Chicken, how to keep it fresh and intact without putting it in the refrigerator? Perfect for 12 months: this is the only way to preserve it perfectly. Here is the technique that few know.<\/strong><\/p>\n\n\n\n Did you know that you can keep fresh chicken without keeping it in the refrigerator<\/strong> ? Using this technique<\/strong> the chicken will remain intact for 12 months. Are you curious to know how? We’ll tell you.<\/p>\n\n\n\n Chicken, what a passion! <\/strong>< We can say it loud and clear: Italians are, according to some statistics, among the largest consumers of white meat<\/strong> . Chicken falls into this category.<\/p>\n\n\n\n In any sauce, it’s good. Regardless of how it is cut and cooked, it remains one of the most popular protein sources in the diet. Also recommended by dieticians and nutritionists because it is low in carbohydrates but rich in proteins, it is perfect for keeping fit.<\/p>\n\n\n\n As with all foods, when we buy chicken we come across an inconvenience: its preservation<\/strong> . Unless you decide to freeze it<\/strong> , the chicken must be consumed within a few days to prevent it from spoiling.<\/p>\n\n\n\n Did you know, however, that there is a technique<\/strong> that will allow you to have fresh, intact chicken without having to keep it in the refrigerator for at least 12 months<\/strong> ? The chefs’ secret has finally been revealed.<\/p>\n\n\n\n The secret that no one knew has been revealed: Here’s how to keep chicken intact and fresh for 12 months without using the refrigerator. <\/strong> We are not talking about utopia, but about reality. Do you know how to proceed? We are sure that you will thank us and will also stock up on this noble meat.<\/p>\n\n\n\n The secret to keeping chicken fresh and tasty, without altering its flavor by storing it in cold environments such as the refrigerator, is the following. Get some chicken legs<\/strong> from a butcher or supermarket and wash the meat well.<\/p>\n\n\n\n Once this step is finished, equip yourself with absorbent paper and let the chicken legs lose excess water. Take a large bowl. Now you will need salt (for 4 kg of poultry you need four teaspoons of this ingredient), which you will begin to sprinkle on the legs.<\/p>\n\n\n\n Add a little black pepper and 4 tablespoons of vinegar and, if you prefer, a pinch of paprika. Mix everything with your hands. In the meantime, take four onions, which you will cut into thin strips, and a bunch of parsley, which you will chop finely.<\/p>\n\n\n\n At this point combine the two ingredients. In the meantime, take a clean and dry glass jar, <\/strong>preferably with a capacity of one liter, <\/strong>and start placing chopped onion and parsley inside. Then, add the previously prepared chicken thighs<\/strong> .<\/p>\n\n\n\n Once you have done this and placed the legs in the glass jars (as many as you deem necessary), close them hermetically with their lids. At this point, take a rather large pot with a cloth or a piece of cloth on the bottom and place the cans of chicken in it.<\/p>\n\n\n\n Fill the pot with water until it covers the jar and place it on the heat to bring the water to the boil. Simmer for 5-6 hours and let cool. Et voil\u00e0, everything is ready.<\/p>\n\n\n\n You will see that a gelatinous meat broth will be created in your jars<\/strong> , which will allow you to keep the chicken out of the refrigerator for up to 12 months<\/strong> . Did you know this technique? It is one of the most used by chefs to avoid waste in the kitchen.<\/p>\n\n\n\n So, as you can see, with a few simple steps, you can not only save money<\/strong> but also have a lot of money at your disposal.<\/p>\n","protected":false},"excerpt":{"rendered":" Chicken, how to keep it fresh and intact without putting it in the refrigerator? Perfect for 12 months: this is the only way to preserve it perfectly. Here is the technique that few know. Did you know that you can keep fresh chicken without keeping it in the refrigerator ? Using this technique the chicken will remain intact for 12 months. Are you…<\/p>\n","protected":false},"author":2,"featured_media":3099,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-3144","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/3144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3144"}],"version-history":[{"count":1,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/3144\/revisions"}],"predecessor-version":[{"id":3148,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/3144\/revisions\/3148"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/media\/3099"}],"wp:attachment":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Chicken, the white meat most consumed by Italians<\/h2>\n\n\n\n
The chef’s secret for the long preservation of white meat<\/h3>\n\n\n\n