Stew of birds
160 240 минут -
Came to my friend with a modest proposal to prepare a few jars of stew. I insisted that it is better to buy at the store! On what received the answer: "No. Now the stew is prepared mainly from the veins, soybeans, and flavor enhancers... " And then I remembered that one time, at the village courtyard, my grandmother, was a flock of ducks, which to my feed and turned into a beautiful tostock. It remained only to find the prescription in their records...
Ingredients for Stew of birds
Step by step instruction of cooking Stew of birds
Scalded carcass of a duck (chicken) thoroughly cleaned from pens, pads. Divided into small pieces (the fat spread apart). Wash the pieces, dry with paper towel.
In a sterile liter bottles on the bottom put 2 medium (or 1 large) Bay leaf, 5-8 peas black pepper. Meat sprinkle with salt at the rate of 1 teaspoon of salt per 1 kg of meat. Fill jars with pieces, one - pieces of meat, to another - the wings, stomach, legs, head. In a stew is all the liver. The grease was milled and report them to the jars of the shoulders. Fill 3/4 full with boiled water. The bottle opening tightly sealed foil, folded several times. Banks put in a small frying pan or pot (in case of emergency).
The pan with the banks to put in a cold oven on the lower level. Set the temperature to 180°C and simmer 3 hours. Banks to close hermetically a machine for rolling and put
the lid down to cool (the lids should be sterilized). Of the stew can be cooked quickly as the first and second courses.