The best stew is homemade stew. When you harvest meat yourself, you know exactly the composition of the product, do not use harmful dyes and preservatives. Therefore, we want to tell you how to make stew yourself from pork, beef and chicken.
Homemade stew
This versatile product is suitable for preparing a variety of dishes. Meat goes well with potatoes, pasta, cereals and vegetables. You can read the recipe below:
- Take 500 grams of pork (a shoulder blade is perfect for this purpose) and cut the meat into large pieces. Trim off any excess fat.
- Sprinkle the meat with salt and pepper, then toss.
- Wash the glass jar thoroughly, dry it and heat it in the microwave for several minutes.
- Place a bay leaf on the bottom of the prepared dish, and place the pieces of pork tightly on it.
- Cover the jar with a sterilized lid and then place it in a cold oven.
- Turn on the oven and set the temperature to 250 degrees.
- As soon as the meat begins to boil, reduce the heat to 150 degrees and leave the jar in the oven for another three hours.
- While the stew is cooking, cut into small pieces 300 grams of white fat. After that, transfer it to a suitable dish and melt it.
- When the specified time has passed, remove the stew from the oven and wipe the surface of the dishes with a napkin.
- Pour pork fat into the meat and roll up the lid.
Stew in glass jars should be stored in a dark and cool place. When you need the finished product, remove the lid, remove the fat and use the meat for its intended purpose.
Chicken stew in the oven
If you want to please your family with a delicious homemade dish, but there is sorely not enough time for cooking, then this wonderful product will come to your aid. How is the most delicious chicken fillet stew prepared? Read the recipe here:
- Wash and sterilize four half-liter glass jars.
- Process two kilograms of chicken fillet, and then cut the meat into small pieces.
- Salt the chicken, season with ground pepper and marjoram. Stir.
- Put one bay leaf and two peas of allspice on the bottom of each jar.
- After that, fill the dishes with fillet pieces and cover the holes with cling film. Using a knife, make small holes in the "lids".
- Place the jars in the oven on a baking sheet, and then turn on the heat. Bring the temperature in the oven to 200 degrees and simmer the meat for three hours.
- Melt it in a pan and pour it into the jars of stew after the meat is completely cooked.
Close the jars with pre-boiled metal lids, and then cool them to room temperature. Put the stew in storage in the place provided for it.
Stew in a slow cooker
- Prepare two kilograms of meat - wash it, dry it and cut it into small pieces.
- After that, put the beef in the multicooker bowl, salt it, sprinkle with spices.
- Set the "Extinguishing" mode - at least six hours.
- Rinse half-liter jars with soda, scald them with boiling water and dry.
- Turn on the multicooker in the “Steaming” mode and bring the contents of the bowl to a boil.
- Arrange the meat in jars and fill it with the juice released during cooking. Close cans with lids.
If you want the stew to be stored longer, then the jars and lids should be sterilized in boiling water for at least half an hour.
Pork stew
What should a good housewife do with a lot of meat (bought, for example, at a decent discount)? We offer you to use a wonderful recipe. Pork stew is prepared simply, but it turns out very tasty.
- Cut a kilogram of meat into cubes two centimeters in size.
- Sprinkle it with salt, ground pepper and mix with finely chopped onion.
- Add two tablespoons of table or balsamic vinegar to the pork, as well as a couple of whole bay leaves.
- Stir the meat and cover the dish in which it is located with cling film.
- Leave the pork to marinate in the refrigerator for six hours.
- When the right time has passed, transfer the meat to a baking dish, level it, pour vegetable oil (about one and a half cups) and place it on a baking sheet.
- Cut off a small piece of baking paper, wrinkle it up and cover the pork. After that, cover the form with a lid or food foil.
- Preheat the oven to 130 degrees and put the meat in it.
- After 45 minutes, remove the paper and place a few garlic cloves, cut in half, into the mold. Next, the form must be closed again and put in the oven for another two and a half hours.
- Divide the finished meat into fibers, remove the bay leaf and garlic from it.
The dish can be served with any side dish. If you want to prepare the stew for the future, then it should be laid out in jars. To do this, the dishes need to be sterilized - hold for half an hour on a wire rack over a pot of boiling water. Pork stew is laid out in jars and immediately closed with clean lids.
Belarusian stew
According to this recipe, you can cook pork, beef and even poultry. The meat is very tasty and juicy, and therefore it can be used for cooking first and second courses. And Belarusian stew is prepared as follows:
- Cut the onion into half rings and salt it to release the juice.
- Cut 500 grams of pork and 500 grams of beef into pieces.
- Sprinkle the meat with salt and pepper, combine them with chopped mushrooms and onions.
- At the bottom of clean half-liter jars, put a few bay leaves and a few peas of allspice.
- Fill the bowl three-quarters full with meat, and then pour 200 ml of water into it. Next add the rest of the meat.
- Cover the jars with foil, put them on a baking sheet and put them in a preheated oven for two hours.
- When the specified time has passed, add boiled water and put the stew back in the oven.
- Boil nylon lids.
After ten minutes, close the jars and turn them upside down - excess liquid should drain out of them. Belarusian stew is completely ready for use, and you can immediately serve it to the table.
The best chicken stew in a pressure cooker
This recipe will help you quickly prepare chicken fillet for future use. The finished product can be used as an independent dish or cooked from it soups, cereals and pasta in a naval way.
- Chicken breasts (one and a half kilograms) cut into pieces, salt, pepper and mix with bay leaf.
- Transfer the meat to a pressure cooker and add water to it.
- Close the pot tightly with a lid and put it on the fire.
- When you hear a characteristic whistle, turn down the heat and cook the meat for two hours.
- After the specified time has elapsed, you need to carefully release the steam and open the lid.
- Arrange meat with broth in sterilized jars and cover with pre-boiled lids.
- Place a towel in the bottom of a large saucepan, then pour water into it and place on the stove.
- Place the jars of stew in the pan and sterilize them for 40 minutes.
Roll up the jars and wait until they cool down. After that, place them in the place where you usually store canned food.
Riyette
This French dish is a stew that can be used as a pâté or main course. The best French stew is very easy to prepare:
- Cut 400 grams of pork ribs into pieces, put them in a saucepan and add spices (five cloves and ten peppercorns). To make it easier for yourself, put the spices in a linen bag and tie them with a thread. So you can easily remove them at the end of cooking.
- Cut a kilogram of pulp into small pieces and place over the ribs.
- Add six teaspoons of salt to the pot.
- Cut out a circle of parchment large enough to cover all the meat. Crumple the paper, put it on the saucepan and close the entire structure with a lid.
- Turn on a small fire and simmer the meat for four hours. It is not necessary to stir the contents of the pan, but make sure that there is enough liquid in it at all times.
- When the time is up, remove the spices from the pot, remove the ribs, cut off the meat from them and put it back.
- Stir the pâté, bring it to a boil again, and then place it in sterilized jars and cover with lids.
When the stew cools, a film of fat forms on its surface. It will help to keep the product for a long time. If your meat is not fat enough, then use goose lard to seal. Put the pate in the refrigerator and wait a couple of weeks until it ripens.
This recipe is probably well known and loved by the generation of our grandmothers:
- Cut beef, pork or chicken into pieces, mix with salt and spices.
- Sterilize the jars and then fill them with meat.
- Make a broth out of the bones and fill the future stew with them.
- Pour water into a deep pan, put jars on it and light the fire.
Cook the meat for two to three hours (the time should be counted from the moment of boiling), and then cover it with lids and cool. The stew can be consumed immediately or stored.
Chicken stew at home for the winter: in a saucepan, in a glass jar, in the oven, etc. Recipes for every housewife
Homemade stew is a very convenient and popular preparation that 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 ready-made chicken seasoning).
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
Cut the chicken carcass into small pieces,
Remove bones if possible
Rinse the meat well under running water.
Put in a saucepan, sprinkle with salt, spices, seasonings.
To enrich the taste, add chopped onions 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 boiled water into each jar, 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 in warm water to cover the jars 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 a cool place.
Storage
Coming home from work or after lectures, you can quickly make a delicious dinner out of it. For example, to cook such a quick soup:
boil water in a saucepan, put some washed cereals (of 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 is a delicious lunch ready, and at no extra cost!
And if there is absolutely no time and effort, then just spread the stew on bread, put a few slices of fresh cucumber, a couple of parsley sprigs. Get a hearty and fragrant sandwich. In a word, there would be stew, but how to eat it - you yourself will figure it out.
Enjoy your meal!
Chicken stew in the oven in a glass jar
The main thing is to follow the cooking technology correctly, and you will succeed.
When there is practically no time to prepare a homemade dinner, chicken stew cooked in a 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 can not be removed. 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.
The usual shelf life of homemade meat preparations is about a year, but with the right cooking technology, canned food can remain fit for up to 5 years.
Rinse the chicken meat, cut into small pieces, cut off 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 curry mixture 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 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 a 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 salt the resulting liquid fat. 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 key, 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 prepared in this way is tender and juicy.
It can even be used for dietary nutrition, unless, of course, you eat fat, which in this case plays the role of a natural preservative. After opening the jar, simply remove it, and you can cook a variety of dishes with the addition of chicken stew.
Enjoy your meal!
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 a home-made chicken or a rooster from a village or a dacha, 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 in the future. 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 in 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 stand for 30 minutes.
In the meantime, put a bay leaf on the bottom of the jars (if the jars are half a 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 over shoulders, cover the pan with a lid, bring to a boil and simmer over low heat for 4 hours.
Add water periodically.
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!
Enjoy your meal!
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 chicken carcass
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.
Enjoy your meal!
Chicken stew at home in a slow cooker
Many hostesses appreciated the convenience of cooking various dishes in miracle pots. And home-made chicken stew in a slow cooker is distinguished by a particularly 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 younger 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, 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 chicken stew 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 such a complicated 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 - of 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 chicken 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 the finished dish will come 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.
Water may not be poured.
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 that you don’t have to buy this hearty and tasty preparation.
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.
- Reviews and comments
Recipe for homemade chicken stew 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.
Stew at home is meat stewed according to a certain technology for the purpose of its long-term storage. Stewed meat is a ready-made product that can be consumed without further heat treatment, although, more often than not, we grab it like a magic wand when we need to feed a family in a matter of minutes.
At the same time, add it to buckwheat porridge, potatoes or soup in a hurry. Despite the fact that almost every home has a freezer with a large volume, which allows you to save a large amount of food, including fresh meat, the question of how to cook homemade stew does not lose its relevance. Especially stew recipes are of interest to those who keep a subsidiary farm.
You can cook stew at home from any meat that you have available. Very tasty stew is obtained from pork, rabbit, beef, lamb. You can also cook stew from poultry, for example, from chickens, ducks, geese. Goat stew, muskrats and nutria are least in demand, because even after a long soaking they still have a characteristic and specific smell.
If you think that cook stew at home difficult, you are wrong. The process of cooking stew is quite long, but not laborious, because most of the time it is simply boiled, all you need is to watch it from time to time. You can simplify the preparation of stew for the winter using an autoclave, pressure cooker or slow cooker. Do not be upset if you do not have these household appliances, because even without them you can cook no less tasty stew from any type of meat.
Homemade stew. Best Recipes
As an example of this - homemade chicken stew which is cooked in the oven.
Homemade chicken stew - recipe
Ingredients:
- - 2 kg.,
- Bay leaf,
- Black peppercorns,
- Salt - 1 tbsp. spoon without a slide.
From this amount of chicken fillet, you will get three and a half liter jars of chicken stew. Wash the chicken fillet and cut into pieces 5 by 5 cm in size. Salt it, add black peppercorns. You can add other seasonings that you like. Mix the meat with your hands, cover the bowl with a lid and refrigerate to marinate it. In the meantime, you can do the sterilization of the jars.
Thoroughly sterilize them in a convenient way for you. At the bottom of each jar, put 2 bay leaves and 4-5 black peppercorns. Fill the jars with chicken fillet and crush it with your hands, the less space there is between pieces of meat, the better. Place jars in a cold oven.
Heat it to a temperature of 180C and hold the jars in it for about 4 hours. After this time, take them out and cork with scalded metal lids. Turn the jars upside down and wrap until cool. homemade stew recipe, which we examined, like other blanks, is best stored in a cold and dry room.
Homemade pork stew - recipe
Ingredients:
- - 3 kg.,
- Salo - 200 gr.,
- Bay leaf,
- Peppercorns (black and allspice),
- Water - 1 glass,
- Salt to taste
Homemade pork stew prepared according to this recipe, it turns out to taste no worse than the factory one, known to us since childhood. Pieces of meat during long-term heat treatment are soft and juicy. Try it and see for yourself. Before cooking homemade pork stew, the meat should be washed under running water.
Remove the skin from pork fat. Cut the pork pulp and lard into pieces no larger than 5 by 5 cm. Combine the meat with lard and mix. Add salt, bay leaf and pepper, then transfer to a saucepan. Pour in water. Put the pot with the meat to simmer over low heat for 3-4 hours.
Sterilize jars and metal lids a few minutes before being ready. After that, spread the stew on the banks and roll up. The stew must be held upside down under a warm blanket until it cools.
And this home beef stew prepared using a pressure cooker.
Beef stew in a pressure cooker - recipe
Ingredients:
- - 4 kg.,
- Pork fat - 500 gr.,
- Black peppercorns - 30 gr.,
- Salt - 2 tbsp. spoons,
- Bay leaf - a few leaves.
Cooking homemade stew from beef according to this recipe, it provides for the addition of lard, since beef is quite lean meat. Cut the beef into such pieces as for barbecues. Cut the salo into cubes measuring 1 by 1 cm. Transfer to one large bowl. Add salt and stir.
At the bottom of clean jars, put a few black peppercorns and a couple of bay leaves. Next, arrange the meat in jars, tamping it tightly with your hands. The meat should be up to the shoulders of the cans. Close jars tightly with metal lids. Place them on the bottom of the pressure cooker and pour water up to the shoulders of the jars.
Close the pressure cooker and cook the stew for at least 2 hours. Then remove the pressure cooker from the stove and let it cool down. Never open a hot pressure cooker, as the pressure drop can cause the jars to burst. After it has cooled, open the lid and remove the jars. There is no need to turn and wrap them. With all the rules, such a stew can be stored for years in a cold room.
Rabbit stew - recipe
Ingredients:
- Carcass - 1 pc.,
- Salo - 200-300 gr.,
- Black peppercorns,
- Bay leaf,
- Salt - 1 tbsp. a spoon.
Before as make stew at home Wash the gutted rabbit carcass with water. Cut the meat off the bones with a sharp knife. Cut the resulting meat into small pieces. Finely chop the fat. Put the meat and fat in a bowl, salt and refrigerate for 1 hour. During this time, the meat will release the juice and you can cook it further.
Put the pieces of rabbit meat with bacon in a preheated pan and fry until golden brown, but not cooked. Sterilize jars. Put the fried meat in them in half, put a bay leaf and a few peas of black pepper. Then put the meat back in. Banks must be completely filled with meat.
Wrap the neck of the jars tightly with two layers of foil and put in the oven. At an oven temperature of 180 C, it is necessary to cook the stew for at least 4 hours. After that, take out the jars, remove the foil from them and roll them up with metal lids. The finished stew should be turned over and wrapped.
And now we will see directly how to make homemade duck stew.
Any stew always winds up about the past, about student years. Tasty and fragrant meat, cold or heated, is a good appetizer or addition to the main course, you can also use it to cook a delicious roast.
Shop stew, in our time, has become significantly different from what it used to be. Now it is becoming more and more difficult to find meat in it, often there is a lot of fat, liquid and unknown components in the stew.
Cooking stew at home is not at all difficult. It will take a minimum of your efforts, the oven will do everything. You can use different meat for this dish: chicken, pork, beef, duck, goose, or rabbit. Let the meat not be cheap, but if you calculate the yield of the resulting stew, and then compare it with the store, you will see that it comes out cheaper than in the store, and besides, it is much tastier, and you are sure that your stew contains all natural ingredients.
Cooking homemade duck stew, you can add your favorite spices, and also use fragrant vegetables such as sweet and hot peppers, garlic and celery, carrots and onions when preparing it.
Today let's cook stew from domestic duck, so you can make stew from any bird.
You will need about 4 hours to make such a stew.
Two cans of 0.5 and 0.7 liters of stew will come out of one bird.
Ingredients:
- fresh - 1 pc.
- carrot - 1 pc.
- onion - 1 pc.
- sea salt - 2 tsp
- sugar - 1 tsp
- laurel leaf - 2 pcs.
- clove buds - 4 pcs.
- allspice peas - 4 pcs.
- cinnamon stick,
- cardamom - 1 pc.
- juniper berries - 4 pcs.
Homemade duck stew - recipe
Rinse the bird carcass with water, dry it.
Now you need to cut the bird into small pieces along with the bones, large bones can be removed. Then boil the broth or soup from the seeds. Do not trim the fat - it will serve as a natural preservative for meat.
Pick up small jars for stew, so that one jar of stew just takes one jar of stew to cook one dish later.
Peel and wash the onions and carrots, cut into medium pieces, put half of the vegetables on the bottom of the jars.
Divide all the spices in half among two jars, leaving some of the spices to put them on top.
Add spices to jars, always use the spices you prefer, or try and experiment and add spices that are new to you, you can first learn this or that new spice. In addition to flavor, spices have beneficial properties.
Put the chopped meat tightly in jars to the top, put the rest of the vegetables on top or on the sides.
Pour 1 tsp into each jar. sea salt, and 0.5 tsp. Sahara. Cover with metal lids, if they are with rubber bands, remove them. Put the jars in a cold oven on a baking sheet, turn it on 150 degrees. Cook the duck for 3 hours (young bird), or 4 hours (old bird).
Ready homemade duck stew Remove from the oven, insert an elastic band and roll up or screw on the lids.
Turn the jars over, cover them, leave them to cool completely. Store this stew in a cool place.
Homemade stew is very tasty, and it is stored for a long time. It can be prepared from any meat - beef, pork, lamb, chicken, etc. It is very convenient when the stew is at hand if there is not enough time to cook ordinary meat. Stew is stored for a long time. According to this recipe, the stew of their meat can be cooked at home.
The product consumption is calculated for 3 glass jars of 700 ml.
Ingredients
- meat (fillet) - 2 kg;
- Bay leaf;
- black pepper (peas);
- marjoram (dried);
- salt (to taste).
Cooking method
Meat cut into pieces. It doesn't matter if it's beef, pork, lamb or chicken - cook everything according to one recipe. The only thing you need to cook stew from meat is fillet, but from chicken or duck you can cook stew from pieces with bones.
Add chopped meat to taste, season with marjoram and mix well. How to guess with salt, so as not to oversalt, or not oversalt? For one kilogram of meat fillet, you can take one tablespoon of salt.
It is preferable to cook stew with fresh rather than frozen meat. It will be more juicy. Also the taste and aroma is much better.
Sterilize jars. At the bottom of each jar put some black peas and 1 or 2 bay leaves. Now lay the pieces of meat (very tightly). Instead of lids, wrap the necks of the jars with foil, in the center of which there should be a small hole.
The oven must be cold. Put jars of meat on a baking sheet and preheat the oven to 200 degrees. Do not put jars in a hot oven - they will burst.
The cooking time of the stew is from 2.5 to 3 hours.
After removing the jars from the oven and roll up with sterile lids.
To extend the shelf life of homemade stew, pour melted fat on top of it, and then roll up the lids.
Beef meat is very lean and its fat is not very tasty, so you can pour pork fat on top of the stew.
Pork stew is very fatty and does not need to be poured with fat.
Chicken stew, pour it with fat.
Homemade stew must be stored in a dark and cool place - in the basement or cellar. If everything is done correctly during the cooking process, the stew can be stored for more than one year.
note
Homemade pork stew can be cooked a little differently. In sterile jars (0.5 liters), put tightly dry pieces of meat to the top. Garlic and onions cannot be added - the storage time is reduced. Melt the fat and pour over the meat. Roll up the banks. Such a blank will help you quickly prepare any dish when you go camping or to the country.
Useful advice
It's no secret that supermarket stew is something incomprehensible. It is also unknown what is present instead of meat. No need to be lazy and spare your time for cooking homemade stew. After all, the taste of homemade stew cannot be compared with anything, and there is not much time to spend - only from 8 to 10 hours.
Special costs and fixtures are also not required - jars with a capacity of 0.5 and 0.7 liters, lids, foil and an oven. Of course, and desire in the first place!
