Composition / ingredients
Cooking method
1. The prepared chicken carcass is washed under running water, cut into large pieces, then cut into pieces that easily pass through the neck of the jar.
2. We put the chicken pieces in a deep bowl, pour salt and pepper, mix well.
3. Wash the cans with baking soda, then sterilize them in any convenient way. As a result, they should be clean and dry. At the bottom of the jars we spread a small bay leaf, a ring of onions and a pea of allspice.
4. We put the chicken in prepared jars, each piece is well tamped, the meat should be packed as tightly as possible. We leave about 2-3 cm to the top empty so that there is room for liquid and fat that are formed during cooking. We roll up the filled cans with lids.
5. We put a towel on the bottom of the pan, place cans in it, pour warm water so that it is level with the chicken, send it to the fire, simmer from the moment of boiling for about 6 hours.
6. After the specified time, remove the pan from the fire, and leave the jars in it until completely cooled.
Stew can be eaten after cooling down, or stored in the refrigerator until a suitable occasion.
It turned out very tasty, help yourself!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
