Chicken stew in a jar. Chicken stew in the oven in a glass jar

When there is very little time to cook dinner, but to feed the household with delicious homemade food I still want to, stew comes to the rescue. On store shelves big choice meat dish, but, unfortunately, it is impossible to be sure of the quality of the purchased product. That's why we advise you to keep a couple of jars of home-cooked chicken stew in the refrigerator. Today we will offer you some interesting recipes.

Stew can become like an independent dish(the main thing is not to forget to warm it up before use), and the ingredient of the soup (for example, cabbage soup from sauerkraut) or the main course. Anyone who has a few hours of free time and, of course, a set of necessary ingredients can cook stew.

Before you start creating chicken stew, it will not be out of place to learn a few secrets that will help make the dish even tastier:

• For cooking stew at home, we recommend using fresh or chilled chicken meat. If you take frozen, then the stew will turn out dry;
• If you decide to cook stew from meat with bones, then small bones you can not take it out, because after heat treatment they will become soft and usable. Large pipe bones must be cut, otherwise the air contained in them can significantly reduce the shelf life of the finished product;
• If you plan to store the stew long time, then the salt must be taken non-iodized;
• It is advisable to use glass or enameled dishes for cooking stew;
• When cooking stew in the kitchen, it is impossible to achieve such temperatures and pressures as when producing a product in industrial environment. That is why homemade chicken stew must be stored in a cold place for no more than a year, but if you follow all the rules when creating a semi-finished product, the shelf life can reach 5 years. But if mold appears in a jar of stew, you should never eat such a product!

Chicken stew in the oven

You will need:

• chicken meat (thighs, legs, etc.) - 2 kg,
• black pepper - 8 peas,
• Bay leaf- 4 pieces,
• salt - 2 tablespoons,
• ground black pepper - 1 teaspoon,
• marjoram - 1 pinch.

Cooking method

• Thoroughly wash 4 glass jars with a volume of 0.5 liters and sterilize them.
• While the jars are being sterilized, wash the chicken meat, dry it and cut into small pieces. If there is fat, cut it off.
• We salt the meat. Add ground black pepper and marjoram. We mix.
• Put chicken meat on the bottom of each jar, add black peppercorns and bay leaf on top. We cover each jar with foil, do not forget to make several holes in it for the unhindered release of steam.
• We put the jars on a baking sheet and send them to the oven. We translate the temperature control to around 200 degrees and turn on the oven. Attention: if you put the jars in an already preheated oven, they may burst! Stew the meat for 2.5-3 hours.
• 20 minutes before cooking cut in the process of cutting meat chicken fat cut into small pieces and melt it in a pan. We take out the cracklings, and salt the melted fat and leave it on the fire.
• We take out jars of stew in turn and take out the bay leaf.
• We cork the jars boiled metal lids. Waiting for them to cool down room temperature. We clean in a dark and cold place.

Chicken stew in a slow cooker

You will need:

• black pepper - 5 peas,
• bay leaf - 2 pieces,
• onion - 1 large piece,
• salt - 1.5 tablespoons.

Cooking method

• Chicken meat (you can use fillet, chicken drumsticks etc.) fill with water and leave for 3-5 hours.
• Rinse the soaked meat under running water cold water. Divide into pieces of medium size.
• We shift the meat into the bowl of the multicooker. We turn on the "Extinguishing" mode, close the lid of the saucepan and wait 2 hours.
• After the specified time, add spices and peeled onions. We stew for another 2 hours (for cooking chicken stew bought in stores, the time can be reduced by an hour).
• Separate the cooked meat from the bones. We send it back to the slow cooker, turn on the “Heating” mode for a quarter of an hour.
• We lay out the hot stew in sterilized jars. Roll up the lids. We clean in the refrigerator or a cool place.

Chicken stew in a pressure cooker

You will need:

• chicken meat - 1.5 kilograms,
• water - 300 ml,
• salt - 2.5 teaspoons,
• allspice- 6 peas,
• bay leaf - 2 pieces,
• black pepper - to taste.

Cooking method

• We cut the chicken into pieces. Salt, pepper, add bay leaf.
• We shift the meat with spices into a pressure cooker and pour in water.
• We tightly close the pressure cooker. We put on fire. On big fire bring to a boil (the saucepan will notify you of this with a characteristic whistle). After that, we reduce the fire and cook for a couple more hours.
• After the specified time, carefully release the steam and open the pressure cooker. We lay out the finished stew along with the liquid in sterilized half-liter jars. Cover with boiled metal lids.
• Now the jars with stew need to be sterilized again. For this in large saucepan We heat the water, its level should not exceed the height of the cans. We put a towel at the bottom. We put jars of meat on it. We sterilize within 40 minutes from the start of boiling water.
• Roll up the jars. We are waiting for them to cool down. We send for storage in a cool dark place.

As you can see, cooking chicken stew is not difficult, you just need desire and time. Cook it yourself, because every time you open a jar with self-prepared goodies, you will be sure that they are not only tasty, but also safe, because you know what and under what conditions they were prepared. Bon appetit!

When there is no time to cook dinner, a jar of homemade chicken stew will help out the hostess. It can be served with boiled or fried potatoes, porridge or pasta. It is not difficult to make such a blank on your own, and you can stew poultry meat in a saucepan, pressure cooker, slow cooker, autoclave or oven. Below are proven methods for preparing delicious chicken stew.

Chicken stew cooked in a pan

To make stew in a saucepan, it is important to choose the right container. It must be enameled or made of of stainless steel. aluminum utensils use is prohibited because finished product may acquire an unpleasant, metallic taste.

Prepare the following ingredients ahead of time:

• 3 chicken carcasses;
• 450 g chicken or other fat;
• 7 - 8 sheets of lavrushka;
• 30 g of salt;
• 15 - 20 peppercorns.

Operating procedure:

1. Wash the chicken carcasses, dry and cut into pieces, removing the bones.
2. Melt the fat in a deep saucepan. Subsequently, it can be pulled out, but many housewives prefer to make stew with cracklings.
3. Put the chicken in the pan and simmer for 3 hours over low heat.
4. 30 minutes before the end of cooking, add salt, parsley and peppercorns.
5. While the stew is cooking, sterilize the jars, and then put the meat in them and cover with lids.
6. Re-sterilize the containers for 15 - 20 minutes by placing them in a saucepan filled with water, the bottom of which is covered with a towel.

Ready stew should be stored in a cool cellar or on the bottom shelf of the refrigerator.

Advice. To make the finished product satisfying and nutritious, it is better to use domestic rather than store-bought poultry.

Recipe for cooking in a slow cooker

The slow cooker is an indispensable assistant in the kitchen. You can use this unit for cooking chicken stew.

To make chicken stew at home, you will need the following products:

• 4 kg of chicken;
• 450 - 500 g of fat;
• 25 - 30 g of salt;
• 3 - 4 bay leaves;
• 10 - 12 peppercorns.

Interesting Chicken Facts:
Chicken meat contains phosphorus, minerals, useful trace elements and vitamins.
Vitamins of groups B, A and E. Chicken meat contains protein, iron, potassium and magnesium.
Chicken does not contain carbohydrates and is useful for a minimal amount of fatty tissue.

Chicken stew for the winter

(the simplest and original recipe stews at home)

I have tried several cooking methods. Unfortunately, I didn't like all of them. For example, the method in which raw meat should immediately be laid out in jars and stewed in the oven seems to be tempting, but inconvenient in that the jar then remains half empty after cooking, which, you see, is inconvenient.

In the method when the bones are removed in the stew (first it is stewed with bones, then the bones are removed, and then stewed again in order to ensure tightness), it also seems to have advantages, but meat with such a long heat treatment It turns out overcooked, so I didn't like it.
Finally, here is my way.

For 3 semi liter cans ready stew we need:
Large domestic chicken - 2.8 - 3 kg,
Bay leaf - 3-6 leaves,
Salt - 3 tsp,
Allspice and black pepper (peas) - 6 pcs each,
Boiling water (if needed) - 0.5 cups.

Thoroughly wash the chicken meat, cut into large pieces. Salt and send it to stew for 1.5 hours in a boiler for slow fire V own juice with spices and bay leaf. It is imperative to look to see if the liquid has completely boiled away, if necessary, add half a glass of boiling water.

Banks should be sterilized for at least 10 minutes each. We lay out, tightly tamping the stewed chicken meat, in sterile jars, leaving 1 cm empty on top. We put the jars to be sterilized in a saucepan with a noticeable warm water, putting either a linen napkin or other padding on the bottom so that the jars do not burst. We sterilize 25 minutes - half-liter jars and 35 minutes - liter.

Immediately, without lifting the lid - cork. That's all, fragrant delicious chicken stew is ready. It is stored in a cool and dark place (cellar, refrigerator), like any homemade stew.
Bon appetit.

Preparing chicken...

Add salt to chicken...

Add bay leaf and spices to the chicken ...

Braised chicken...

We put the chicken stew in a jar ...

Sealing a jar of chicken stew...

We fill the jar to the top with chicken fat ...

We put a jar of chicken stew in a pan ...

We boil a jar of chicken stew ...

We seal the chicken stew ...

Chicken stew is best served with some side dish ...

Interesting Chicken Facts:
The most useful (dietary, preventive, therapeutic) in chicken meat is in the brisket (white meat).
And the most harmful and less useful is in chicken skin.
In 100 grams chicken fillet depending on the part of the carcass, it contains from 110 to 241 kcal.

homemade stew from chicken, cooked in the oven, it turns out incredibly tasty and satisfying. A jar of such stew will significantly save time for preparing lunch or dinner. This dish can be consumed both hot and cold. From the indicated amount of ingredients, I got 1 liter and 2 half-liter jars.

To prepare homemade chicken stew in the oven, we need:

chicken - whole carcass weighing 1.5-1.8 kg;

onion - 1 pc.;

peppercorns - 6 pcs.;

salt - 1 tsp (for 1 kg chicken meat);

freshly ground black pepper - optional

bay leaf - 3 pcs.

Rinse the chicken thoroughly running water. Divide the chicken into small portioned pieces. You can remove all the bones and leave only the chicken flesh (I cooked both with and without bones, it turned out equally tasty). Peel, wash, chop the onion with an immersion blender to a puree state (or pass through a meat grinder several times).

Wash the jars thoroughly, carefully check that the jars are free of cracks and bubbles. Then sterilize the jars with lids in a way convenient for you. I sterilized jars for a couple.

Put the prepared chicken parts in a deep bowl or pan, salt, add mashed onion, pepper a little if desired. Mix everything very carefully.

At the bottom of sterilized jars, put one bay leaf, 2-3 peas of black pepper. Next, lay out the chicken meat tightly, not reaching the top of the jar about 1.5-2 centimeters (first put chicken fillet pieces in the jar, and then fatter pieces).

Remove the rubber rims from the iron covers. Cover jars with sterilized lids. Sprinkle the bottom of the baking dish with salt (the salt will heat up evenly and prevent the chicken meat from burning). Then place the jars filled with chicken meat on the salt. Put the form with banks in COLD oven, set the temperature to 110 degrees. After 30-40 minutes, you need to add the temperature in the oven to 180 degrees and simmer our chicken stew for another 2-2.5 hours. After the specified time has elapsed, turn off the oven and let the stew cool for about 30-40 minutes (otherwise, the jars may burst from the temperature drop). Then very quickly insert into iron cover rubber rims and close the cans of stew with a seaming key.

Turn the jars over, wrap them in a warm blanket until they cool completely. You can store homemade chicken stew cooked in the oven for 6-8 months in cool place- in the cellar, in the pantry or in the refrigerator. In our family, it does not linger for a long time, we eat it within 2-3 weeks.

Here we have such an appetizing homemade chicken stew.

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. 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 of 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 with 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 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 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. 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 quality product. Cook with pleasure.