I give ingredients for a test batch. A chicken breast is better to take the proven firms and, when cool, hold for a week in the freezer at the lowest temperature to have disappeared all germs. Then thaw, rinse, cut into left and right halves, remove the bones and roll in coarse salt. On top put the load (pound and a half) and add salt so 3 - 3.5 hours at room temperature.

To remove oppression. The breast will be slightly firmer rubber and let the juice. Thoroughly rinse the breast under the icy running water. Mix all the spices and pour the wine to a state of porridge.

Possible to form from the breast of the cylinders and coat received a spicy mixture. With a knife or a long needle to go in each hole, no closer than 1.5 cm from the edge, otherwise the thread may break and the breast meat will fall. Thread a thick thread (or a rolled up several times with a thin thread) and fasten it in a cool ventilated place (for example, in the curtain near the window). Yourself Breasts, you can also wrap the thread (thin) to hold the shape.

After 3-6 days, you can enjoy the fruits of your labor! It looks like a ready the sliced meat (this is three days). Note the beautiful color and opacity.

But just a slice of the breast.

And so our piece in the light. You may notice that it shines through the finger. Another sign of readiness.