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

Ingredients

• Chicken breast – 500-700 g
• Salt – 200 g
• Ground pepper (mixture of peppers) – 1 tbsp
• Provencal herbs (preferably) – 1 tbsp
• Cognac – 50 g
• Bay leaves – 6-8 pcs.

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Instructions

1. Debone the chicken breasts and separate the fillets from the skin. Wash the fillets thoroughly and pat dry with a paper towel.
2. In a bowl, mix the salt, ground pepper, Provencal herbs, and cognac.
3. Coat the chicken breasts thoroughly with the prepared mixture.
4. 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.
5. Refrigerate for at least 24 hours. The chicken will release liquid and become denser as it cures in the brine.
6. Remove the chicken from the brine and rinse thoroughly under running water. Pat dry with a towel.
7. Wrap the chicken in cheesecloth and hang to dry to your preference. Store in the refrigerator wrapped in the same cheesecloth.

Bon Appetit!