Main Course
Chicken tuna
Ingredients
- 500 g chicken meat
- 2 carrots
- 2 fresh spring onions
- 2 celery ribs
- Black peppercorns
- Rosemary
- Salt and pepper
- Sage
- Extra virgin olive oil
Times
- Time: 30 minutes
- Blast chilling time: 2 hours
- Shock freezing time 2 hours and 20 minutes
- Low temperature cooking time: 3 hours at 75°C
Features
- BLAST CHILLING
- SHOCK FREEZING
- LOW-TEMPERATURE COOKING
Difficulty
- Average
Proceeding
Wash and dry the chicken meat and cut it into chunks. Wash and peel the carrots and cut them into rounds. Peel the spring onions and cut them into wedges. Wash the celery and cut it into cubes. Divide the chicken meat, vegetables and herbs among 4 Bormioli jars, add a few grains of black pepper and cover with oil.
Cook the jars in Fresco® preheated to 75°C with the low-temperature cooking function for 3 hours, then cool them with the rapid cooling function. Store the jars in the refrigerator, covered with the cap, for 2-3 days before serving.
At the time of serving, remove the cap, remove some of the oil and serve them at room temperature with some toast as an accompaniment.
Cook the jars in Fresco® preheated to 75°C with the low-temperature cooking function for 3 hours, then cool them with the rapid cooling function. Store the jars in the refrigerator, covered with the cap, for 2-3 days before serving.
At the time of serving, remove the cap, remove some of the oil and serve them at room temperature with some toast as an accompaniment.
Tips
You can decide to freeze the jars in Fresco® after cooking, with the freezing function. This way, you can store them in the freezer for several months, and consume them as needed.