FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, parsley green milling, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato puree, salt, black hot pepper and red hot pepper to produce a sauce, chickens frying in melted butter and cutting, bulb onions cutting and sauteing in melted butter, the chickens, bulb onions and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
