Chicken Stew Preserves in Jars
Chicken thigh gives this preserve plenty of protein and a softer texture, while lard helps keep the stew from turning dry during the long cooking. It is a practical way to keep ready meat on hand for keto lunches and quick home meals. Once cooled, the juices naturally set, so the preserve becomes firm and easy to store.
Cut boneless skinless chicken thigh (600 g) and lard (300 g) into small pieces. Finely chop onion (40 g). If you have time, mix the chicken with part of the table salt (6 g) and black pepper (2 g), cover it, and leave it in the refrigerator for several hours.
Prepare two clean 500 ml jars. Put some onion (40 g) and part of the black pepper (2 g) on the bottom of each jar, then layer in the boneless skinless chicken thigh (600 g) and lard (300 g). Add bay leaf (1 g) and the remaining table salt (6 g). Do not pack the jars too tightly so the meat can cook calmly in its own juices.
Cover the jars loosely with lids, place them into a deep pot on a towel, and pour in hot water up to the shoulders. Once the water starts simmering, lower the heat to very gentle and cook the stew for 2 hours with the pot covered. The finished meat should be soft, easy to pull into fibers, and fully moistened by its juices and fat. Seal the jars tightly at once, cool them, and store them in a cool dark place.
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