On a festive table, a meat platter is a must. Pastrami is the perfect alternative to store-bought sausages. Juicy, tender, aromatic, and incredibly tasty, this meat will be an excellent addition to numerous salads and hot dishes. It’s delicious, beautiful, and easy to make. Let’s see how to prepare chicken pastrami at home…
- 2 large chicken fillets (approximately 1.76 lbs).
For the marinade:
- 1 tablespoon fine sea salt,
- 1 tablespoon sugar (regular or brown),
- A pinch of sweet red paprika (optional),
- 4 whole allspice berries,
- 8 peppercorns,
- 2 cloves,
- 23.7 fl oz warm water,
- 2 bay leaves.
For the glaze:
- 1-2 tablespoons floral honey,
- 1.5 tablespoons soy sauce,
- A pinch of sweet red paprika,
- 1.7 fl oz olive oil,
- 2 teaspoons chicken seasoning blend,
- 4 garlic cloves,
- 2 teaspoons prepared mustard.
Prepare the marinade. In a large bowl, add a tablespoon of salt and sugar, along with the remaining spices. Stir well. Pour in 23.7 fl oz of warm water and mix until the salt and sugar dissolve completely.
Rinse the chicken fillets, pat them dry, and place them in the bowl with the prepared marinade. Cover the bowl with plastic wrap or a lid that fits its size, and let it marinate in a cool place for ten hours.
Prepare the glaze. In a separate bowl, combine soy sauce, honey, chicken seasoning blend, olive oil, mustard, and pressed garlic cloves. Mix well and taste. Adjust the flavor according to your preferences.
Rinse the marinated fillets and pat them dry with paper towels.
Place the meat in the bowl and coat it on all sides with the prepared glaze. Wrap it in plastic wrap and let it marinate in a cool place for a few hours.
After 2-3 hours, tightly tie the chicken fillets with kitchen twine. Tie both fillets together.
Transfer the meat to a large ovenproof dish. Preheat the oven. Bake the pastrami for about 50 minutes at 180°C (356°F). The cooking time may vary depending on your oven. Check for doneness by inserting a skewer. If clear liquid comes out, the pastrami is ready.
During the baking process, brush the meat with the remaining glaze 2-3 times.
Remove the cooked pastrami from the oven, transfer it to a serving dish, and let it cool to room temperature.
Before serving, slice the meat roll into thin pieces and arrange them on lettuce leaves. Serve on a festive table.
Enjoy the delightful homemade chicken pastrami that will impress your guests with its flavors!