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Chicken Meat in Jars for the Winter

VILI-Violeta MatevaVILI-Violeta Mateva
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Chicken Meat in Jars for the Winter
Image: VILI-Violeta Mateva
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02/10/2017
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Preparation
180 min.
Cooking
60 min.
Тotal
240 min.
Servings
10
"Birds that don`t fly south for the winter fly into our jars."

Ingredients

  • chickens - 4, broilers
  • salt
  • oil - 2 1/2 cups (600 ml)
measures

How to make

Slaughter the broiler chickens, parboil them in hot water up to 140°F (60 °C), so it doesn't peel their skin off and remove their feathers. Remove the insides and cook the chickens with a blowtorch.

Wash them well and cut into pieces. Leave the meat for 1 hour in cold water until it whitens, then drain very well.

In a large pot, heat the oil at the wood fire pit, pour the meat into the pot in 3-4 lots and braise on all sides. Stir with a wooden spatula, take the braised meat out with a slotted spoon and put it in a container with a lid.

After placing each subsequent portion of braised meat, sprinkle with salt and stir the meat.

Arrange into dry jars, press it, pour a little of the oil and close with caps.

Boil the jars with meat for 1 hour 40 min. after boiling point. Leave them in the hot water until they cool naturally. The next day, dry the jars with a towel and stock up your shelves for the winter.

Ingredients are for 10 jars.

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