CHICKEN TUNA, KEEPS YOU THAT YOU DON'T EXPECT

What is chicken tuna and how it is consumed?   The expression chicken tuna will sound strange to you, a real oxymoron. From a grammatical point of view, it obviously is, but it has a very precise meaning, even if not literal. In fact, chicken tuna is preservation, the result of a preparation technique that precisely recalls tuna in oil. It is, after all, a preserve preserved in chicken meat oil. However, there are many differences between canned tuna. First of all, it can be consumed almost immediately, after only 2 or 3 days of rest (compared to ten days of tuna in oil). In addition, it must be kept in the refrigerator as chicken meat spoils faster.   As for uses, chicken tuna does not differ much from tuna in oil. In fact, it can be eaten alone, it can be used for the composition of elegant and unusual appetizers; it can even act as an ingredient for pasta dishes. In short, just like other meat-based preserves, the scope for action is large. The advice, however, is not to "waste" it in preparations rich in ingredients, as you would risk losing all the aroma of the preserve (produced with abundant use of spices).   You may be interested to read lemon granita recipe/ calzone dough no yeast recipe. The merits of chicken meat   We chose chicken tuna, precisely because this meat is one of the most underrated ever. Considered an exponent of poor nutrition, it offers a lot not only from a nutritional point of view but also in terms of flavour. In fact, this type of meat does not differ much from chicken, in fact, it is slightly more delicate and less tending to dry. And then the chicken meat still manages to excel from the nutritional point of view, being low in calories, rich in beneficial substances and very low in fat. For example, 100 grams of chicken meat only brings 190 kcal. 20% of chicken meat is made up of proteins, while fats stop at 12%. The contribution of iron, calcium, phosphorus and magnesium is significant. Not negligible, however, is the intake of vitamin B1 and vitamin B2; the concentration of vitamin PP is decidedly higher. In principle, hen meat is a meat that deserves to be consumed, we are therefore talking about a precious animal that must be taken into consideration not only for the production of eggs, which however remains fundamental but also for the consumption of its meat.   The fundamental role of spices   A primary role is played by spices. On the other hand, it is always so when preparing preserves: a good part of the flavour is guaranteed by spices, even if garlic or chilli is often used. From this point of view, chicken tuna has a particularity, that is, three different spices are needed to make it: juniper, bay leaf and rosemary.   Juniper can be considered a herbal species by virtue of its qualities, which go far beyond the gastronomic element. It is, in fact, a natural antiseptic and exerts an antirheumatic function. Its muscle relaxant and diuresis abilities are also well attested. Similar speech for laurel, also responsible for a muscle relaxant action, but also endowed with a certain astringent power enhanced by the function of support to the immune system (thanks to the abundant presence of folic acid). Rosemary, in addition to being a flavour enhancer, is also very good for the body. This plant species, in fact, exerts a toning, stimulating and fortifying function. Like juniper, it is an excellent antiseptic and even acts as a mild anti-inflammatory. It is also rich in antioxidants and substances that promote digestion.   Here is the recipe for chicken tuna Ingredients for 2 jars:   1 hen of about 800 gr. clean, vegetable mix (1 carrot, 1 celery stalk and 1 onion), 1 sprig of rosemary, 2 bay leaves, some juniper berries, Extra virgin olive oil to taste, Salt to taste.   Preparation:   For the preparation of chicken tuna, start by cleaning the jars and caps using the classic sterilization techniques. Then, peel and clean the vegetables. With the rosemary you get a very fine mince, instead, leave the bay leaf as it is. Pluck the hen with extreme care, wash it and let it dry. Place it in a pot, pouring 2 litres of boiling water (it must be completely covered) and insert the vegetables. Once the water has started boiling again and is producing the classic foam, slightly lower the heat and cook for about an hour (depending on the quality of the hen, if free-range it will take a little longer). Once cooked, let the hen rest in its own broth. Remove the hen from the pot, remove the skin, remove the meat from the bones and cut it into small pieces. Now it's time to compose the jars. Alternate the pieces of meat with rosemary, juniper berries and bay leaves. Apply pressure to compact everything and cover with oil, still leaving an inch from the edge. This special oil should be kept in the refrigerator. It should be consumed after 2-3 days and can be kept for about two weeks.