Chicken Carpaccio in a Dryer

Cookinero 30 Nov 2025

Typically, Italian carpaccio is prepared from meat or seafood without heat treatment. Therefore, this recipe for chicken carpaccio in a dryer is suitable for those who refuse or are wary of eating raw meat. This dish requires special equipment, because the chicken fillet will be cooked in a vegetable dryer. This carpaccio turns out aromatic and is ideal as an exquisite snack not only for beer, but also for wine.

How to cook Chicken Carpaccio in a Dryer

Step 1

Chicken Carpaccio in a Dryer

Marinate the chicken. Mix salt, chopped garlic and spices in a bowl. Roll the fillet pieces thoroughly in the mixture of salt, garlic and spices. Place the fillet in a separate deep bowl and press the pieces tightly together. Pour soy sauce over the chicken. Place a plate on the meat and put a weight on the plate, for example, a heavy bottle of water. Leave the chicken in the refrigerator for at least 4 hours.

Step 2

Chicken Carpaccio in a Dryer

Dry the chicken. After the time has passed, remove the chicken from the container and rinse with water. Dry each piece thoroughly with paper towels. The chicken fillet should be dry. Leave the chicken in a dehydrator heated to 65 degrees for 6 hours. When the carpaccio is ready, cut it into very thin slices.

Chicken Carpaccio in a Dryer - FAQ About Ingredients, Baking Time and Storage

Yes! Use tamari or coconut aminos for a gluten-free alternative that maintains the savory umami flavor.
Store airtight in the refrigerator for up to 1 week. For best texture and flavor, consume within 3-4 days.
For a plant-based version, try thinly sliced portobello mushrooms or eggplant, marinated similarly and dehydrated until leathery.
Use your oven at its lowest temperature (around 65-75°C) with the door slightly ajar. Place chicken on a rack-lined baking sheet.
It should have a firm, leathery texture without moisture beads. For safety, internal temp should reach at least 63°C during drying.
Serve as an appetizer with arugula, shaved Parmesan, lemon wedge, and olive oil drizzle. Great with crusty bread or crispy crackers.
Yes! Wrap tightly in plastic or vacuum-seal. Freeze up to 3 months. Thaw overnight in the fridge before serving.
Absolutely. For heat lovers, add red pepper flakes to the marinade. Kids or sensitive palates can omit strong spices entirely.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Ginger tincture

Ginger is a well-known and beloved spice. In the kitchen, only the root of the plant is used, which is rightfully considered one of the most useful natural products. Ginger tincture, when consumed in moderation, helps improve memory, restores skin co

Baked pears with cottage cheese

There are those who love pears in their simplest and most natural form - "from the tree" or bought from a trusted market merchant, and there are adherents of pears baked, grilled or stewed in sugar syrup. This recipe is for the latter, alth

Asian Spritz

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Armenian Lavash Roll with Stuffing

Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli

Khinkal in Dagestan style

Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the

Chicken basturma

A simple recipe for a great snack for all occasions - spicy spicy chicken!

Beef knuckle

The special value of the beef knuckle (the lower part of the beef carcass leg) is the marrow bone, rich in nutrients. The recipe recommends using meat from young animals no more than 20 months old. It can be distinguished by the rich red and pink col

Categories Menu Recipes
Top