Cooking chicken stew. Homemade chicken stew in the oven

You can make conservation for the winter not only from vegetables: poultry and meat are also perfectly harvested in own juice- this is how chicken stew is cooked at home. By palatability she is in no way inferior to a store product, and confidence in her useful composition will be much more. How to cook such a dish correctly and what subtleties should not be forgotten so that the workpiece is stored for a long time?

How to cook chicken stew

If you have never tried this type of factory preparation, you need to understand the essence of the dish itself: stew means cut into small pieces of meat that has gone through the process of stewing or pasteurization in its own juice or sauce and has been canned. The general cooking technology at home is similar:

The chicken is cleaned, gets rid of the bones, cut into small pieces.
Seasoned with spices, mixed with vegetables / cereals.
After the bird is stewed on low heat.
At the same time, jars are prepared: washed, sterilized (with lids).
The last step is to fill the cans and seal them. After complete cooling, they are removed for storage.

Selection and preparation of products

In addition to the correct technology for creating homemade stew, which can vary from recipe to recipe, you need to be able to choose good products and carry out their initial preparation. Ideally, use the meat of domestic chickens. You can take a store bird, but you need a broiler that has not been frozen. When cutting, only large bones are taken out. A few more points:

Be sure to take thighs or drumsticks from chicken: there is fat there that will provide juiciness to home-made canned food.
The meat can be cut into any size, there are no strict conditions: even an almost pate option is not excluded - to do this, separate the pulp from the bone and chop into pieces of about 1 cm. The standard size of the pieces is 4-7 cm.
Do not use iodized salt for homemade preparations - this will reduce their shelf life.
Classical spices for such preservation are black peppercorns and bay leaf, but you can also use herbs, garlic, paprika, etc.

homemade chicken stew recipe

Options for working with poultry for cooking delicious preservation that everyone at home will like, mass: below are the recipes that make an excellent chicken stew at home for the winter. All existing methods are considered heat treatment so you are sure to find the perfect one for you. The poultry cutting technology is not considered in detail, since it is basic, but if you use a whole chicken, remember to remove large bones.

Chicken stew in jars

Time: 3 hours 20 minutes
Servings: 10 persons.
Calorie content of the dish: 2850 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty: medium.

Chicken stew at home can be cooked in a pan or in the oven immediately in jars: this way you lose the stage of moving the hot mass into the preservation container. Here it is important to take a container with a volume of 0.5 liters, sterilize it before starting work and do not open the oven during stewing, otherwise the glass will burst. Similarly, you can make stew or pork or beef.

Ingredients:

chicken - 1.5 kg;
salt - 1 tbsp. l.;
ground pepper - 2 tsp

Cooking method:

Cut the bird into large pieces without removing the small bones.
Season with spices.
Lay the meat tightly, not reaching 3-5 cm from the shoulders of the cans.
Cover with lids (remove rubber rings first), place on a baking sheet. Below is a deep pan filled with water.
Turn on the oven along with the jars.
Cook 3 hours at 130 degrees. Then let cool before taking it out.
Insert the rubber rings back, roll up the covers.

Chicken stew in the oven

Time: 4 hours
Servings: 7 persons.
Calorie content of the dish: 2580 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty: medium.

If you want to save time or are afraid to work with thin glass in the oven, you can cook the stew there first and then transfer it to prepared storage containers. Important condition: the hot mass must be laid out in freshly sterilized jars (the glass must also be hot). With insufficient juiciness of the bird, be sure to pour before stewing warm water in pots (about a glass).

Ingredients:

chicken thighs- 800 g;
chicken fillet - 1 kg;
salt - 1.5 tsp;
black peppercorns - 10 pcs.;
dry ground garlic - 1 tsp.

Cooking method:

Rub the cut pieces of poultry with salt.
After 15 min. mix with pepper and ground garlic.
Distribute among pots, tighten with foil on top.
Put in a cold oven, simmer from the moment of warming up to 120 degrees for 3.5 hours.
Arrange in sterilized jars, pour over the meat juice that has come out.
Roll up the lids, wrap with a blanket.

Autoclaved homemade chicken stew

Time: 2 hours.
Servings: 12 persons.
Calorie content of the dish: 3800 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty: medium.

To preserve food and dishes at home, it is very convenient to use an autoclave: a special chamber that resembles a pressure cooker and creates high pressure inside. Heating comes from a gas / electric stove. The advantage of this method is also working with banks: the stew is cooked immediately in them, so there is no need to redistribute the product.

Ingredients:

chicken - 2 kg;
peppercorns - 15 pcs.;
salt - 2 tbsp. l.;
ground red pepper - 1 tsp;
ground garlic - 1 tsp.

Cooking method:

Remove the skin from the bird, remove the bones, put in a saucepan. Fill with water.
Wait for the water to boil, reduce the heat and simmer for an hour to make a broth.
Chicken meat should be cut into small pieces, salt, mix with spices.
Pour peppercorns to the bottom of sterilized jars, lay the meat tightly on top.
Pour in hot broth (fill 1/3 of the volume), roll up the lids.
Pour warm (60 degrees) water into the autoclave, place the cassette with cans, close.
Put on the stove, set the pressure to 1.5 units.
When the temperature in the autoclave reaches 125 degrees, wait half an hour and turn off the stove.
Wait for the pressure to zero and you can take out the stew. You can store it even in a room, but always in a dark place.

In a slow cooker

Time: 4 hours.
Servings: 9 persons.
Calorie content of the dish: 2741 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty: medium.

A delicious version of chicken stew at home, which does not require much time and effort, is obtained using a slow cooker. Tomato paste gives the zest to the recipe, and for a spicier chicken, you can take a pinch of ground hot pepper. You can work with any part of the bird, but the most juicy dish comes out of the legs or drumsticks.

Ingredients:

chicken legs - 1.7 kg;
bay leaves - 5 pcs.;
salt - 1 tbsp. l.;
peppercorns - to taste;
tomato paste - 2 tbsp. l.

Cooking method:

Deprived of the skin and large bones, cut into 3-4 parts of the legs, place in the multicooker bowl. If you want a fatter stew, you can leave 1-2 skins.
Set the "extinguishing" mode, the timer for 3 hours.
Salt after time, throw salt, bay leaf, add tomato paste. Get ready for another hour.
Fill sterilized jars with stew, roll up the lids.

Poultry stew at home in a saucepan

Time: 3 hours 40 minutes
Servings: 9 persons.
Calorie content of the dish: 3501 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty: medium.

Of all the ways to make delicious stew at home, the most used is the option with a saucepan, thanks to which they create water bath and at the same time sterilize the preservation. Take a large pot, and small jars for stew, up to 0.5 liters. You will need to lay a soft towel on the bottom to increase the distance to the heating point, especially if the pan is thin.

Ingredients:

chicken - 1.7 kg;
onion - 250 g;
carrots - 200 g;
vegetable oil;
salt - 1 tbsp. l.;
ground pepper - to taste.

Cooking method:

In a pan with vegetable oil, fry the grated (!) Onions and carrots.
Cut the chicken, removing large bones. Together with small cut into pieces 1-2 cm in size.
Reset to frying, brown for a couple of minutes.
Tightly fill jars with a mixture of chicken with onion-carrot mass, sprinkle with pepper, salt.
Screw on the screw caps, put the jars in a pot of water (so that it completely covers them).
Cook for 3 hours at low stove power. After turning it off, cover the pan and let cool.

In a pressure cooker

Time: 2 hours 30 minutes
Servings: 10 persons.
Calorie content of the dish: 3300 kcal.
Purpose: for dinner.
Kitchen: home.
Difficulty: medium.

An equally convenient way to get excellent chicken stew at home is to work with a pressure cooker. For her, take jars up to 0.7 liters, and it is advisable to use screw caps. The containers are sterilized before filling, the lids are poured with boiling water. The main advantage of this recipe is time saving, since the stew will be ready in 2 hours, and from small pieces even after 1.5 hours.

Ingredients:

chicken breast - 2 kg;
bay leaf - 2 pcs.;
marjoram - 1 tsp;
ground pepper - 1 tsp;
salt - 1 tbsp. l.

Cooking method:

Deprived of bones (they are easily separated with a thin knife for vegetables), cut the breast into pieces the size of a matchbox, rub with salt and marjoram.
Fill the jars so that the spices (especially the bay leaf) are at the top. Keep track of the rest of the free space: 7-10 cm should remain to the throat.
Put screw caps on the jars, tighten them loosely.
Place them in a pressure cooker, add water to completely cover the blanks.
Before the pressure cooker starts heating, the valve moves to a temperature of 120 degrees. After reaching it, you need to reduce the intensity of heating.
After 2 hours, let the pressure cooker cool down on its own, tighten the lids on the stew and put it away for storage.

Chicken stew with bones

Time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 2564 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty: medium.

For a rich broth that will gel the bird, you need to leave the bones, but you will first have to work with them. If you plan to keep the stew in perfect condition for a year or more long term, be sure to cut the large tubular bones into several pieces and rinse the chicken pieces after that again. This will release the air that interferes with the storage of the product. Otherwise, the recipe for such a stew at home is almost the same as the classic one.

Ingredients:

chicken - 1.3 kg;
onion- 200 g;
seasoning for poultry - 1 tsp;
salt - 10 g;
allspice peas - 1 tbsp. l.

Cooking method:

Transfer the chicken cut into pieces into a saucepan, add the onion, pour water.
After waiting for the boil, throw in pepper, seasoning, salt.
Simmer on low heat for 2.5 hours.
Sterilize jars, fill with meat, add broth. Roll up.

From chicken with vegetables for the winter

Time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 2071 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty: medium.

Particularly enterprising housewives make sure that they and their families do not have to think long about assembling a full-fledged lunch or dinner. Their ideal chicken stew at home necessarily contains a vegetable additive, due to which it does not require any additions: take out the product, heat it up and serve it. You can close the bird for the winter with any vegetables, but tomatoes and zucchini are mainly used.

Ingredients:

chicken - 1 kg;
tomatoes - 300 g;
zucchini - 200 g;
salt - 2 tsp;
vegetable oil - 1 tsp.

Cooking method:

Fry the zucchini pieces.
Finely chop the tomatoes and chicken meat.
Salt, mix with zucchini.
Tamp this mass into jars, cover with foil.
Put on a deep baking sheet, simmer from the moment the oven heats up to 130 degrees for about 3 hours.
Allow the workpiece to cool slightly, remove and roll up.

Chicken stew with pork

Time: 4 hours 30 minutes.
Servings: 10 persons.
Calorie content of the dish: 4152 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty: medium.

The ideal chicken stew at home is obtained when working with fresh meat, but old poultry can also be used, you just have to somehow compensate for the dryness and harsh structure. For this purpose, experts advise taking pork: about 30% of the total meat, in order to give the stew juiciness. The dish itself is desirable to do in a pressure cooker, or in a slow cooker, but the basic version with a saucepan is considered below.

Ingredients:

pork - 500 g;
chicken - 1.5 kg;
salt - 2 tbsp. l.;
peppercorns - 35 pcs.;
bay leaf - 5 pcs.

Cooking method:

Cut the pork into small pieces, without depriving the skin, chop the chicken a little larger.
Start filling sterilized jars like this: a little pork on the bottom, a layer of chicken on top, bay leaf, pepper.
Transfer them to a pot of water, making sure to cover them with lids. Wait for a boil.
Simmer at minimum power for 4 hours. After adding salt, remove the bay leaf, roll up the lids.

Chicken with buckwheat

Time: 4 hours.
Servings: 5 persons.
Calorie content of the dish: 1485 kcal.
Purpose: for dinner.
Kitchen: home.
Difficulty: medium.

Canned chicken at home can be prepared as full meal, which you only need to warm up and do not have to think about what to serve with, not only with vegetables. A classic combination, familiar from Soviet preparations, is meat with buckwheat. If you add grated carrots (you can fry), you get even more delicious option.

Ingredients:

chicken - 600 g;
buckwheat - 100 g;
ground pepper - 1 tsp;
salt - 1 tsp;
carrots - 100 g.

Cooking method:

Pour well-washed buckwheat 1: 2 with water for an hour. If possible, leave it overnight.
Deprive the bird of large bones, chop into identical pieces.
Add salt, grated carrots. Pepper, mix.
Fill the jars halfway with a bird, pour buckwheat on top.
Put in a saucepan with water, cook in a water bath at a low boil for 2.5-3 hours.

Secrets of cooking chicken in your own juice for the winter

Having tried to make such preservation at home at least once, then you will work almost automatically, without fear for the result. However, to make it great, it is worth considering a few tips from professionals.

You can cook a variety of dishes on your own, and for this it is absolutely not necessary to have any special skills. If you strictly adhere to proven recipes, you can build both exotic dishes and classic Russian dishes. At home, you can even prepare canned food, and be one hundred percent sure of their quality. So it is with stew. Even if you don't have an autoclave, you can easily make one in the oven or just in a large pot on the stove. Let's clarify how chicken stew is prepared at home.

Chicken stew for the winter - recipe number 1

To prepare such a blank for the winter, you need to prepare a couple of liter cans, chicken carcass, some garlic, salt and pepper depending on your taste preferences and a couple of bay leaves.

Of course, for the preparation of stew it is best to use the meat of domestic chickens. In this case ready meal will have a particularly rich aroma and taste, and the meat will be easily separated from the bones. But if you can't get poultry, buy it in the store. The result will please you too.

Cut the chicken carcass into small pieces, salt quite abundantly and pepper a little. Cut the garlic large pieces.

Take clean and dry liter jars and put the chicken in them. Place the breast on the bottom. Sprinkle each layer with garlic. Fill the jars two-thirds full, put a bay leaf on top.

Fold ordinary foil in four to five layers. Cover the jar tightly with it, like a lid.

Put the jars in a cold oven to the lowest level. Close the oven and set the mode to 150C. After thirty-five to forty minutes, raise the temperature to one hundred and eighty degrees. The stew in the oven should stay for another hour, then remove the jars, cork and turn upside down. Wrap them up well and chill. Store in a cool place.

Chicken stew in the oven - recipe number 2

To prepare this version of the stew, you need to stock up on two kilograms of chicken fillet, eight peppercorns, four bay leaves and a couple of tablespoons of salt. You will also need a teaspoon of ground black pepper and a pinch of marjoram.

Wash half-liter glass jars and sterilize them. For this number of components, you will need four cans.
Wash the chicken fillet, dry and chop into arbitrary portions. If there is fat, you need to cut it off.

Salt the meat, add ground pepper and marjoram to it. Mix well.
Place one bay leaf and a couple of peppercorns on the bottom of each jar. Fill them with meat, not reaching the top for a couple of centimeters.

Cover each jar of food plastic wrap tighter. Make a few holes in the film. Send the jars on a baking sheet to the oven, and turn on the heat to two hundred degrees.

The meat should be cooked for two and a half to three hours. About twenty minutes before the end of the cooking process, heat a dry frying pan and melt the cut chicken fat on it. Throw away the greaves, and salt the fat and leave it on the fire of minimum power.

Take out the cans of stew one at a time. Fill each to the neck with fat and seal. Fat will help increase the shelf life of such a workpiece. Cool the stew until room temperature and put it in a dark and cool place.

Combined recipe for homemade chicken stew

To prepare such a blank for the winter, you need to use both the oven and large saucepan. Yes, you will have to tinker with such a dish, but the result will undoubtedly please you.

Prepare one chicken carcass, salt, ground black pepper, garlic, carrot, sweet bell pepper and parsley. You will also need some chicken broth.

Rub the whole chicken carcass with garlic, salt and pepper, both inside and out.
Put it on a baking sheet covered with foil, and send it to the oven, heated to 170C. Bake chicken until half cooked. At the same time, periodically turn it - it should brown evenly. Also baste the meat with the juices that stand out.

After the chicken is cooked, take it out and cut into portions. Fill them with pre-sterilized half-liter jars.

Juice released during baking, combine with saturated chicken broth and boil for fifteen to twenty minutes. Pour pieces in jars with such liquid.

Cover half-liter jars with sterilized seaming lids and place in a fairly large saucepan. Pour water on top so that about three centimeters remain to the edge of the jar. Start the sterilization process on low heat.

Sterilize for forty minutes, then roll up the jars and turn them upside down. Delicious stew for the winter is ready! Cool it down and store it.

Chicken stew at home is amazing tasty dish, quite incomparable in taste and quality with shop product. And it's not that hard to make at home. This process will require some time and effort from you.

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 most often 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 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. Very 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 of 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 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.,
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. 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.

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 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 the bones if possible, rinse the meat well with 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 sterilized jars 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 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

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 at no extra cost! 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 a hearty 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 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 stew 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, 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. Pull on top cling film or foil, poke a few 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 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 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 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 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. 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 ground pepper, mix 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.

Banks with finished product take out, 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 meat dish it turns out 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. 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 deleted. 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, 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 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 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 bay leaf, a few peas of pepper, 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.