Have you ever thought about storing chicken for 12 months without freezing it? It might sound odd or even impossible, but it’s entirely doable. With the right recipe and ingredients, the chicken stays perfectly intact and ready to cook at any time, making it an ideal addition to your pantry.
Keeping a stock of this lean meat at home is a wise choice. It’s low in carbs, fats, and cholesterol, making it an excellent option for athletes and those on a weight loss journey due to its protein and amino acid content that helps build muscle mass.
Ingredients
- 4 kg of chicken thighs and wings
- 4 sliced onions
- 4 tablespoons of 4% vinegar
- 4 teaspoons of salt
- 1 bunch of chopped parsley
- Enough bell peppers
- Enough black pepper
Preparation
- Rinse the chicken thoroughly under running water, pat dry with paper towels, and place in a large container.
- Season the chicken with salt, pepper, paprika, and vinegar. Mix well to ensure it’s evenly coated.
- In a separate bowl, mix the onion and parsley with a teaspoon of salt.
- Arrange the jars: start with 3-4 onion slices, add 3 chicken thighs, another layer of onion, and top with 2 chicken wings. Seal the jars tightly.
- Place a towel at the bottom of a large pot, set the jars on the towel, cover with cold water, and cover with a lid. Bring to a boil over medium heat, then simmer for 5-6 hours on low heat.
- Wait for the water to cool down before removing the jars. Dry them off. The meat juice will turn into a gel-like substance, indicating readiness. Store the jars in a pantry at a temperature not exceeding 10°C (50°F), where they will keep for up to a year.
This method not only extends the shelf life of chicken without the need for freezing but also ensures you have a healthy, ready-to-cook protein source at hand, perfect for busy days or when you’re planning your meals in advance.
