Put carved chicken onto oil and fry on all sides.
Add chopped onion, carrot, parsley and celery cut into rings or strips and shortly sauté everything.
Then add salt, starch diluted in some water, stir well and pour with 800 – 1000 ml of water. Add Vegeta, pepper, marjoram, bay leaf and lemon rind.
Cook in light fire until the meat gets soft. If desired, add vinegar to get sour taste.
Serve the chicken obara with cooked potatoes.
An original side dish to obara is buckwheat flour polenta.
Lemon rind will provide a special taste to this meal, as well as a few drops of lemon juice instead of vinegar.
This meal can be frozen
Freezing: Before the meat is completely cooked, remove the meal from the stove. Chill, distribute by portions into appropriate dishes with covers or plastic bags and freeze.
Unfreezing: Thaw over night in the refrigerator or for a short while at room temperature. Slowly heat up obara and add vinegar as desired.
Durability: 60 days.