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.
