Chicken stew in jars in the oven. Simple secrets to help make chicken stew more delicious

Since Soviet times, stew has been a popular product. These preserves can be stored long time which is quite convenient for many housewives. It's delicious and healthy dish, which can be eaten separately or used in recipes for other dishes. The main thing is to cook it correctly, how to do it now we will figure it out.

Recipe for cooking chicken stew at home on the stove

I want to make tasty and relatively inexpensive and high-quality meat dish? Then cook just right chicken stew houses on the stove. Cooking time - 4.5 hours. Yield - 3 cans of 700 ml.

To prepare the stew, you should take the following products: 1.3 kg chicken legs, 0.7 kg breast, 6 bay leaves, 15 black peppercorns and a couple of pinches of salt.

Cooking scheme:

• we prepare jars - wash and sterilize, for which you can use a microwave, which is very convenient. Pour a little water into the jars and set to sterilize for 10 minutes;
• wash the meat, remove the skin and excess fat. Remove large bones and cut the chicken into medium-sized pieces. Put in an enameled bowl, salt and mix thoroughly. Leave for half an hour in the refrigerator for pickling;
• put spices at the bottom of each container, and then lay the pieces of meat without tamping. We fill the jars to the shoulders and cover with lids;
• take large saucepan. We put a towel at the bottom and set all the cans. Fill with water to the level of the meat and put on the stove. When the water in the pan boils, reduce the fire to a minimum and cook for 4.5 hours. Add water from time to time, as it boils away;
• after the cooking time has elapsed, turn off the stove, remove the jars from the pan and roll up the lids. Cool everything down and put it in the fridge. Canned food can be stored up to six months.

Recipe for homemade chicken stew in the oven

This cooking option is the most popular and simple. The result is tender pieces meat in original jelly. The amount of ingredients presented is enough for 6 servings.

You will need the following set of products: 1 kg of chicken, a couple of bay leaves, 5 peppercorns, 0.5 tsp ground pepper and 10 g of salt.

We will prepare like this:

• we prepare meat from which fat, films should be removed, and also washed. To make the dish not too greasy, remove the skin. Divide into pieces, add salt and pepper and mix;
• we take a cleanly washed jar with a volume of 0.5-1.0 l and put spices on the bottom. Then lay out the chicken pieces in dense layers, not reaching the top of the jar by 2 cm. Cover with a lid and put in a cold oven. If the lid has a rubber band, then it must be removed so that the burning of the rubber does not occur. We set the temperature in the oven to 190-200 degrees, and as soon as the chicken boils, we reduce the temperature to 130 degrees. Cooking time - 90 minutes;
• We put the cooled jar in the refrigerator. The broth will harden, and the meat will be in jelly.

Recipe for chicken stew at home in an autoclave

Another recipe for canned food involves the use of an autoclave, which provides long-term storage this product. Meat cooked under pressure in this machine is more tender and rich, as the cooking time is 4 hours.

For homemade stew, take: 1 kg chicken meat(you can carcass or individual pieces), 1 tbsp. chicken broth, 2 bay leaves, 5 pcs. black peppercorns, salt to taste.

Cooking method:

• the chicken carcass must be washed, dried and butchered. We cook from skin and bones chicken bouillon. We cut the meat into small pieces, salt and mix thoroughly;
• liter jars are washed and sterilized. Put laurel and pepper on the bottom. We spread the meat to the top of the cans and ram it well, fill it with hot broth by a third of the volume and roll it up metal lids;
• put the prepared cans in an autoclave, pump up the pressure to 1.5 atmospheres and put it on gas stove. As the temperature rises, the pressure in the autoclave increases. We bring the temperature inside the device to 125 degrees and turn off the gas. The stew is ready when the pressure drops to its original value. It remains to get the jars and put them in a dark place.

Recipe for making homemade chicken stew in a slow cooker

Cooking stew in a slow cooker is easy. Most delicious product come out of poultry, but you can take store carcasses. In our recipe we use chicken thighs, as these are the most suitable parts of the chicken for such a dish. On cooking will go away 4 hours

We take the following set of products: 1kg of thighs, a couple of bay leaves, allspice peas and 10 g of salt.

Cooking scheme:

• wash the meat, remove the skin and put it in a multicooker bowl. For lovers of rich stew, the skins can not be removed. We do not add water;
• we turn on the "Extinguishing" mode in the multicooker for 3 hours. During this time, the chicken will release the juice and will be stewed in own juice. After the time has elapsed, add spices and salt and cook for another 1 hour;
• we give time for the meat to cool, separate and remove the bones and disassemble the chicken into Not big pieces. Such a product can be stored at home for up to 3 months. in the refrigerator, rolled up in sterile jars.

For storage of canned food up to 5 months. you can use freezer by spreading the meat in containers.

Recipe for stew from old chicken at home in a pressure cooker

Stew is convenient, high quality and tasty. In a pressure cooker, you can cook canned food from an old domestic chicken. Cooking time - 2.5 hours.

Products for the recipe: carcass old hen weighing 1.3 kg, 300 ml of water, 25 g of salt, 2 pcs. laurel, 6 peas of black and allspice.

Recipe:

• cut the chicken into pieces, salt and put in a pressure cooker. Add salt, pepper, Bay leaf and fill with water;
• We close the pan tightly with a lid and put it on a gas stove. On big fire Bring the contents of the pressure cooker to a boil. This will be signaled by the sound of a whistle on the lid. Reduce the fire to a minimum and cook for 2 hours;
• wash and sterilize the jars, and also boil the lids. After 2 hours, turn off the fire, release the steam and open the lid of the pressure cooker. We put the hot meat together with the liquid into prepared jars and cover with lids;
• we install the containers in a pot with water heated to 50 degrees, on a sterilization tray. Sterilization time liter cans– 40 min. At the end of sterilization, roll up the lids and cool everything. That's all, the stew is ready.

The presented stew recipes at home will allow you to choose the most suitable cooking method for you and get a tasty and quality product. Cook with pleasure.

Homemade stew is very convenient and popular blank, which will come to the rescue of students, working people and everyone who has little time for culinary delights. With its help, you can easily prepare a hot dish, even for the first, even for the second. And today we will cook chicken stew at home for the winter.

Of course, it is easier to buy a ready-made jar in a store, but can you be sure that it is completely natural? Often in such a product there is more fat, veins and bones than meat, and the taste leaves much to be desired. To increase the shelf life, such meat can be stuffed with antibiotics and preservatives, which can adversely affect health. Therefore, a great way out is to cook the stew yourself.

Cooking delicious stew

First of all, you need to carefully consider the choice of birds. If you keep domestic chickens or you have friends from whom you can buy such raw materials, then this is just wonderful. After all, the taste of home-grown chicken meat is much richer and more pleasant than that of store-bought broilers. Then spices can be used to a minimum so as not to interrupt the taste and aroma of the dish. But if it is not possible to purchase poultry, you can make stew from store-bought chicken. Here you can already season the meat as your heart desires by adding your ingredients to the recipe to taste (for example, curry, or put a little more seasoning for chicken).

So, for a delicious meat preparation, you will need a chicken carcass weighing 1.5-2 kg. Select the remaining ingredients based on 1 half-liter jar:

• 0.5 kg chicken meat
• 3-4 pcs. allspice
• 0.5 teaspoon black peppercorns
• 1 teaspoon salt
• 0.3 tsp dried garlic (or grated fresh)
• 1 PC. bay leaf
• 0.5 pcs. onion
• 0.5 teaspoon chicken seasoning

Cooking

Butcher chicken carcass into small pieces, remove the bones if possible, rinse the meat well running water. Put in a saucepan, sprinkle with salt, spices, seasonings. To enhance the taste, add chopped onion at the rate of: half an onion per half-liter jar of finished stew. Stir and refrigerate for half an hour. Then take it out and let it sit at room temperature for a while.

Meanwhile, prepare jars and lids. Rinse them thoroughly, then sterilize over steam or in the oven for at least 10 minutes. Put a bay leaf and a few peas of black and allspice at the bottom of each jar. Fill the sterilized jars with chicken meat, leaving about one and a half to two centimeters free space to the edge. Now pour a little into each jar boiled water, about a couple of tablespoons, so that about 1 centimeter remains to the edge of the jar. Close the jars with sterilized lids, twisting one turn.

Now take a large pot for cooking chicken meat in a water bath. Place a special stand or a rolled-up towel on the bottom so that the jar glass does not overheat and burst during the stewing process. Put the jars of chicken into the pan. Pour warm water so that it covers the cans up to the shoulders. Turn on a strong fire, after boiling the water, reduce it to a minimum and leave to simmer for 4-5 hours. Keep an eye on the water level: if it boils a little, then add warm water to the level of the shoulders of the cans. If you want to enhance the thermal effect, you can cover the pan with a lid.

Remove the jars of cooked stew from the pan, roll up with a key to the end or twist by hand if you have special lids. Turn the jars upside down, wrap them in a thick blanket. When they are completely cool, you can store them in cool place.

Storage

For example, weld quick soup: boil water in a saucepan, put some washed cereals (your choice) or vermicelli, chopped potatoes. Separately, fry the grated carrots and chopped onion in a pan, put them in a saucepan 5 minutes before they are ready. Open a jar of meat and put about half of its contents into the soup. Bring to a boil, season with salt, spices, fresh herbs, bay leaf.

From the remaining half of the stew, you can cook the second dish. Boil cereals or potatoes, drain the rest of the water. Add fried onions and other vegetables to taste, meat preparation, warm everything together a little, season to taste, sprinkle with herbs. Here it is ready Tasty dinner, and without special costs! And if there is absolutely no time and effort, then just spread the stew on bread, put a few circles fresh cucumber, a couple of sprigs of parsley. Get satisfying and fragrant sandwich. In a word, there would be stew, but how to eat it - you yourself will figure it out.

Bon appetit!

Chicken stew in the oven in a glass jar

The main thing is to follow the cooking technology correctly, and you will succeed.

When to cook home dinner almost no time, chicken stew cooked in glass jar in the oven in advance, can be a real salvation. Of course, it is better to prepare a few jars yourself, because then you can be sure of the quality of the contents of your home canned food. And what an amazing taste they have!

There are several proven methods of harvesting, and one of them is roasting meat in the oven. Prepared chicken pieces are laid out in glass jars and stewed in the oven for several hours. This method is convenient in that you do not need to continuously monitor the cooking process, and you can devote these hours to other household chores.

Ingredients (for 2 liter or 4 half-liter jars):

• Chicken fillet (or chicken meat with bones) - 2.5 kg
• Black ground pepper - 1.5 teaspoons
• Black peppercorns - 10 pcs.
• Table salt - 2 tbsp. spoons
• Bay leaf - 5 pcs.

Cooking

Pre-treat the jars: rinse them well with soda, then sterilize with hot steam. While they are being sterilized, take care of the chicken. For stew, it is better to buy chilled rather than frozen fillet, otherwise it will come out a little dry. If you have meat with bones, then small bones may not be deleted. During stewing, they will become softer, then they can be easily gnawed. Tubular bones should be cut so that the air inside them is completely released. Then the finished product will be stored longer. Regular term storage of homemade meat preparations for about a year, but with right technology preparations of canned food can remain fit for up to 5 years.

Rinse the chicken meat, cut into small pieces, trim excess fat(but do not throw it away, it will still come in handy). Salt and pepper the processed pieces, you can season with other spices to your taste (for example, a mixture of curry has proven itself well, as well as marjoram, nutmeg, basil, etc.). Mix everything thoroughly so that the seasonings cover each piece of chicken.

Now, in each prepared jar, put 3-4 black peppercorns and a bay leaf. Fill the jars with chicken meat, leaving a distance of about 4-5 cm on top. You can not add water, the meat will turn out juicy anyway. Stretch cling film or foil on top, make several holes for the steam to escape unhindered.

Place the jars of meat on a baking sheet and place them in cold oven. It is not necessary to preheat the oven in advance, otherwise the jars may burst. Gradually heat the oven to a temperature of 120-200 degrees, not higher, and simmer the chicken meat in jars for about 3 hours.

When there are 20 minutes left before the end of the stewing process, take the cut pieces of fat, put in a thick-walled pan and melt. Remove the cracklings, and the resulting liquid fat salt. When you get the jars with the finished stew out of the oven, pour the melted fat into them on top. This operation will significantly extend the shelf life of your workpiece.

Sterilize metal lids (you can get rubber bands out of them, you won't need them). Roll up each jar with a wrench, turn over, cover with something warm, and let stand until cool. It is better to store the finished product in a dry and cool place.

Stew cooked in this way is tender and juicy. It can even be used for diet food, unless, of course, you do not eat fat, which in this case plays the role of a natural preservative. Once you open the jar, just remove it and you're good to go. variety of dishes with the addition of stewed chicken meat. Bon appetit!

Chicken stew at home in a saucepan

Such a preparation will later help you out more than once in situations of lack of time or a couple of days before salary.

It happens that they gave you from the village or cottage domestic chicken or a rooster, but you don’t know what to cook from them. You can, of course, cut into portions, freeze and cook delicious rich soups and borscht. And you can make natural homemade chicken stew in a saucepan at home - with your own hands!

You can also buy chicken breasts and drumsticks yourself and cook a delicious meat preparation in a saucepan. Take this recipe as a basis, and in the future you can experiment with the ingredients. Based on the situation, you can reduce or increase their number, observing the proportions.

For 3 liter jars of homemade stew you will need:

• 2 kg chicken breasts
• 9 pcs. chicken drumsticks
• 30-40 black peppercorns
• 1 teaspoon ground black pepper
• 6 pcs. lava leaf
• 3-4 teaspoons of salt

Cooking

Take three liter or six half-liter jars. Scrub them well with baking soda, then rinse thoroughly. Sterilize jars and lids with any convenient way. Rinse chicken breasts and drumsticks under cool running water, then pat dry with paper towels. Cut the breasts into medium sized pieces. Large bones should be removed.

Transfer the chicken meat to a deep saucepan or bowl, season with salt and black pepper, mix everything well. Let it stand for about 30 minutes. Meanwhile, put a bay leaf on the bottom of the jars (if the jars are half-liter, then half a bay leaf), a few peppercorns. After that, put a few pieces of chicken breast and 3 drumsticks per liter jar (half less per half-liter jar). Add the remaining bay leaf and peppercorns.

At the bottom of a large saucepan, lay folded gauze or a towel, arrange jars covered with foil. Pour cold water on the shoulders, cover the pan with a lid, bring to a boil and simmer over low heat for 4 hours. Periodically add water.

Remove the jars from the pan to a wooden surface, taste for salt. Seal tightly with sterilized lids and put back in the same pan. Add water up to the shoulders and sterilize for another 2 hours. Then the stew will be stored longer, so this method is suitable for harvesting for the future.

Take out the jars with the finished product, turn over and wrap. When they are completely cool, store in a cool place. Chicken stew cooked in a saucepan is ready! Bon appetit!

Chicken stew at home in an autoclave

If you have an autoclave, then making your own chicken stew is not difficult. Such a meat dish turns out to be fragrant and juicy, and chicken pieces are easily separated from each other without spreading into a mess.

Ingredients:

• 1 whole carcass Chicken
• 1 glass of broth
• 5 black peppercorns
• 2 pcs. bay leaf
• Salt to taste

Carefully remove the skin from the chicken, wash the carcass, cut it into pieces, salt. Wash the jars, dry them, put bay leaves and peppercorns on the bottom of each. Then tightly fill the jars with meat pieces, about one third. Pour boiling broth over and close the jars tightly with lids. Set in an autoclave, fill with water up to the thermometer. Close the lid, pump up pressure to 1.5 atmospheres, put on gas. Bring to a temperature of 120-125 degrees and turn off. Leave to cool, overnight. Then carefully release the air and open the cover of the unit. Take out the jars with the finished stew. Bon appetit!

Chicken stew at home in a slow cooker

Many hostesses appreciated the convenience of cooking different dishes in wonder pots. And home-made chicken stew in a slow cooker is especially different delicate taste and exquisite aroma.

Ingredients for a 5 liter multicooker bowl:

• 1 large domestic chicken or rooster (4-4.5 kg)
• Bay leaf, salt, black peppercorns - to taste

Process the chicken carcass. If necessary, singe, then wash, dry with paper towels. Carefully remove the skin, separate the flesh from the bones, cut the meat into medium-sized pieces. Small bones may not be removed. Put the meat in a multicooker bowl, you can pour half a glass of water. Turn on the multicooker to the "Extinguishing" mode, set the time - 4 hours. Half an hour or an hour before the end of cooking, add pepper, salt, bay leaf, mix.

Spread the finished stew with a spoon into sterilized jars, tighten the lids with scalded boiling water. Wrap with a blanket, leave to cool. It is best to store cooked meat in the refrigerator.

Chicken stew in a pressure cooker at home

It is even easier to cook chicken stew in a pressure cooker at home. The meat will be soft and tasty.

Ingredients:

• Chicken weighing 1.3-1.5 kg
• Salt - 25 g
• Water - 300 ml
• Black pepper - 6 peas
• Allspice - 6 peas
• Bay leaf - 2 pcs.

Cooking

Cut the chicken, salt, put in a pressure cooker. Fill with water, salt again, add pepper, bay leaf. Seal the pressure cooker tightly, place on the stove and bring to a boil. Then cook on low heat for 2 hours. Release the steam and place the meat in sterilized liter jars. Cover with lids, sterilize in a pot of water for 40 minutes, then roll up. The stew is ready.

Chicken stew in a pressure cooker

The pressure cooker is the little sister of the autoclave, so you can easily cook chicken stew in it. On a 5-liter bowl of a multicooker, you can take up to 5 kg of chicken meat.

Ingredients (for 1 kg of chicken):

• 15 g salt
• 5 pieces. peppercorns
• 10 g vegetable oil
• 1 PC. bay leaf

Cooking chicken stew in a pressure cooker

Cut the chicken into pieces, wash, sprinkle with seasonings, place tightly in a slow cooker. Pour in some water and vegetable oil. Seal tightly, set the pressure cooker timer to 90 minutes, and let it cook. Then, after releasing steam, put the stew in sterilized jars, add the broth from the bowl, cover with lids. Sterilize for 15 minutes in the oven at 120 degrees, and then roll up the lids.

Stew from chicken stomachs at home

Chicken stomachs have a harsh structure, so it is better to cook stew from them in a pressure cooker. In a regular saucepan, increase the stewing time to at least 4 hours.

Ingredients for making stew chicken stomachs at home:

• 1 kg chicken stomachs
• 150 g lard (fat)
• A mixture of "5 peppers" - 4 peas each
• 20 g salt
• 2 g salt
• 0.5 pcs. bay leaf per jar

Rinse the chicken stomachs, cut them, put them in a pan with diced lard. Add seasonings, stir, leave for an hour. Then transfer to half-liter jars, tighten the lids slightly, put them in a saucepan or pressure cooker. Pour water up to the shoulders, cook for 1.5 hours in a pressure cooker at a pressure of 1.4 atmospheres (in a saucepan - 4 hours). Roll up the finished stew hermetically.

How to cook chicken stew at home: reveal the secrets

Cooking stew at home is not so difficult process as it seems at first glance. All you need is enough chicken meat, some vegetables, jars with lids and spices. Based on our recipe, we will reveal to you simple secrets on how to cook chicken stew at home so that it turns out to be especially tasty and stored for a long time.

So, to prepare a tender meat preparation, you will need:

• 1 chicken
• 3 pcs. onion
• 5 garlic cloves
• Spices - your choice (salt, black and allspice, coriander, cumin, nutmeg, basil, curry mix, bay leaf)

Cooking

It is better to buy a homemade, young chicken, then you will need to take less spices. You can use store-bought legs and chicken breast but not frozen, but chilled. If you only have breasts, then cook the stew one and a half times longer and add more onions to it, then ready meal comes out juicier. Thoroughly roll the pieces of meat in spices. You can put them in the refrigerator for a while. To keep the dish longer, do not use iodized salt, it is better to take ordinary table salt.

Wash the chicken and cut it up. It is better to remove the offal, and remove the skin. It is also advisable to trim excess fat from the legs. Cut the breast into small cubes, and the legs can be slightly larger. Set aside the back, head and wings for soup (you can add offal to them).

Sterilize jars (preferably half-liter ones), scald the lids with boiling water. At the bottom of each jar, put a bay leaf, a few peppercorns, cumin, coriander. Fill the jars in layers: chicken pieces, chopped onion and garlic. The topmost row is meat, but at least 1 cm should remain to the edge of the jar. You can not pour water.

There are two ways to stew: in a saucepan in a water bath and in the oven. If in a saucepan, then lay a towel on the bottom, cover the jars with lids, pour water up to the shoulders and simmer slowly for about 4 hours. Top up with water from time to time so that it is always on the shoulders of the jars. If cooking in the oven, then do not preheat it in advance. Put the jars of chicken meat on a baking sheet, cover with foil or lids, put in the oven. Turn on the fire to 120 degrees and simmer for about two hours.

Carefully remove the jars from the pan or oven, roll them up with lids. Cans with twist-on lids are very convenient, then you do not need a key. Then turn the jars over, wrap and leave to cool completely. Yummy is ready!

We hope that our recipes will help every housewife to prepare an excellent chicken stew for the winter at home: in a jar. In a slow cooker, autoclave or otherwise. The main thing is to buy this satisfying and delicious preparation won't have to.

Stew has been considered a versatile and popular twist for many years. Therefore, today's material is dedicated to those who want to know how to make the most delicious chicken stew in the world. IN Soviet times experienced housewives We cooked it at home, so let's look at the delicious recipes step by step.

Chicken stew: "a classic of the genre"

• chicken leg - 1.4 kg.
• chicken breast - 0.6 kg.
• laurel - 6 pcs.
• peppercorns - 15 pcs.

This chicken stew recipe is suitable for those who want to cook a snack at home using a water bath.

1. Banks are pre-sterilized and then dried. Skin and fat are removed from the meat, as well as bones.

2. When the chicken is prepared and chopped, it must be folded into a saucepan and sprinkled with salt. Stir, let stand in the cold for 30 minutes.

3. For the allotted time, the bird will marinate. Put the spices in prepared jars, then send the meat and tamp, not reaching the neck.

4. Cover with lids. Take a wide-bottomed pan, line it with a towel and set the jars inside. Add water to the shoulders, send to languish at maximum heat.

5. After the start of bubbling, reduce the burner to the minimum value, detect 4-5 hours. Add water periodically as it evaporates.

6. After the allotted time, pull out the container with the contents, immediately tighten it with a tin using a special key. Turn to cool, then refrigerate.

Now you know how to make chicken stew. At home, it can be stored for 6 months, subject to aging in the refrigerator.

Chicken stew in the oven

• chicken (fillet + ham) - 1 kg.
• spices, salt - to your taste

Since you can cook chicken stew in the oven, you should take a closer look at this recipe. At home, the technology is simple.

1. Prepare the chicken for further action. To this end, rinse it, get rid of excess fat, skin, films. Chop arbitrarily, sprinkle with a mixture of salt and ground pepper.

2. Prepare jars by sterilizing and drying them. Place peas and lavrushka on the bottom. Fill shoulders with meat, press firmly. cover up tin lids without rubber bands.

3. Without heating the oven, send the container into it. Set the temperature to 200 degrees, wait for the contents to boil. Then lower the indicators to 130 degrees, detect 1.5 hours.

4. After a predetermined period, do not rush to remove the stew. Leave it to rise until the oven cools down. Then cover with nylon or twist with a key, keep in the cold.

Autoclaved chicken stew

• chicken meat - 1 kg.
• chicken broth - 240 ml.
• salt, laurel, peppercorns

Since you can cook chicken stew in an autoclave, we recommend that you consider this recipe.

1. Before making the stew, it is necessary to remove the bones from the chicken, as well as remove the films and remove the skin. At home, the bird is chopped into arbitrary pieces, then sprinkled with salt and left for half an hour.

2. A container with a volume of 1 l. it is necessary to subject to sterilization, after which place lavrushka and pea pepper on the bottom. Then the meat is already rammed, poured with hot broth for 1/3 of the dishes.

3. Screw the container with a tin using a special key. Prepare the autoclave for work, install jars in it. Set the indicator to 1.5 atmospheres, send it to the stove.

4. In the process of upgrading temperature regime the pressure in the cavity of the device also rises. Wait until it is 125 degrees, turn off the stove. Wait until the pressure subsides. Only then open the autoclave and remove the stew.

Chicken stew in a pressure cooker

• chicken carcass - 1.3 kg.
• bay leaves - 2 pcs.
• water - 0.3 l.
• peppercorns - 10 pcs.
• salt - 25 gr.

Autoclaved chicken stew is certainly delicious, but we also offer a recipe in a pressure cooker for consideration.

1. Since it is not difficult to make chicken stew, the meat must be chopped into pieces and salted. Use a pressure cooker at home. Put the chicken in it. Add spices and water.

2. Close the lid on the saucepan tightly and place on the stove. Set the fire to a low power and wait for it to boil. After that, reduce the burner to a minimum and wait 2 hours.

3. Sterilize jars and lids at the same time. Distribute the stew in containers along with the juice. Cover with lids. Set the jars in a pot of water. Sterilize them for about 35 minutes. Roll up.

Chicken stew in a slow cooker

• salt - 12 gr.
• chicken thighs - 1 kg.
• laurel leaves - 2 pcs.
• pea pepper - 5 pcs.

When deciding how to make chicken stew, consider the recipe in a slow cooker.

1. Wash the meat and remove the skin. Send to multibowl. Water does not need to be poured in. Set the "Extinguishing" function, wait 3 hours. After that, add spices and simmer for another 1 hour.

The preparation is quite simple if you follow the instructions. Now you know how to make chicken stew. Choose the most suitable recipe. Start the process at home.

Since Soviet times, stew has been a popular product. Such canned food can be stored for a long time, which is quite convenient for many housewives. This is a delicious and healthy dish that can be eaten alone or used in recipes for other dishes. The main thing is to cook it correctly, how to do it now we will figure it out.

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Recipe for cooking chicken stew at home on the stove

Do you want to make a tasty and relatively inexpensive and high-quality meat dish? Then it’s just right to cook chicken stew at home on the stove. Cooking time - 4.5 hours. Yield - 3 cans of 700 ml.

To prepare the stew, you should take the following products: 1.3 kg of chicken legs, 0.7 kg of breast, 6 bay leaves, 15 black peppercorns and a couple of pinches of salt.

Cooking scheme:

• we prepare jars - wash and sterilize, for which you can use a microwave, which is very convenient. Pour a little water into the jars and set to sterilize for 10 minutes;

• wash the meat, remove the skin and excess fat. Remove large bones and cut the chicken into medium-sized pieces. Put in an enameled bowl, salt and mix thoroughly. Leave for half an hour in the refrigerator for pickling;
• put spices at the bottom of each container, and then lay the pieces of meat without tamping. We fill the jars to the shoulders and cover with lids;
• take a big pot. We put a towel at the bottom and set all the cans. Fill with water to the level of the meat and put on the stove. When the water in the pan boils, reduce the fire to a minimum and cook for 4.5 hours. Add water from time to time, as it boils away;
• after the cooking time has elapsed, turn off the stove, remove the jars from the pan and roll up the lids. Cool everything down and put it in the fridge. Canned food can be stored up to six months.

Recipe for homemade chicken stew in the oven

This cooking option is the most popular and simple. The result is tender pieces of meat in the original jelly. The amount of ingredients presented is enough for 6 servings.

You will need such a set of products: 1 kg of chicken, a couple of bay leaves, 5 peppercorns, 0.5 teaspoons of ground pepper and 10 g of salt.

We will prepare like this:

• we prepare meat from which fat, films should be removed, and also washed. To make the dish not too greasy, remove the skin. Divide into pieces, add salt and pepper and mix;
• we take a cleanly washed jar with a volume of 0.5-1.0 l and put spices on the bottom. Then lay out the chicken pieces in dense layers, not reaching the top of the jar by 2 cm. Cover with a lid and put in a cold oven. If the lid has a rubber band, then it must be removed so that the burning of the rubber does not occur. We set the temperature in the oven to 190-200 degrees, and as soon as the chicken boils, we reduce the temperature to 130 degrees. Cooking time - 90 minutes;
• We put the cooled jar in the refrigerator. The broth will harden, and the meat will be in jelly.

Recipe for chicken stew at home in an autoclave

Another recipe for canned food involves the use of an autoclave, which ensures long-term storage of this product. Meat cooked under pressure in this machine is more tender and rich, as the cooking time is 4 hours.

For homemade stew, take: 1 kg of chicken meat (you can use a carcass or individual pieces), 1 tbsp. chicken broth, 2 bay leaves, 5 pcs. black peppercorns, salt to taste.

Cooking method:

• the chicken carcass must be washed, dried and butchered. Cook chicken broth from skin and bones. We cut the meat into small pieces, salt and mix thoroughly;

• liter jars are washed and sterilized. Put laurel and pepper on the bottom. We spread the meat to the top of the cans and ram it well, fill it with hot broth by a third of the volume and roll it up with metal lids;
• we place the prepared cans in an autoclave, pump up the pressure to 1.5 atmospheres and put it on a gas stove. As the temperature rises, the pressure in the autoclave increases. We bring the temperature inside the device to 125 degrees and turn off the gas. The stew is ready when the pressure drops to its original value. It remains to get the jars and put them in a dark place.

Recipe for making homemade chicken stew in a slow cooker

Cooking stew in a slow cooker is easy. The most delicious product will come from poultry, but store carcasses can also be taken. In our recipe, we use chicken thighs, as these are the most suitable parts of the chicken for such a dish. It will take 4 hours to prepare.

We take such a set of products: 1 kg of thighs, a couple of bay leaves, allspice peas and 10 g of salt.

• wash the meat, remove the skin and put it in a multicooker bowl. For lovers of rich stew, the skins can not be removed. We do not add water;
• turn on the “Extinguishing” mode in the slow cooker for 3 hours. During this time, the chicken will release the juice and will be stewed in its own juice. After the time has elapsed, add spices and salt and cook for another 1 hour;
• we give time for the meat to cool, separate and remove the bones and disassemble the chicken into small pieces. Such a product can be stored at home for up to 3 months. in the refrigerator, rolled up in sterile jars.

For storage of canned food up to 5 months. you can use the freezer by putting the meat in containers.

Recipe for stew from old chicken at home in a pressure cooker

Stew is convenient, high quality and tasty. In a pressure cooker, you can cook canned food from old homemade chicken. Cooking time - 2.5 hours.

Products for the recipe: carcass of an old chicken weighing 1.3 kg, 300 ml of water, 25 g of salt, 2 pcs. laurel, 6 peas of black and allspice.

Recipe:

• cut the chicken into pieces, salt and put in a pressure cooker. Add salt, pepper, bay leaf and fill with water;

• We close the pan tightly with a lid and put it on a gas stove. Bring the contents of the pressure cooker to a boil over high heat. This will be signaled by the sound of a whistle on the lid. Reduce the fire to a minimum and cook for 2 hours;
• wash and sterilize the jars, and also boil the lids. After 2 hours, turn off the fire, release the steam and open the lid of the pressure cooker. We put the hot meat together with the liquid into prepared jars and cover with lids;
• we install the containers in a pot with water heated to 50 degrees, on a sterilization tray. Sterilization time for liter jars - 40 minutes. At the end of sterilization, roll up the lids and cool everything. That's all, the stew is ready.

The presented stew recipes at home will allow you to choose the most suitable cooking method for you and get a tasty and high-quality product. Cook with pleasure.