I used a pork shoulder without the bone. But for this recipe you can also prepare other parts of pork, beef, chicken whole. Meat is better to buy chilled, not subjected to freezing. If you have the meat frozen, to preserve juiciness, it has to be properly defrosted. A piece of meat, wrap with cling film or put in plastic bag and tightly tie it up. Put the meat on a plate or tray and put in the refrigerator. Defrost in the fridge lasts a lot longer, but the meat loses less juice and it will taste better. Defrosted in the fridge the meat 8 to 24 hours. Any meat before cooking you need to rinse under cold running water to be sure it is clean

Allow to drain water, the remains blot with a paper towel

Onion, garlic and peel the carrots and rinse under water. Prepare the salt and spices

Select a suitable pan for cooking. Try a piece of meat, putting it in the pan. It should be approximately one and a half times bigger than the piece of meat. This is to ensure that the meat was completely covered with water, but at the same time water should not fit too much. In my case the piece of meat I have 1kg, I took the pot with a volume of 2.5 liters. Pour water into the pan, put salt, Bay leaf, pepper, onion, garlic and carrots

Bring the water with the vegetables to boil on high heat and only now place here a piece of meat. Placing the meat in boiling water, we seal all the juices inside. The meat remains juicy and delicious. Water needs to hide the meat in 1 see If the water was not enough, then top up with boiling water from the kettle. Wait until the water again comes to a boil, reduce heat to minimum and continue to cook. With this method of cooking, foam will not be much, but it is still there. Gently remove it with a spoon and discard.

How long will stew meat? A piece of meat weighing about 1 -2 pounds cooked: Pork, Turkey, from 1 to 1.5 hours of Beef - 1.5 to 2 hours Chicken broiler - from 40 minutes to 1.5 hours the Chicken - 2 to 3 hours In any case, the readiness of meat should be checked. Pierce a piece with a sharp knife. If the meat is raw, then the knife enters with difficulty, and even felt a little "creaking". Ready meat is easily pierced with a knife. Look at the puncture and the resultant liquid. If the fluid is pink and turbid and the meat is still raw. If the fluid is clear, the meat is ready.

Cool the meat in the broth in which it cooked, then it won't dry out and remains succulent. Cooked meat stored in the refrigerator for 2-3 days. It must be stored in a container with a tight fitting lid. You can wrap in foil or film. To serve as a cold appetizer with mustard or horseradish. Can be used in salads. You can put on a sandwich. Broth remaining after cooking the meat, strain through a sieve. Discard the vegetables (they are never useful). The broth from boiled meat is not very rich, but nevertheless it can be used for the preparation of light soups, and sauces. I love to cook on it buckwheat, it turns out very tasty. If you do not plan to use the broth in the near future, it can be frozen for future use. To do this, pour it into a suitable container and put in the freezer. When you will need it - defrost it and you can use.