Bird cooked, tinned. The bird is cut, cooked, remove the skin and add to the one of the birds: the roots of carrots - 150 - 200 g parsley - 50 g onion - 50 g, 3-4 grains of black pepper and salt to taste. Cook on low heat: chicken - 45 min., Ducks - 60 min., Turkeys - 90 min., Geese - 90 min. The meat is separated from the bone, put in jars, pour the fat broth, sealed, pasteurized at water bath, cover roll. Sterilized at intervals of 24 hours: the first time - 80 min., Second and third time - for 70 minutes.