Chicken Pastrami
Brining keeps the chicken fillet juicy, while smoked paprika, dried garlic, and herbes de Provence form a fragrant crust. Brief baking followed by a long rest in the closed oven creates a firm texture for slicing. Chicken fillet supplies complete protein.
Dissolve table salt (22.5 g) in cold water (500 ml), place the chicken breast fillet (590 g) in the brine, and refrigerate it for 2–3 hours or overnight.
Pat the fillet dry. Mix olive oil (5 g), dried garlic (to taste), smoked paprika (to taste), herbes de Provence (to taste), and black pepper (to taste), rub the mixture over the meat, and tie each piece with kitchen twine.
Preheat the oven to 200–220°C and bake the pastrami for 12–15 minutes, until cooked through.
Turn off the oven without opening the door and leave the pastrami inside for 2–3 hours. Remove the twine, chill the meat in the refrigerator for another 2 hours, and slice it before serving.
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