Seal the container and then keep it in a cold, dry environment. A pantry or cellar suits rather well. Let the chicken cure for four to six weeks minimum. The salt will take away chicken’s moisture, therefore preserving it.
4. Take off and rinse.
Rinse thoroughly: Take the chicken out of the salt after the curing time. To eliminate all the salt, properly rinse it under cold water. Let it dry with a fresh towel.
5. Store Long Term:
Once cleaned and dry, cover the chicken in cheese cloth or parchment paper. Stow it back in an airtight container. Keep it dry and cold. One may keep the chicken for up to twelve months nowadays.
Advice for optimal outcomes
Using premium coarse salt will help to preserve food the best. Steer clear of iodized table salt as it can have ingredients influencing the curing process.
Maintaining a continuous cold and dry climate in the storage space helps to avoid spoiling.
Check the kept chicken often for any signs of spoiling. Discount the chicken if you detect any odd scents or discolouration.
To rehydrate and eliminate too much salt, immerse the preserved chicken in water for several hours or overnight before using it.
Cooking Techniques: For braises, soups, and stews—slow-cooking techniques—salt-cured chicken is superb. After rehydrated, it may also be grilled or roasted.
In essence, conclusion
Without a refrigerator, this classic salt-curing technique allows you to preserve chicken whole and safe for up to 12 months. This method gives the chicken a deep, delicious taste in addition to preservation. Try this approach and appreciate the ease of having year-round preserved chicken accessible. Joyful preservation!
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