Homemade Chicken Pastrami
Discover the ultimate homemade chicken pastrami recipe! Ideal for those avoiding store-bought sausages, this recipe yields pastrami that's effortlessly sliceable, tender, and 100% natural. Originally tested with chicken breast, it's equally feasible with turkey breast or pork loin. This chicken breast version is particularly recommended for its simplicity and foolproof results. Just remember, patience is key for the perfect marinade infusion.
First Marinade: Combine sugar, salt, bay leaves, and allspice in a bowl.
Add water and stir until salt and sugar dissolve.
Wash chicken breasts thoroughly, place in a container, cover with marinade, seal, and refrigerate for 24 hours.
After marinating, rinse the chicken, and pat dry with a towel.
Second Marinade/Glaze: Mix honey, soy sauce, olive oil, pepper, and paprika in a bowl.
Coat the chicken breasts with the glaze mixture; refrigerate for a minimum of 5 hours, ideally 24 hours.
Wrap each breast tightly with cotton thread.
Place on aluminum foil in a baking tray; bake at 180°C (356°F) for 60-70 minutes.
Midway through baking, baste the chicken with its juices, then continue baking until browned.
Remove from the oven, let cool for at least 10 minutes.
Untie the thread and slice the pastrami as desired.
Serve hot with pan-roasted vegetables.
Also excellent as a cold appetizer.
This homemade chicken pastrami recipe promises to convert you into a lifelong fan from the first taste. It's a healthier, natural alternative to processed meats, perfect for any meal.
Bon appétit!
