Chicken Pastrami
Instructions:
- You can make a pastrami out of almost anything; it’s just spice-cured, cooked meat. Here, boneless skinless chicken breasts are transformed into the deli favorite, just right for sandwiches. Makes 6 to
- 8 servings
- 3 cups warm water
- 3 tablespoons kosher salt
- 2 tablespoons cracked coriander seeds
- 2 tablespoons cracked black peppercorns
- 6 garlic cloves, crushed
- 6 cracked allspice berries
- 2 bay leaves
- Six 5- to 6-ounce boneless skinless chicken breasts
- 3 tablespoons canola oil
- 1 tablespoon packed light brown sugar
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground coriander
- 11â„2 teaspoons dry mustard
- 11â„2 teaspoons ground ginger
- 1â„2 teaspoon garlic powder
- Whisk the warm water and salt in a large bowl until the salt dissolves. Add the coriander, peppercorns, garlic, allspice berries, and bay leaves. Set aside to cool to room temperature, about 30 minutes.
- Place the breasts in a large roasting pan or baking dish. Pour the spiced salt water over them. If the breasts are not submerged, add just enough cool water to do so. Cover and refrigerate for at least 12 hours or up to 24 hours, turning the breasts occasionally.
- Position the rack in the center of the oven and preheat the oven to 325°F.
- Remove the breasts from the brine, rinse them, and pat dry with paper towels. Discard the brine and all spices; wash the pan or baking dish. Place a wire rack in it.
- Mix the brown sugar, ground pepper, ground coriander, dry mustard, ground ginger, and garlic powder in a small bowl. Rub the canola oil all over the breasts, then rub a scant 2 teaspoons of this mixture into each of the breasts. Place them on the rack in the pan.
- Bake until lightly browned and an instantread meat thermometer inserted into the thickest part of a breast registers 160°F (our preference) or 170°F (the USDA recommendation), between 1 hour and 15 minutes and 1 hour and 40 minutes.
- Cool at least 10 minutes, then thinly slice before serving—or cool completely and store, wrapped in plastic, in the refrigerator for up to 4 days.