Of course, long before the discovery of influencecold on the metabolism, people were looking for methods of saving products from damage. As a result, by trial and error, in the XIX century in France, at the request of Napoleon Bonaparte, the stew was invented as a unique method for the long-term storage of meat. The author of technology, pastry chef NF Apper, the monarch himself presented the Prize of the Benefactor of Humanity. In connection with the absence of conveyor production, the stew was made by hand and was meat sterilized directly in the container and immediately rolled into it.
Such French canned food was harvested inglass jars, and only a little later in England began to use tin containers. Further cooking stew spread in America, and then in Tsarist Russia to fight hunger in the army. This product was first tested on prisoners in St. Petersburg prisons, and then on students, after which doctors concluded that it was suitable for feeding soldiers and ordinary citizens. Began to cook beef stew. So the traditional stew appeared later.
Homemade recipe
And nowadays this canned productdiffers in comparative cheapness and popularity in household cookery. Of course, from the royal, and even more so, from the Soviet era, its quality has deteriorated markedly. That is why the home-made stew became popular, which can be independently harvested for the winter both for the whole family and for those who like to go hunting and fishing. It is most economical to cook it from chicken, since a lot of meat is required for large volumes.
Stew with their own hands is prepared exclusively fromfillet, and therefore, if you bought whole chicken carcasses, you should peel them and cut them into portions. Then you need to generously salt the fillets, pepper to taste and leave to marinate for about an hour. During this time, you just have time to wash and dry the cans for canning. Now, in order to make the chicken stew, made with your own hands, was sterile and was kept for a long time in your pantry, you need to cook it in the oven. To do this, at the bottom of each jar should throw a few dried leaves of laurel and 10-12 peas of allspice. Place the pickled fillet on top, filling the containers about 2/3 full. Covering with a piece of foil instead of a lid, turn the containers on a baking sheet and put in a cold oven.
Heat treatment
Do not open the door for safety reasons.all the time while the stew is preparing (to create this culinary masterpiece with your own hands, strictly following the rules!). So, we set the thermometer at 150 degrees, and in an hour we increase it to 180. After another 60 minutes, the oven can be turned off and opened, so that the cans have cooled and can be pulled out. Immediately after extraction, close them with sterilized lids and, turning them over, remove for storage. Since the stew itself is an absolutely finished product, it should be added to the dishes last of all, just to warm up the meat. And if you cook soup on its basis, to get rich broth, on the contrary, it is better to start the cooking process with it.
