The most delicious chicken stew in the oven. Homemade chicken stew in the oven

Home canning is a lifesaver that will allow us to make our lives easier, and it doesn’t matter whether it concerns homemade stew or homemade stew. All these products can significantly save the time we spend on cooking. It is known that it is now very difficult to buy truly tasty stew in the store, and it will be expensive. This means you need to cook it yourself.

We don't necessarily need to make large preparations. For example, I often make stew for my eldest daughter, who lives separately. I do not set out to preserve large quantities of meat. My goal is to make a product that saves time. My daughter doesn’t have the opportunity to cook a lot (such is her work schedule), and stew allows me to make any dishes very quickly. You can make soup from it, you can add it to pasta, buckwheat, and potatoes. In addition, preparing chicken stew at home using my method is very simple. Of course, it will cook for 4 hours, but our intervention will not be needed: we can easily mind our own business.

You can use pieces with bones, but it is better to cut out those bones that can be removed, just so that there is more meat in the jar. Chicken fillet can also be added, but chicken fillet alone will make the stew a little dry.

For homemade chicken stew, you can use a minimum of seasonings - only ground pepper and bay leaf. But store-bought chicken is often tasteless, so let’s add flavor to it with spices and seasonings.

Mix the pieces of meat with salt, spices and seasonings.

To enrich the taste, add onions - about half an onion per half-liter jar.

Fill sterilized jars with meat. Leave one and a half to two centimeters to the edge.

Fill the jars tightly, add boiled water to the rim (this is literally a couple of spoons). Close with sterilized lids. If the lids are screwed on like this, then screw them in slightly, but not completely.

We will cook the chicken stew in a water bath. Pour cold water into the pan and place a jar holder on the bottom.

Place the jar in the pan. The water should be approximately shoulder-deep. Cook the stew for 4 hours over low heat. To enhance the thermal effect, cover the pan with a lid.

Close the finished stew with a key (or manually), turn it over and cool. It is better to store in a cool place. It is not recommended to store homemade stew for more than a year, and better - no more than 6 months.

Homemade chicken stew is ready. It is better to warm it up before use. You can use rice, buckwheat, vegetable purees, peas, etc. as a side dish.

Undoubtedly, homemade stew is significantly superior to store-bought stew. This versatile workpiece never hurts. It is suitable for both first and second courses. That is why you should not be lazy and prepare a few jars of this yummy at home. Believe me, in winter you will say to yourself: “thank you very much.”

Stew is prepared from different meats. We suggest considering more economical options with chicken.

Chicken stew recipe

Of course, for stew, homemade chicken would be the best option. Such a bird is both tastier and more aromatic. However, if it is not possible to use poultry, store-bought poultry will do just fine. But, in this case, you will need more seasonings and spices. In addition to salt and ground black pepper, you can add to the stew to taste, for example, curry, ground red pepper, ready-made seasonings for chicken, etc.

For a 500 gram jar it will take:

500 grams of chicken
3 pcs. allspice
1/2 teaspoon peppercorns
1 teaspoon salt
1/3 teaspoon garlic powder
1 bay leaf
1/2 onion
1/2 teaspoon of any chicken seasoning.

Chicken stew recipe:

We cut the chicken, removing the bones. Cut the chicken meat into small pieces. Place in a saucepan, adding seasonings and onions.

Mix everything well and put it in a cold place for about 30 minutes. During this time, the chicken will be saturated with all the flavors. Next, keep the saucepan for 20 minutes at room temperature.

Take a sterilized half-liter jar. Place allspice and peppercorns and a bay leaf on the bottom. Next, add the chicken. Please note that the chicken should not be placed right at the neck. Leave about 1 1/2 - 2 cm from the edge.

Pour 2 tablespoons of boiling water into a jar. Close the jar with a lid (iron).

Turn on high heat and wait for the water to boil. As soon as we have waited for this moment, reduce the heat and simmer the meat for 4 - 5 hours. During this time, the water will boil away. Therefore, you should add water so that its level is always up to the hangers of the can.

After our stew is ready, you can seal it tightly. Next, turn the jar upside down and wrap it in a blanket. We are waiting for it to cool down. Store in the cold.

What to cook from homemade stew?

First of all, the stew is used to make soups. Moreover, even a child can handle this task. All we need is to boil water, put diced potatoes and noodles into it. Make a carrot and onion fry, which 5 minutes before it’s ready, add it to the pan with the soup along with homemade stew. Add salt and pepper to taste. All is ready.

As a rule, it takes about half a can of stew for a small saucepan. The second half can be used to prepare the second dish. For example, make navy pasta with stewed meat and onions, or buckwheat with homemade stew. Simple, tasty and satisfying.

Chicken stew recipe in the oven

Cooking stew in the oven is perhaps the easiest way to prepare chicken for future use.

To make this delicacy, we take chicken pieces (preferably boneless), put them in clean jars and simmer them in the oven for several hours.

Ingredients:

2 1/2 kg chicken meat
1 1/2 teaspoons ground black pepper
10 peppercorns
2 tablespoons salt
5 bay leaves.

Recipe for chicken stew in the oven:

Wash the chicken thoroughly and cut into small slices. Season with salt and ground black pepper.

Next we need clean sterilized jars. This quantity of products is designed for 2 liter or 4 half-liter jars. Place peppercorns and bay leaves at the bottom of each jar. Next, add the chicken (not all the way to the top).

Cover the neck of the jar with aluminum foil, after making several small holes in it for steam to escape.

Place the jars in a preheated oven. Gradually heat it to about 200 degrees Celsius. Simmer everything for about 3 hours.

There is another trick when preparing homemade stew, which helps extend its shelf life. For this stew we use fattier meat. We cut off all the fat. Prepare the stew as described above. 20 minutes before the end of cooking, melt the fat in a saucepan, add salt and discard the cracklings. Pour the melted fat into jars with the finished stew.

We roll up the cooked stew with metal lids, turn it over and wait for it to cool.

Recipe for chicken stew in a saucepan

Ingredients:

2 kg chicken meat (boneless)
10 – 20 pcs. peppercorns
1 teaspoon ground black pepper
6 bay leaves
3 – 4 teaspoons salt.

Chicken stew recipe:

This quantity of products is designed for approximately 3 liter jars. We take jars of the required volume, wash them and sterilize them.

Wash the chicken and cut into pieces. Season with salt and ground black pepper. Mix well. Leave for 30 minutes.

Place peppercorns and bay leaves at the bottom of each jar. Place chicken pieces on top. Cover each jar with a piece of aluminum foil.

Cover the bottom of a large pan with a towel. We put our jars on it. Pour water up to the shoulders. Cover the pan with a lid. Bring the water to a boil over high heat, reduce the heat and simmer for 4 hours.

As it boils, add water to keep the level constant.

After our stew is cooked, we screw it with iron lids. We turn it over, put it on the lids, wrap it in a blanket and wait for it to cool completely.

Recipe for homemade stew in an autoclave

Ingredients:

1 chicken carcass
1 cup chicken broth
2 bay leaves
5 black peppercorns
Salt to taste.

Recipe for stew in an autoclave:

Wash the chicken and cut into cubes. Peppercorns and bay leaves are placed at the bottom of sterilized jars. Next, the chicken is compacted. Fill everything with broth and add some salt. Close the jars tightly with lids. Place in an autoclave. Pour in the required amount of water. Close the lid. Set the pressure to 1 1/2 atmospheres. And we put everything on gas. We wait until the temperature reaches 125 degrees and turn off the gas. Let our stew cool completely. And only after this you can release the air and carefully open the lid of the device.

Recipe for chicken stew in a slow cooker

There is nothing easier than cooking stew in a slow cooker. This device greatly helps make our lives easier.

Ingredients:

1 large chicken carcass
Peppercorns, bay leaf, salt - to taste.

Recipe for stew in a slow cooker:

First of all, we start processing the chicken. We remove the skin and bones with it. Cut the chicken meat into slices. Place in the multicooker bowl. Pour about 1/2 cup of boiled water there. Set the “Extinguishing” mode for 4 hours. About 30 minutes before the end of the cooking time, open the lid of our miracle device and add spices.

Place the hot cooked chicken stew into jars. We twist it. Ready!

Recipe for stewed chicken in a pressure cooker

Ingredients:

1 small chicken carcass
300 ml water
25 grams of salt
6 peas each of black and allspice
2 bay leaves.

Recipe for chicken stew in a pressure cooker:

Cut the chicken flesh into cubes and put it in a pressure cooker. Add all other ingredients and close the lid. Place on the stove and wait for it to boil. Then reduce the temperature and simmer for 2 hours.

Place the stew into sterile jars. Please note that this must be done while the product is still hot. Cover the jars with lids and sterilize in a saucepan for about 40 minutes. Screw on the lids.

Recipe for chicken stew in a pressure cooker

Ingredients:

1 kg chicken meat
5 pieces. peppercorns
15 grams salt
1 bay leaf
10 ml vegetable oil.

Recipe for stew in a multicooker-pressure cooker:

Place the chicken pieces in the bowl of the device along with the spices. Add vegetable oil and a small amount of water. Close the lid and cook for 1 1/2 hours. Place in clean jars and sterilize in a saucepan in water for about 40 minutes.

Chicken gizzard stew recipe

Offal is also suitable for making stew. However, it is worth remembering that, in this case, you should increase the cooking time.

Ingredients:

1 kg chicken gizzards
150 grams of lard
4 peas each of allspice and black pepper
20 grams of salt
2 bay leaves.

Chicken gizzard stew recipe:

The stomachs should be thoroughly washed and cut. Place the offal into the pan. Diced lard and seasonings also go there. Leave everything for 1 hour. Next, put into jars and place in a large saucepan. Add cold water up to the hangers of the jars. Boil and cook over low heat for 4 hours. We seal it hermetically.

Some secrets for making chicken stew at home

To make our stew more flavorful, you should add ingredients such as onions and garlic. For 1 chicken carcass, take 3 small onions and 5 cloves of garlic. You can put any spices.

Rub the chicken pieces thoroughly with spices. Place in the refrigerator for half an hour.

Place a bay leaf and peppercorns on the bottom of each jar. Next, add the chicken, onion and garlic, alternating layers. We prepare in any convenient way described above. Seal tightly and send to a cool place. Everything is very simple.

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Meat dishes are the true favorites of every non-vegetarian family, and therefore they are often present on tables, and not only on holidays. You can prepare such snacks immediately before serving, or you can prepare them in advance for the winter, an example of this is chicken stew in the oven. Cooking a chicken treat is as easy as shelling pears, but what’s most important is that the homemade version of your favorite dish is many times tastier, healthier and cheaper than the store-bought version.

Homemade chicken stew recipe

Ingredients

— 2 kg + -
- taste + -
— 1 tbsp. (without slide) + -
- taste + -

How to make homemade chicken stew

To cook chicken stew, you need a minimum of ingredients. We will use regular chicken fillet and familiar spices for the meat dish.

From an inexpensive set of products we will prepare an incredibly tender, juicy, soft and very tasty stew that your whole family will eat for dear souls.

Marinate chicken meat for stew

We thoroughly wash the chicken meat in clean water, be sure to dry it with a paper towel, and then cut the chicken flesh into arbitrary (not very large, but not very small) pieces.
Place the chopped meat parts into a deep bowl and sprinkle them with salt and peppercorns. You can add other (favorite) spices, but this is not necessary.
Mix the meat with your hands with the added spices so that the whole chicken is covered with aromatic herbs.
Cover the plate with the meat contents and put it in the refrigerator for half an hour.

Preparing jars for rolling homemade stew

While the meat is marinating, we will prepare containers for preparing the future chicken stew: sterilize the jars in any way convenient for you, then put 2-3 black peppercorns and several bay leaves on the bottom of the container (to give the meat a piquant aroma).

Cooking the meat, placed in jars, in the oven

When the chicken meat is marinated, transfer it to prepared jars for twisting. Pack the meat well so that there is as little free space as possible in the jars.
Place containers with aromatic meat contents in a cold (not preheated) oven.

As soon as the jars of homemade stew made from fresh chicken are in the oven, turn on the gas and bring the oven to the standard temperature - 180 degrees.
In such conditions, it takes 4 hours to cook chicken stew at home.
After the specified time, we take the jars out of the oven and roll them up with iron lids (they should also be scalded with boiling water first).
We turn the rolled up jars upside down and be sure to wrap them in a warm blanket until they cool completely.

From the specified amount of ingredients you will get, no more or less, 3 cans of 1.5 liters each.

After all the culinary manipulations (if you performed them correctly), homemade chicken stew will be stored for quite a long time. The best place for storage is a cool, dry place.

The optimal and safe shelf life for health is 1.5 years, less often it happens that the period, without loss of taste and nutritional properties, reaches 5 years. But if the product starts to become moldy, don’t hesitate to throw it in the trash.

What spices are suitable for chicken stew?

Herbs and spices are an integral part of a meat dish, and our delicious chicken preparation is no exception. To make the taste and aroma of meat treats more pronounced, full and piquant, you need to add aromatic herbs.

But how to choose them correctly so as not to interrupt the main taste, but, on the contrary, to emphasize it advantageously? Now we will answer this question in detail.

In fact, the choice of seasonings for chicken is huge. There are many types of spices that are ideal for creating a chicken dish, but a special place among them is occupied by such spices and herbs as:

Garlic;
Rosemary;
Black and red pepper;
Curry;
Turmeric;
Thyme;
Marjoram;
Oregano and many others.

If you combine these spices correctly and in small quantities, they will have the best effect on the taste of chicken meat.

For stew, it is advisable to take chicken drumstick, thigh or ham. The meat should be together with bones and skin - this will allow you to cook chicken stew not only aromatic and tasty, but also more tender and juicy, due to the fat and gelling properties contained in these parts of the chicken.

Please note this nuance: small bones do not need to be removed from the meat - they will become absolutely soft after heat treatment, but large tubular ones will have to be cut, since the air contained in them can significantly reduce the lifespan of the product.

It is advisable to use fresh chicken meat or, in extreme cases, chilled, but in no case frozen, otherwise the finished dish will turn out dry.

If you initially plan to prepare a lot of homemade stew, then you need to use non-iodized salt for its preparation.
You need to cook chicken stew at home either in enamel or glass containers.

What can you make from chicken stew?

A dish like homemade chicken stew can easily be a meal in its own right. But, if you wish, you can make different types of first courses, baked goods, and also all kinds of snacks based on it:

Pilaf;
Pies;
Gravy;
Potatoes, buckwheat, pea porridge, barley with chicken stew;
Mushrooms;
Borsch;
Bigus;
Navy pasta and many other delicious dishes.

Winter is just around the corner, so you should hurry up with your winter preparations. If cellars and pantries are overflowing with canned vegetables, then it’s time to think about meat twists.

We told you a recipe for making chicken stew at home and shared practical tips that will undoubtedly help any housewife in practice. So stock up on a hearty snack so that the whole family can enjoy the incomparable aroma and taste of their favorite dish in winter.

Bon appetit!

You can make preserves for the winter not only from vegetables: poultry and meat are also perfectly prepared in their own juice - this is how you prepare chicken stew at home. In terms of taste, it will be in no way inferior to a store-bought product, and you will be much more confident in its beneficial composition. How to prepare such a dish correctly and what subtleties should not be forgotten so that the preparation can be stored for a long time?

How to cook chicken stew

If you have never tried a factory-made preparation of this type, you need to understand the essence of the dish itself: stewed meat means meat cut into small pieces that has been stewed or pasteurized in its own juice or sauce and has been preserved. The general cooking technology at home is similar:

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

Product selection and preparation

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 domestic chicken meat. You can buy store-bought poultry, but you need a broiler that has not been frozen. When cutting, only large bones are removed. A few more points:

Be sure to take thighs or drumsticks from the chicken: they contain fat that will provide juiciness to home-canned food.
The meat can be cut into any size, there are no strict conditions: even an almost pate version is not excluded - to do this, separate the flesh 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.
Classic spices for such preservation are black peppercorns and bay leaves, but you can also use herbs, garlic, paprika, etc.

Homemade chicken stew recipe

There are plenty of options for working with poultry to prepare delicious preserves that everyone at home will enjoy: below are recipes that make excellent chicken stew at home for the winter. All existing heat treatment methods are considered, so you are sure to find the ideal one for yourself. The technology for cutting poultry is not discussed in detail since it is basic, but if you are using a whole chicken, remember to remove large bones.

Chicken stew in jars

Time: 3 hours 20 minutes
Number of servings: 10 persons.
Calorie content of the dish: 2850 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty: medium.

Stewed chicken at home can be prepared in a frying pan or in the oven directly in jars: this way you avoid the step of moving the hot mass into a container for preservation. Here it is important to take a 0.5 liter container, sterilize it before starting work and do not open the oven during stewing, otherwise the glass will burst. Similarly, you can make stewed 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.
Pack the meat tightly, not reaching 3-5 cm from the hangers of the cans.
Cover with lids (remove rubber rings first) and place on a baking sheet. Below is a deep baking tray filled with water.
Turn on the oven with the jars.
Cook for 3 hours at 130 degrees. Then let cool before removing.
Insert the rubber rings back and roll up the lids.

Chicken stew in the oven

Time: 4 hours
Number of servings: 7 persons.
Calorie content of the dish: 2580 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty: medium.

If you want to save time or are afraid to work with thin glass in the oven, you can make the stew there first, and then transfer it to prepared storage containers. An important condition: the hot mass must be placed in freshly sterilized jars (the glass must also be hot). If the bird is not juicy enough, be sure to pour warm water into the pots (about a glass) before stewing.

Ingredients:

chicken thighs – 800 g;
chicken fillet – 1 kg;
salt – 1.5 tsp;
black peppercorns – 10 pcs.;
ground dry 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 and cover with foil on top.
Place in a cold oven, simmer from preheating to 120 degrees for 3.5 hours.
Place in sterilized jars and pour in the released meat juice.
Roll up the lids and wrap them in a blanket.

Homemade chicken stew in an autoclave

Time: 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 3800 kcal.
Purpose: for lunch.
Kitchen: homemade.
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 that it works with jars: 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:

Skin the bird, remove the bones, and place in a saucepan. Fill with water.
Let the water boil, reduce the heat and simmer for an hour to create a broth.
Chicken meat should be cut into small pieces, salted, and mixed with spices.
Pour peppercorns into the bottom of sterilized jars and place the meat tightly on top.
Pour hot broth (fill 1/3 of the volume), roll up the lids.
Pour warm (60 degrees) water into the autoclave, place the cassette with jars, and close.
Place 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 until the pressure drops to zero and you can remove the stew. You can even store it in the room, but always in a dark place.

In a slow cooker

Time: 4 hours.
Number of servings: 9 persons.
Calorie content of the dish: 2741 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty: medium.

A delicious version of chicken stew at home, which does not require much time and effort, is obtained by using a multicooker. Tomato paste gives the recipe a zest, and for a more piquant chicken you can use a pinch of ground hot pepper. You can work with any part of the bird, but the juiciest dish comes from 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:

Place the legs, stripped of skin and large bones, cut into 3-4 pieces into a multicooker bowl. If you want a thicker stew, you can leave 1-2 skins.
Set the “quenching” mode, the timer for 3 hours.
After time, add salt, add salt, bay leaf, and tomato paste. Cook for another hour.
Fill sterilized jars with stew and roll up the lids.

Stewed poultry at home in a saucepan

Time: 3 hours 40 minutes
Number of servings: 9 persons.
Calorie content of the dish: 3501 kcal.
Purpose: for lunch.
Kitchen: homemade.
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 a water bath and at the same time sterilize the preservation. Take a large saucepan, and small jars for stewing, up to 0.5 liters. You will need to place 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:

Fry grated (!) onions and carrots in a frying pan with vegetable oil.
Cut the chicken, removing large bones. Along with the small ones, cut into pieces 1-2 cm in size.
Place in frying pan and brown for a couple of minutes.
Fill the jar tightly with a mixture of chicken and onion-carrot mixture, sprinkle with pepper and add salt.
Screw on the screw caps and place the jars in a saucepan with water (so that it completely covers them).
Cook for 3 hours on low heat. After turning it off, cover the pan and let cool.

In a pressure cooker

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

An equally convenient way to make excellent chicken stew at home is to use a pressure cooker. For it, take jars with a volume of up to 0.7 liters, and it is advisable to use screw lids. Containers are sterilized before filling, and the lids are doused with boiling water. The main advantage of this recipe is that it saves time, since the stew will be ready in 2 hours, and from small pieces even in 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:

Cut the boneless breast (they are easily separated with a thin paring knife) 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. Monitor the remaining free space: there should be 7-10 cm left to the throat.
Place screw caps on the jars and tighten loosely.
Place them in a pressure cooker, add water to completely cover the preparations.
Before the pressure cooker starts heating, the valve moves to a temperature of 120 degrees. After achieving this, you need to reduce the heating intensity.
After 2 hours, let the pressure cooker cool on its own, tighten the lids on the stew and put it away for storage.

Stewed chicken with bones

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

For a rich broth that will gel the bird, you need to leave the bones, but you will have to work with them first. If you plan to keep the stew in perfect condition for a year or longer, be sure to cut the large tubular bones into several pieces and rinse the chicken pieces again after that. This will release air that interferes with the storage of the product. Otherwise, the recipe for such a stew at home is almost no different from the classic one.

Ingredients:

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

Cooking method:

Place the chicken cut into pieces into a saucepan, add onion, and add water.
After waiting for it to boil, add pepper, seasoning, and salt.
Simmer over low heat for 2.5 hours.
Sterilize jars, fill with meat, add broth. Roll up.

Chicken with vegetables for the winter

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

Particularly enterprising housewives make sure that they and their family do not have to think long about putting together a complete 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. 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.
Add salt and mix with zucchini.
Compact this mixture into jars and cover with foil.
Place 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.

Stewed chicken with pork

Time: 4 hours 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 4152 kcal.
Purpose: for lunch.
Kitchen: homemade.
Difficulty: medium.

The ideal chicken stew at home is obtained by working with fresh meat, but old poultry can also be used, you just have to do something to compensate for the dryness and harsh structure. For this purpose, experts advise using pork: about 30% of the total meat volume to give the stew juiciness. It is advisable to make the dish itself in a pressure cooker or in a slow cooker, but below we consider the basic option with a saucepan.

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 removing the skin, chop the chicken a little larger.
Start filling sterilized jars like this: a little pork at the bottom, a layer of chicken on top, bay leaf, pepper.
Place them in a saucepan with water, making sure to cover them with lids. Wait until it boils.
Simmer at minimum power for 4 hours. Then add salt, remove the bay leaf, and roll up the lids.

Chicken with buckwheat

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

Canned chicken at home can be prepared as a complete dish, which you only need to heat up and you don’t have to think about what to serve with, not just vegetables. A classic combination, familiar from Soviet preparations, is meat with buckwheat. If you add grated carrots (you can fry them), you get an 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.
Remove large bones from the bird and chop into equal pieces.
Add salt and grated carrots. Pepper and mix.
Fill the jars halfway with poultry and sprinkle buckwheat on top.
Place in a saucepan with water, cook in a water bath at low boil for 2.5-3 hours.

Secrets of cooking chicken in its own juice for the winter

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

If you have purchased a lot of homemade chicken or your relatives brought it to you as a gift from the village, I recommend preparing several jars of homemade chicken stew for the winter. In our family, stew is often a kind of lifesaver when you need to quickly prepare something for dinner. It can be heated and added to pasta, served as a side dish for potatoes, and even taken with you outdoors. Today, store-bought stew is not a quality product; it is better not to buy it. Store-bought stew often contains a lot of fat and bones, but little meat.
Chicken stew at home is easy to prepare and prepare for the winter, but you will have to wait a little time (about 3 hours). We can preserve chicken stew in half-liter jars; this container is perfect for preparing dinner or lunch for 3-4 people.

Taste Info Poultry main courses / Other preparations

Ingredients

domestic broiler chicken 2 pcs.;
salt about 4 tbsp;
bay leaf – 4 pcs.;
prunes optional;
a handful of peppers and grain mustard.

Preparation time: 30 minutes. Cooking time: 3-3.5 hours.

How to cook homemade chicken stew for the winter

This time I have two small carcasses of homemade broiler chicken. If you use regular poultry, it will take a little longer to cook. Broiler chicken breeds are distinguished by their rapid heat treatment.

Previously, I prepared homemade chicken stew; it takes longer to stew until soft, but it also turns out very tasty.

Cut the chicken into small pieces with bones. Place the bone body with neck in a small clean container and fill with water (1 liter). Put the chicken body to cook on the fire, we will then need a small amount of broth.

Add salt to the chicken. How to determine the amount of salt for chicken stew? You can use salt according to your taste. I add salt (2 tsp) per liter jar of meat. To determine how much salt to add, fill the jars with the prepared chicken and then pour it back into the pan. Only now that you know how many cans there will be, throw in the salt and stir the meat in the pan.

There is no need to pre-sterilize the stew jars; just wash them well with soda. Place a bay leaf, a handful of allspice and black pepper in the bottom of the jars. You can also add a teaspoon of mustard grains (to taste).

Use chili pepper for stew if desired. Please note that with chili pepper the meat will become spicier, which not everyone likes. You can get by with allspice.

To add a piquant taste to the finished stew, you can add one prune to the jar.
Fill jars with chicken, leaving some space at the top of the jar. Cover the jars with foil and place in a cold oven. Turn on the oven at 200 degrees. After you notice that boiling has begun in the jars, reduce the temperature to 160 degrees. Cook the stew for 2 hours.

During this time, the broth was cooked from your chicken body and boiled down a little. Do not add water when cooking the broth, just cook it over moderate heat. Open the oven and remove the stew. If the liquid in your jars has evaporated, add boiling broth from the pan. Place the chicken stew back in the oven for another 30 minutes, cook the simple homemade chicken stew for another hour, adding broth if necessary.

Dip the lids into a bowl of boiling water, and then immediately roll up the jars with the finished stew. Once cooled, store homemade chicken stew in a cool pantry.