Simple DIY Deli Meat Recipe | Affordable, Healthy & Delicious Oven Roasted Chicken Breast Tutorial
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- Опубліковано 20 сер 2023
- Welcome to A Pinch of Patience! In this video, I'll show you how to make mouthwatering oven roasted chicken breast that's perfect for creating deli-style sandwiches at home. Whether you're a sandwich lover, 💯 carnivore, or just enjoy adding protein to your salads, this recipe will become your new go-to for deli style meat!
In this step-by-step tutorial, I'll guide you through the entire process, from raw meat to finished product! Ideal for sandwiches, wraps, salads and charcuterie boards alike!
By making your own deli meat, you'll not only save money but also have complete control over the ingredients, ensuring a healthier option for you and your family. Its easily customizable to be Keto and Carnivore friendly! Plus, the versatility of oven roasted chicken breast means you can enjoy it in various dishes throughout the week! Meal prep win!
Making your own deli meat is incredibly easy and so rewarding! Today I am showing how to make your own DIY oven roasted chicken breasts but you can apply this technique to other meats as well! For more information and written instructions, go over to the accompanying blog post at -www.apinchofpatience.com/reci...
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#OvenRoastedChickenBreast #DeliMeatRecipe #CookingAtHome #EasyRecipes #HealthyEating #SandwichIdeas #MealPrep #HomeCooking #Foodies #RecipeTutorial #CookingTips #FoodLovers #DIYDeliMeat #nourishingtraditions #diycharcuterie
Whats your perfect snadwich formula? Mine is homemade sourdough, plenty of homemade mayo or butter, raw cheddar cheese, Sauerkraut, maybe some leaves or a tomato if in season, and roast beef or roast chicken maybe a little leftover bacon because bacon makes everything better ❤
I rarely take the time to make comments but your videos have been REALLY good. I like your presentation style and you always seem to make videos on topics that are of interest to me.
Thank you for taking the time! It is really encouraging to get feedback and connect with people in the comments ☺️ I'm glad to hear you are enjoying the channel!
I wish I would have found your channel a long time ago. You have a magnificent way of teaching and technique.
Thank you! I'm so glad you are enjoying the channel ❤️ It's incredibly encouraging to hear that the content is making a positive impact!
Great Job !!! love the passion.
❤Great recipe and instructions. Thank you!
Thanks for always being specific about what is and what isn't important! very helpful.
Love it!🤗🥰
These videos are priceless... so glad I found this channel
I love this idea. Thank you so much for sharing. God bless you and yours from South Africa.
Yes! I'm so excited for this! I've been wanting to make it at home!❤
I hope you enjoy! We love it! ❤️
Thanks!
I absolutely love your channel. I've shared it with a couple of friends and I'm anxious to try this recipe.
I am so glad to hear you enjoy the channel! Thanks for sharing too. Let me know how it turns out!
I made this today and it is absolutely delicious! I did not soak the chicken and it is loaded with flavour! I only cured it for two days as I was so excited to try it! Thank you so so much, this will help me a lot with meal prepping 😊😊
Thanks so much for sharing! I'm so glad you enjoyed it!
Made from your blog recipe this week and it turned out perfect. The pregnant daughter wanted lunch meat but it's not recommended from the store because of nitrates and bacteria. We loved how it turned out and we will be making again. Thank you!!!
Wonderful! So glad you guys enjoyed it!
Hello there. I just put my chicken breast into the refrigerator to start day 1 of the cure. I'm excited to see how it turns out. Thank you for the recipe. I just subscribed to your channel as well. Question, how long can I keep leftover deli meat prepared using your method in the fridge? Best, Ursula :)
I usually use it within a week, maybe 2. The official fda guideline is no more than a week, but I have never had any issues a little over a week. If I make a big batch, I'll freeze some pre sliced, and that's great for big batches.
@@apinchofpatience I wanted to add a follow up comment. I finally sliced my roasted, home cured Chicken breasts and am amazed on how good they taste. I seasoned with salt, honey, and paprika and due to impatience, I did not re-soak the meat and went ahead and roasted it in the oven per your directions. I have to say I give your recipe 👍👍👍. Yes, the consistency of the meat is a bit like ham but who cares when the flavor is out of this world. Thank you so much for sharing this recipe. 😁😁😁
@ursula2667, Thank you for sharing! I'm so glad to hear you enjoyed it!
A really nice recipe indeed. Thank you😊. May I know if the meat can be boiled instead of using the oven?. If yes, can you please tell me how to go about with the boiling process w.r.t time etc.
I've never considered boiling as an option! It would definitely remove a lot of the flavor, but you could always give it a shot and see if you like it, I would probably simmer for 30 minutes.... but you could use a thermometer if you have one to check for the internal temperature, and that would be the surest way to know when it's done. If you give it a go, I'd love to hear how it turns out!
@@apinchofpatience , Noted with thanks. Will definitely try and keep u posted. Thanks again for taking the time to reply.
You could season the water your going to boil it in so it still infuses more flavour. I do this when cooking a Korean dish which requires boiling the meat. I use half an onion, a few uncut cloves of garlic, salt, sugar or sugar substitute, tsp of instant coffee (doesn’t make it taste like coffee) or just omit it. Could add anything u like such as dried herbs, paprika, touch of soy sauce etc just experiment and I think this would solve her issue of having the dry chicken outcome.
FYI, your link to the anchor hocking storage containers is the same as the link to the Lodge skillet.
Edited to add: the Boncook link hangs up on me. It looks as though it's going to redirect, but it stalls.
Thanks for letting me know!
here is the updated link for the anchor hocking amzn.to/3E91eT9
and I checked on the link to the mandoline, apparently the entire site is down at the moment but should be back up and running soon. If you try again later and it still gives you trouble, please let me know so I can look into it further!
Have you ever tried to soak the meat a little after it's sliced to make it more moist?
I haven't, my only concern with that would be introducing bacteria to the meat after it's been cooked, that could shorten its lifespan. If you want to have a more moist finished product, I would stick with soaking before baking!
@@apinchofpatience thank you for explaining how you do this. Looks like something I can do easily, and the whole household will like!
What would the shelf life be after using this receipe?
I usually use it within a week, maybe 2. The official fda guideline is no more than a week, but I have never had any issues a little over a week. If I make a big batch, I'll freeze some pre sliced, which is very convenient!
did you use curing salt or regular salt?
Regular salt 🧂
Sorry,when did you add thyme?
I used an infused honey in this batch, it's not nesesciary, but I had thyme infused honey and it's delicious so I used some 😄
What can i use instead of honey i have a 6m old baby and honey isnt able to be used till he hits 1 year
A little maple syrup or brown sugar also works well!
@@apinchofpatience same ratio?
Yes, I'd start with that, but you can adjust it to your taste in future batches.
Thank you!
I must be a germaphobe, all I see is you spreading E. coli onto the lid and bowl. 😂
😂
Thats not "deli meat" thats just marinating a chicken breast, cooking it then eating it in a sandwich. Doh
The term "deli meat" just means a pre-cooked or cured meat that is sliced and served either hot or cold 😄 it's a really broad term! It's like the term charcuterie which literally means cooked flesh.
Wow, don't think twice about keeping your rude comments to yourself. Maybe you should start a YT channel if you know so much!
So where's your video? That's right, I didn't think so.
You clearly don’t understand cooking terminology. Marinating is just soaking an item in flavor. Curing is a preserving process involving osmosis similar to brining. Deli meats are generally “cured or smoked” meats sliced up. Sometimes they blend it up too before cooking.
I stand by my comment. You all are entitled to disagree, just as much as I am entitled to my opinion. I was looking for an actual deli meat recipe. Maybe once I find one I will make a video 😉
Are you married
Yes I am! 💕
@@apinchofpatience well at least I got a deli meat recipe. Can't always win.
Thank you.
Talks WAAAAAAAAAAY too much and doesn't actually show anything ...... very little video content..... 1/10 is my rating for this video. Doesn't show end product...... just a very self absorbed person who loves talking and hearing her own voice..... I won't recommend this video to anyone
Sorry you feel this way, thanks for the comment!
@@apinchofpatiencesurely this person didn't watch the video posted ... It literally shows and describes every step very well! I am going to be using your process to make my deli meat for my birthday in 2days! It's going to make some great sandwiches, thank you so much for making such an informative and enjoyable tutorial. ❤🎉
Thank you. Yes, I assumed they didn't watch the entire video, but you win some, and you lose some. Not everyone enjoys my presentations, and that's alright. 😀 I'm glad to hear you enjoyed the video and will be giving this recipe a go! Happy birthday 🎂 🥳
So, If I wanted to make Deli Buffalo Chicken…at what stage would you do Buffalo sauce? At marinating stage or before baking?
I would add any seasonings you want to use in the initial marinade stage.