Once rinsed and dried, wrap the chicken in parchment paper or cheesecloth. Place it back in an airtight container and store it in a cool, dry place. The chicken can now be kept for up to 12 months.
Tips for Best Results
- Use high-quality coarse salt for optimal preservation. Avoid iodized table salt as it may contain additives that can affect the curing process.
- Maintain consistent cool and dry storage conditions to prevent spoilage.
- Periodically check the stored chicken for any signs of spoilage. Discard the chicken if you notice any off smells or discoloration.
How to Use Salt-Cured Chicken
Before using the preserved chicken, soak it in water for several hours or overnight to rehydrate and remove excess salt.
Salt-cured chicken is perfect for slow-cooking methods like stews, soups, and braises. It can also be roasted or grilled after rehydration.
Conclusion
With this traditional salt-curing method, you can safely preserve chicken without a refrigerator for up to 12 months. Not only does it extend the chicken’s shelf life, but it also imparts a delicious savory flavor. Give this method a try and enjoy the convenience of having preserved chicken available all year round. Happy preserving!
