Composition / ingredients
Cooking method
1. Wash the chicken, cut into pieces. Bones and skin do not need to be cleaned.
2. Put the chopped meat in the bowl of the slow cooker, select the "Stewing" mode, the time is 3 hours. You don't need to put anything and top it up in the bowl - just chicken.
3. Remove the chicken from the slow cooker, remove the meat from the bones, remove the cartilage, leave the skin.
4. Put the prepared pieces of meat back into the bowl, put the lavrushka, allspice, and black pepper to it. Sprinkle with salt to your taste.
5. Select the "Extinguishing" mode, the time is 1 hour. Sterilize the jars in advance.
6. Put the finished stew into jars, pour in the fatty broth remaining after stewing. Cover with lids and store in the refrigerator. This stew is stored for up to 6 months.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Allspice - 263 kcal/100g
