Two-stage curing method that transforms chicken breast into carpaccio

Homemade chicken carpaccio serves as a clean-label alternative to store-bought deli meats, offering a dense texture and pure meat flavor without chemical additives. The controlling technique is a two-stage maturation process in the refrigerator, which alters the protein structure to make the breast meat firm and suitable for paper-thin slicing without thermal processing. Ingredients 2 large chicken fillets (chilled) Salt (generous amount for rubbing) Black ground pepper Bay leaf (crushed) Finish spices: paprika, dried garlic, or rosemary (to taste) Preparation Step 1. Thoroughly wash the chicken fillets and trim away any excess fat and membranes. Step 2. Generously rub the meat with salt, black pepper, and crushed bay leaf. Place the fillets tightly in a container and refrigerate for 24 hours. Turn the fillets every 12 hours to ensure an even cure throughout the center of the meat.