Poultry meat in brine (for long-term storage)
Many poultry growing in the backyards of private sector residents require processing after slaughter. Not everything fits in freezers; some have to be stored in jars. The meat pieces are sent to the stew, and the bones are rolled into smaller cylinders or jars directly with the broth. I offer a recipe, following which it is possible to preserve pieces of poultry for up to 1 year.
1. We chop the broilers, tar them, take out the insides, not forgetting to cut out the wen above the tail part of the bird.
2. Thoroughly wash the whole carcass and divide it into pieces.
3. Place the meat in two containers: for stewing and for boiling in brine.
4. Sterilize the jars and boil the lids.
5. Pour water and salt into a 7-liter saucepan and wait until it boils.
6. Place the pieces and boil for 20 minutes.
7. Throw bay leaf and pepper into the bottom of the jar.
8. Place the meat caught from the brine into the jars and add broth from the pan to the very top.
9. Roll up the lid with a special machine.
Important! If there is too much broth in the pan after adding meat, then you can take it out with a cup. It will come in handy later, when there is very little brine. In this way, we process all the pieces of poultry that are not suitable for making stew. Try to chop the frame and keel parts finely so that they fit easily into the neck of the jar. When the time comes to cook dishes from prepared meat, you will need to add salt to the soup or borscht at the very end. When boiling the pieces in a pan, an exchange of salt will occur. The water will become salted, and the meat will become almost fresh.
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 the broilers, tar them, take out the insides, not forgetting to cut out the wen above the tail part of the bird.
2. Thoroughly wash the whole carcass and divide it into pieces.
3. Place the meat in two containers: for stewing and for boiling in brine.
4. Sterilize the jars and boil the lids.
5. Pour water and salt into a 7-liter saucepan and wait until it boils.
6. Place the pieces and boil for 20 minutes.
7. Throw bay leaf and pepper into the bottom of the jar.
8. Place the meat caught from the brine into the jars and add broth from the pan to the very top.
9. Roll up the lid with a special machine.
Important! If there is too much broth in the pan after adding meat, then you can take it out with a cup. It will come in handy later, when there is very little brine. In this way, we process all the pieces of poultry that are not suitable for making stew. Try to chop the frame and keel parts finely so that they fit easily into the neck of the jar. When the time comes to cook dishes from prepared meat, you will need to add salt to the soup or borscht at the very end. When boiling the pieces in a pan, an exchange of salt will occur. The water will become salted, and the meat will become almost fresh.
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