I tried a balychok away (try not the first year). I always really liked him. Got the recipe (finally) and decided to cook myself. Few, though, have made changes to the number of ingredients. After making one ready peleska left right at lunch. If not what is it made of, then immediately you may think that it's bits of salted fish.
Here is our spices that are needed. Under herbs is meant mixtures thereof (Provencal, Italian, Mediterranean). I have a mixture of Italian herbs. Next time I will take another. Can blend of herbs to choose according to your taste. If for some reason you don't like herbs, then just use salt and pepper mixture.
Now mix salt, herbs, pepper, Bay leaf (after his break) and cognac.
Take half of the mixture spread on the bottom of the form, sprinkle the chicken breast. On the brisket - the remaining spice-salt mixture, spread it over all the breast. Cover with lid or foil and refrigerate for 24 hours. I stood on the middle shelf of the refrigerator.
Here is the breast through the day.
To get the cruet-stand, breast GOOD!!! rinse and dry WELL with a towel. Wrap in cheesecloth or a towel and put it in the refrigerator at least 12 hours. If you lie and all 24 hours - terrible nothing.
Store it also in the fridge. I have sealed the container is.
Very tasty with black bread and butter.