Chicken Breast

by Editorial Staff

The recipe for chicken breast balyk was found on the Internet, adapted for yourself. A good snack with beer, and more. Not for an amateur, since no heat treatment. Use only proven products for cooking balyk!

Summary

Prep Time	30 mins
Course	Main Dish
Cuisine	Russian

Ingredients

Instructions

Debone the chicken breasts and separate the fillets from the skin. Wash the fillets thoroughly and pat dry with a paper towel.
In a bowl, mix the salt, ground pepper, Provencal herbs, and cognac.
Coat the chicken breasts thoroughly with the prepared mixture.
Either place the mixture into a mold, arrange the chicken breasts on top, and cover with the remaining mixture to create a tight pack, or transfer the coated chicken into a sealable bag and seal tightly.
Refrigerate for at least 24 hours. The chicken will release liquid and become denser as it cures in the brine.
Remove the chicken from the brine and rinse thoroughly under running water. Pat dry with a towel.
Wrap the chicken in cheesecloth and hang to dry to your preference. Store in the refrigerator wrapped in the same cheesecloth.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.