Useful recipe.  How to cook chicken stew

Useful recipe. How to cook chicken stew

The famous Ukrainian culinary specialist, Evgeny Klopotenko, showed how to cook cooking without autoclave, on a regular stove

Boiling, or canned stewing, is the perfect way to preserve meat on the field. Decoction is loved by tourists, fishermen and hunters, and in our time is an important element of the diet for the military, notes Klopotenko.

Usually, the decoction is easy to buy in a store, but, first, you do not know what you will get until you open a can, and, secondly, now there may not be a store nearby. It is interesting that the method of pasteurization of products was invented in France in the early 19th century specifically for the needs of the army, for which the inventor received an award from the hands of Emperor Napoleon himself.

Among the advantages of the decoction prepared in this way is that it can be stored out of the refrigerator for up to two weeks. But it is worth remembering that the place should be fresh: basement or cellar.

On an industrial scale, cooking is prepared in the autoclave, but this recipe is for the stove.

Chicken stew

Ingredients for 3 cans 600 ml:

  • 2 kg chicken
  • 1 medium onion
  • 1 large carrot
  • 100 g celery (optional)
  • 2 bay leaves
  • 5 grains of black pepper
  • 3 pea peppers
  • 2 tablespoons salt

Put the meat in a large pot, fill with water 3 cm above. Bring to the boil, drain, rinse and return to the pot. Peel onions and carrots, cut in half and add to the meat. If there is, add peeled celery root, parsley or parsley. Add the bay leaf, black and pepper.

Pour the meat with cold water, add salt and stir. Bring to the boil, reduce heat to medium and simmer uncovered for 40 minutes. Then remove the meat from the pan, let it cool, remove the meat from the bones, remove the cartilage and skin, remove all the roots and onions from the juice and cook the meat for another 20 minutes on medium heat.

While the meat is cooking, prepare glass jars for sterilization: put in the oven in a pan and turn on the heat to 100 degrees. It is better to take jars with a volume of not more than 300-400 ml – this is the most suitable size. Meanwhile, boil the lids of the jars for about 20 minutes.

Once the jars are hot, carefully remove them with a towel, grease the meat and pour the liquid over them. You can add spices. Immediately carefully screw the jar with the lid, turn over a towel, lid down. In the basement, cellar or refrigerator, remove the jars the next day, when they have cooled.

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