Here is a concise summary of the provided transcript:
**Title:** Homemade Chicken Basturma Recipe for New Year's Table
**Summary:**
* Introduction: Variating New Year's table with Chicken Basturma, in addition to Beef Basturma (previously shared on the channel)
* **Step 1: Preparation** (Day 1):
+ Clean and prepare 6 chicken fillets
+ Remove excess, bones, and veins
+ Salt the chicken pieces (using coarse salt) and refrigerate overnight
* **Step 2: Rinsing and Drying** (Day 2):
+ Rinse the salted chicken under running water
+ Optional: Soak in water for 3 hours to reduce saltiness
+ Dry with kitchen towels
* **Step 3: Hanging and Seasoning** (Day 2-3):
+ Hang the chicken pieces in a ventilated area
+ Prepare a seasoning mix (paprika, fenugreek, black pepper, suneli hops, garlic) and dilute with warm water
+ Apply a thin layer of the seasoning mix to the chicken
* **Step 4: Final Drying and Serving** (Day 4):
+ Hang the seasoned chicken in a ventilated area for another day
+ Serve after 4 days; suitable for the New Year's table
**Outcome:** A delicious, homemade Chicken Basturma with a perfect balance of salt and seasonings, ready to impress guests.
Here are the key facts extracted from the text, numbered and in short sentences:
**Preparation**
1. The recipe is for chicken breast basturma.
2. Six chicken breast fillets are used.
3. Fillets are cleaned, and excess fat, veins, and bones (if any) are removed.
**Salting Process**
4. The chicken breasts are covered in salt for one day.
5. Coarse salt is recommended over small salt.
6. The salted chicken breasts are left in a cool place, covered with foil (if no lid).
**Rinsing and Drying**
7. After salting, the chicken breasts are rinsed under running water to remove salt.
8. Optional: Soak the chicken breasts in water for 3 hours, changing water every 30 minutes.
**Hanging and Drying**
9. Chicken breasts are patted dry with kitchen towels.
10. Breasts are hung to dry in a ventilated room for one day.
11. Hanging position: thick side up, with a thread or skewer to prevent breaking.
**Seasoning (Brush Strokes)**
12. Seasoning mixture includes paprika, fenugreek, ground black pepper, suneli hops, and garlic.
13. Quantities: 3 tbsp paprika, 3 tbsp fenugreek, 1 tbsp each of black pepper and suneli hops, 6-7 cloves of garlic.
14. Seasonings are mixed with warm water to create a paste.
15. The paste is applied thinly to the chicken breasts to prevent cracking.
**Final Drying and Serving**
16. Seasoned chicken breasts are hung again, in a ventilated area, away from cooking fumes.
17. Total drying time after seasoning: 4 days for chicken (compared to 3 days for beef).
18. The final product is suitable for serving at special occasions like New Year's tables.