Of course, long before the discovery of the influence of cold on metabolism, people were looking for methods to save food from spoilage. As a result, through trial and error, in France, at the request of Napoleon Bonaparte, stew was invented in France in the 19th century as a unique method at that time for long-term storage of meat. The author of technology, confectioner NF Upper, the monarch himself presented the Benefactor of Humanity award. Due to the lack of conveyor production, the stew was made with its own hands and was meat that was sterilized directly in the container and immediately rolled into it.
Such French canned goods were prepared in glass jars, and only a little later tin containers began to be used in England. Further, the preparation of stew spread in America, and then in Tsarist Russia to combat hunger in the army. To begin with, this product was tested on prisoners in St. Petersburg prisons, and then on students, after which the doctors concluded that it was suitable for feeding soldiers and ordinary citizens. They began to cook beef stew. So the traditional stew subsequently appeared.
Home recipe
And in our time, this canned product is relatively cheap and popular in household cooking. Of course, from the tsarist, and even more so, from the Soviet era, its quality has noticeably worsened. Therefore, homemade stew has become popular, which can be independently prepared for the winter both for the whole family, and for those who like to go hunting and fishing. The most economical way to cook it is from chicken, since large quantities of meat will be required for harvesting in large volumes.
Do-it-yourself stew is prepared exclusively from the loin, and therefore, if you bought whole chicken carcasses, you should peel them from the skin and cut 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 for the chicken stew, made by yourself, to be sterile and stored 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 be thrown several dried leaves of laurel and 10-12 peas of allspice. Place the pickled fillet on top, filling the containers by about 2/3. Covering with a piece of foil instead of the lid, turn the containers on a baking sheet and place in a cold oven.
Heat treatment
For safety reasons, it is forbidden to open the door all the time while the stew is preparing (you need to create this culinary masterpiece yourself, strictly adhering to the rules!). So, we set the thermometer to 150 degrees, and after an hour we increase to 180. After another 60 minutes, the oven can be turned off and opened, so that the cans are cool and can be pulled out. Immediately after removal, they must be closed with sterilized lids and, turning over, put away for storage. Since the stew itself is already an absolutely ready-made product, it should be added to the dishes last, only so that the meat has time to warm up. And if you cook soup on its basis, to get a rich broth, on the contrary, it is better to start the cooking process with it.