Meat in a thermos
This simple recipe produces very tender meat. It is difficult to slice neatly while hot, but cuts well once cooled. Serve on a cold meat platter, in sandwiches or in salads.
While the breast was hot, the saltiness was strong. After cooling, the taste balanced out.
Using the same recipe, you can cook pork, beef, and turkey. Take the pieces not too large, no more than 700 grams. Increase the cooking time for pork and beef to 12 hours. Turkey takes the same amount of time to cook as chicken.
The amount of meat should be such that it is free. If you are going to cook a lot, then you need to increase the amount of water and salt and sugar proportionally.
There is a similar recipe on the site chicken breasts in milk.
If you don’t have a multicooker, you can wrap the pan with meat and broth in a blanket or warm clothes (old jackets, coats).
The set of spices may be different. You can only add bay leaf and garlic.
Pour 2 liters of water into the multicooker bowl. Add salt, sugar and spices. Select Boil or Fry mode. I set the Multicook to maximum temperature. Let it simmer for 5-10 minutes.
While the brine is cooking in the multicooker, cut the fillet from the breast.
Place the fillet in the brine. We are waiting for it to boil. Cook for 5 minutes and switch the multicooker to Warm mode. Close the lid and time 6 hours.
After 6 hours, remove the meat from the broth. You can try it right away. Or you can cool it first.
Once cold, the meat can be cut into thin slices.