How to make
This jarred meat are an easy and delicious way to avoid filling your freezer with broilers. These are mix-raised poultry, not store-bought chickens.
Cut the broilers into large pieces, large enough to fit through the opening of the jar, and fry very lightly in oil, 2 minutes on each side.
After frying and taking them out, you rub them with salt to taste, paprika, black pepper and rosemary. You arrange the chicken in the prepared jars, pouring a finger of water at the bottom of each and leaving at least three fingers of empty space on top - this is important.
When you distribute them evenly, pour the oil from frying equally into each jar. Sterilize over moderate heat, waiting 90 minutes (an hour and a half) from the moment they start boiling.
That way, the jarred chicken meat is perfect both for direct consumption after opening the jar and for chicken dishes, for example chicken with potatoes, by adding the meat in the last 5 minutes of cooking. But the result is incomparable compared to store-bought chickens.
Enjoy your meal!
