Cooking in jars does without their additional sterilization and makes it possible to make absolutely natural chicken (with bones) in own juice. At home, you are guaranteed to get chicken stew in the oven if you follow the recommendations set out step by step in the photo recipe. Intrigued? Then let's start.
We need products:
- chicken - 900-950 grams;
- salt to taste;
- black peppercorns.
And inventory:
- liter jar - 1 pc.;
- metal cover for conservation - 2 pcs.
How to cook chicken stew in the oven
All we need is to cut the chicken and chop it into portioned piles. I used thighs in my dish. But practice shows that whole carcass chicken, chopped into pieces, comes out much tastier. After the chicken has been washed with running water, it must be dried with a towel, rubbed well with salt and left for 15-20 minutes. AT classic recipe stews always use only 2 ingredients - chicken and salt. But according to your taste, you can add peppercorns, garlic, spices, herbs or carrots with onions. I only add peppercorns.
Then, we take a liter jar and push the pieces of chicken into it very tightly so that there are no gaps with air in the jar, and there is a distance two fingers wide to the neck of the jar.
We take out an elastic band from one metal cover and cover the jar. We put the jar itself on a tray or in a baking dish and send it to a COLD oven.
We turn it on only after the jars are put in the oven. You need to cook chicken stew in the oven for 1 hour 10 minutes at a temperature of 200 degrees.
5 minutes before readiness, when the whole house is already filled with incredible, mouth-watering aromas, boil the second metal lid. After cooking, remove the jar from the oven and replace the lid on it with a sterilized one. As soon as you can hold the jar with your hand through the towel, roll it up in the traditional way.
The convenience of the recipe lies in the fact that separate boiling and shifting of products is not required. The chicken itself is cooked exclusively in its own juice and gives a lot of gravy, which, when cooled, gels. The most delicious and completely natural homemade chicken stew in the oven, in its own juice, without sterilizing the jars is ready! The shelf life of such seaming is not more than a year in a cool place.
To be honest, my homemade chicken stew rarely survives to seam, because all homemade ones demand right there tender chicken in gravy to eat. Needless to say, it happened this time too? 🙂 Enjoy your meal!
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. AT 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 increasing the 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. Divide the stew into bowls 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 procedure at home.
Chicken stew is considered a popular semi-finished product, and if it is also made at home, from homemade chickens, there is simply no price for such a product. It is much more tender than pork stew at home, and more to the taste of all gourmets.
Making homemade poultry stew is very simple. In households where a lot of birds are usually kept, this great option meat storage. Birds usually keep a large number of, broilers or beef roosters. It is problematic to stuff them all into the freezer, and feeding them all winter is not profitable. Here is a product like chicken stew that will always help out. It can be stored for a long time, and something to cook quickly.
Homemade chicken stew - cooking secrets
The best chicken stew is obtained, of course, from homemade chickens. If you grow broilers all summer in the country, and then they need to be taken home somehow, then putting them in jars is the best option.
Homemade chicken stew - recipe
We will use for the recipe such products
- Chicken meat - five kilos
- Six hundred grams of chicken or other fat
- Table salt - five teaspoons
- six laurel leaves
- Sixteen peas of allspice and black pepper
How to cook chicken stew at home:
To cook this amount of meat, you need to take comfortable deep dishes, it is better if the walls are thick.
We wash the meat, dry it and cut it into pieces, cutting off all tubular bones. We melt the fat in the same pan, take out the melted greaves with a slotted spoon, lovers can leave them. We also lay pieces of meat there and begin to stew at the lowest temperature. The extinguishing process lasts three to four hours. At the end, we add all the spices, you can salt right away.
Banks are more convenient to use seven hundred grams or half a liter. We sterilize them, boil the lids for five minutes. We pack the hot stew in jars, cover it with lids on top and put it on sterilization, 15-20 minutes is enough .. You need to store the stew in a cool room without access to light.
Homemade chicken stew in a slow cooker
As with pork stew, in this case it is also convenient to use a kitchen assistant. We will not only spend less time, but also free it for useful or pleasant things. After all, we will not need to stand and follow the process.
We will take:
- Three kilos of chicken meat
- Half a kilo of any fat, chicken is better, it tastes softer
- Three tablespoons of regular salt, no additives
- Three laurels
- Eight peas of allspice and black pepper
We cut the chicken, wash and dry the meat, cut off the fat and cut it into pieces, put everything in the bowl at once. We turn on the extinguishing mode for two hours. After that, you can easily separate the bones. Put the pieces of meat back into the slow cooker, add spices. This time we choose the extinguishing mode depending on the origin of the chicken, for homemade it takes longer and it needs another two hours. Just an hour is enough for shopping.
Chicken stew at home in the oven
A very simple way, in terms of the fact that you don’t have to sit and watch, everything is done by the oven itself, of course my favorite way.
We will take:
- Three kilos of chicken meat
- Five leaves of laurel
- Eight peas of black pepper
- Three tea spoons regular salt
How to cook chicken stew in the oven:
Here everything is nowhere simpler - we cook the meat, that is, mine, cut off the largest bones, cut into pieces. We take some bowl, deeper, put the meat in it, salt, add pepper, mix well and leave to marinate for half an hour.
While the meat is infused, we will prepare the jars, it is not necessary to sterilize them, you can simply rinse them with soda. Lids, of course, boil. We put the meat in jars tightly and put in a cold one !!! oven. If you put it in an already warmed one, then the banks may burst.
We turn on the toggle switch 180 degrees and forget about the jars for four hours. After that, it remains only to roll them up and let them cool before putting them in the cellar.
Autoclaved chicken stew - video recipe
Stew at home is meat stewed according to a certain technology for the purpose of its long-term storage. The stew is finished product, which can be consumed without further heat treatment, although, most often we grab it like a magic wand when you need to feed a family in a matter of minutes.
At the same time, we add it to buckwheat porridge, potatoes or soup hastily. Despite the fact that almost every home has a freezer with a large volume, which allows you to save a large number of products, including fresh meat, the question is 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. Highly delicious stew 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 preparing 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 chicken stew. Chicken fillet wash and cut into pieces 5 by 5 cm. 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 for a long time 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.,
- Lard- 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. With a sharp knife cut the meat off the bones. 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.
