Chicken Pastrami
For this pastrami recipe you'll get the best result if you use chicken or turkey breast, because pork is not as tender but, if there's no other option, you can use pork loin or fillet.
I like to serve it for breakfast or as starter, to mix it in various salads but, mostly, I like to keep it in the freezer in case of any unpredictable food related situations. It's the same when defrosted, maybe slightly more crumbly. It's ideal for someone who is on a diet or has a healthy life style and wants to avoid store-bought salami and ham. After you try this recipe, I can assure you from now on, you will only want to eat chicken pastrami sandwiches in the morning.
Let me tell you a little secret from our family menu - we most often have chicken pastrami sandwiches with plenty of hummus for breakfast.
If you are using whole chicken breast, remove the bones, clean it and cut it in halves.
If you are using halves, wash and clean them. I usually trim the chicken breast, making sure there is no bone left at all. Also, I take out the smallest and most tender part from the sides of the breast and I use it for cooking something else.
The whole point is to have big even pieces.
In a deep bowl, preferably with a lid, or in a saucepan, we prepare the brine:
-fill it with water and add salt, sugar, pepper grains and bay leaves;
-stir well until salt and sugar dissolve.
We soak all the meat in the brine.
One litre of brine is usually enough for 1-2 kilos of meat, I prefer to cook more at once, so that I can keep it in the freezer.
Cover with the lid and leave in the fridge to macerate for 12-24 hours, the longer the better.
If you leave it for 12 hours, it might be a bit crumbly and not so easy to cut.
After this while, take out the meat.
Wash thoroughly and leave it in a sieve for the water to drain.
Meanwhile, we quickly mix in oil, ground pepper, paprika and garlic.
You can add any other spices you like.
Place the chicken breasts in a deep oven tray (do not grease it).
Brush the bottom part of the breasts with the oil mixture.
Then flip them, the smoother part face up and brush with the mixture.
Cover the tray with a lid or wrap it in aluminium foil and put in the pre-heated oven to 200 degrees C for 1 hour.
After this time, remove the tray from the oven and, still covered, let it cool completely.
We also like to eat it while warm as such, the meat is very soft and tender if cooked this way.
When it's cold, it's very quick and easy to slice with a sharp knife.
And my favourite part - freezing the pastrami.
I usually cook a bigger amount, I keep 1-2 pieces in the fridge which last for a few days and I freeze the rest, each piece covered in plastic wrap.
When we are in the need or in the mood for it, I just take it out 2-3 hours before and I am a happy cook :)
It's just the perfect match for anything - sandwiches, salads (especially Caesar Salad), or just as such, as a chicken steak.
Enjoy!
