Poultry meat in brine (for long term storage)

A lot of poultry growing on household yards of private sector residents requires processing after slaughter. Not everything fits in the freezers, part of it has to be stored in banks. Meat pieces are sent to the stew, and the bones are rolled into cans or cans of smaller size directly with the broth. I propose a recipe, following which it is possible to keep pieces of poultry up to 1 year. We will need: - frames, keels, necks and wings of broilers; - 4.5 liters of water ; - 0.5 liters of salt. The whole process is quite simple: 1. We chop broilers, we dazzle, we pull out the entrails, not forgetting to cut Wen from the tail section of the bird. 2. Thoroughly wash the whole carcass, divide into pieces.
 Chicken
 chop chicken
 chop the chicken
 chop the chicken

3. Spread the meat in two containers: on the stew and for boiling in brine. 4.Sterilizing jars, boiling lids.
 chop chicken
 salt
 broth
5. In a 7-liter pot pour water with salt, wait until boiling. 6. Lay the pieces and boil for 20 minutes. 7. Throw bay leaf and pepper at the bottom of the jar.
 cook
 cook  a jar of spices 8. We put the meat caught from the pickle into the jars, add the broth from the pan to the very top. 9. We roll the cover with a special machine.
 put the chicken
 Poultry meat in brine
Important! If the broth in the pan after laying the meat is too much, then you can select it with a cup. He will be the way then, when the brine will be very little. Thus, we recycle all the pieces of poultry that were not suitable for cooking the stew. Try to chop the parts of the carcass and keel finely so that they are easyheld in the neck of the banks. When it comes time to cook dishes from harvested meat, you will need to salt the soup or borsch at the very end. When the pieces are boiled in a saucepan, salt will be exchanged. The water will become salted, and the meat - almost fresh.
 Poultry in brine

Date: 09.10.2018, 09:15 / Views: 43174

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