Home canning is a lifesaver that will allow us to make our lives easier, and it doesn’t matter whether it concerns jam, pickled cucumbers 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.
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.
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.
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Secrets of delicious stew
Stewed chicken at home for the winter is a great option. For softness and pleasant taste, consider a few tips:
- To ensure that the taste of the stew does not suffer, choose to buy chilled meat rather than frozen.
- When using bone-in pulp, it is not necessary to remove the small bones. They will soften during the cooking process. It is recommended to cut tubular bones to allow air to escape from them.
- For canned food, it is better to use regular table salt rather than iodized salt. It will preserve the product longer.
- When preparing products, it is recommended to use glass or enamel dishes. Never use plastic ones.
- According to the rules, the workpiece is stored for no longer than 12 months. Despite this, if you cook and store it according to all instructions, it will be suitable for consumption for 5 years.
From the proposed options it is clear that making stew at home will be very simple. This requires few ingredients that almost everyone has on hand. If you follow the cooking technology, you will get a tasty and healthy dish that will appeal to all family members. Video:
Stewed chicken in the oven in a glass jar
The easiest way to prepare chicken stew is in the oven. The products are immediately placed in glass jars in which they will be stored. During the cooking process, you will not need to constantly monitor the jars; just set the timer for the specified time. At the same time, the meat tastes excellent. The chicken is cooked in its own juice; it contains nothing but meat and spices.
- chicken meat (fillet from breasts and thighs) – 2.5 kg;
- salt – 2 tbsp. l.;
- bay leaf – 5 pcs.;
- black peppercorns – 10 pcs.;
- ground black pepper – 1.5 tsp. or to taste.
Prepare jars in advance. Cut the fillet into pieces, trim off excess fat, salt and pepper the meat. You can add other spices to your taste. For example, curry or nutmeg. Mix everything well so that the spices are evenly distributed.
Place a bay leaf and a few peppercorns into jars. Fill the jars with prepared chicken meat. The product level should be approximately 4 cm below the neck. There is no need to add water, the meat will cook in its own juices.
Make lids from foil, make a couple of holes in the lid so that steam can escape freely. Place jars on a rack in a cold oven. Place a baking tray under the grill and pour water on it.
Turn on the oven, setting the temperature regulator to 120 degrees. Simmer the chicken for 3 hours. After cooking is complete, roll up the jars.
Advice! To increase the shelf life of canned food, you need to do the following: collect the fat from the chicken, melt it in a thick-walled pan. Discard the cracklings and add salt to the fat. Before rolling up the jars, pour a few tablespoons of melted fat into them and immediately roll up.
Stewed chicken in an autoclave
Unsurpassed, aromatic chicken stew, which can be stored for many years, can be prepared at home if you have an autoclave on the farm. You will need the following ingredients for this:
- Chicken – 2 kg
- Broth – 2 tbsp. (see preparation in recipe)
- Salt – 4 tbsp.
- Laurel leaves – 4 pcs.
- Peppercorns – 10 pcs.
- Dry spices – 1 tsp.
Spices
- Wash the carcasses, gut and dry.
- Boil fatty broth from bones and skin.
- Cut the pulp into pieces, mix with salt and dry spices.
- Prepare sterilized jars and clean lids.
- Place laurel leaves and allspice peas at the bottom of glass containers. Then fill the jars to the top with meat, compacting each layer well. Pour the broth into the container so that the liquid covers the contents of the jars by a third. Seal the workpieces.
- Place the jars with the semi-finished product in an autoclave (the lids should be pressed tightly to the jars), pump up the pressure to 1.5 atmospheres. After this, transfer the device to the fire. When the cooking temperature reaches 125 degrees, turn off the flame. The dish is completely ready when the pressure drops to zero. All that remains is to remove the blockage from the device and move it to a cool place.
Stewed chicken in the oven
Ingredients:
- chicken meat (thighs, legs, etc.) – 2 kg,
- black pepper – 8 peas,
- bay leaf – 4 pieces,
- salt – 2 tablespoons,
- ground black pepper – 1 teaspoon,
- marjoram – 1 pinch.
Preparation:
- Wash 4 0.5 liter glass jars thoroughly and sterilize them.
- While the jars are being sterilized, wash the chicken meat, dry it and cut it into small pieces. If there is fat, cut it off.
- Salt the meat. Add ground black pepper and marjoram. Mix.
- Place chicken meat at the bottom of each jar, add black peppercorns and bay leaves on top. We cover each jar with foil, do not forget to make several holes in it for the unhindered escape of steam.
- Place the jars on a baking sheet and put them in the oven. We turn the temperature regulator to 200 degrees and turn on the oven.
Attention: if you put the jars in an already preheated oven, they may burst! Simmer the meat for 2.5-3 hours.
- 20 minutes before cooking, cut the chicken fat cut off during the meat cutting process into small pieces and melt it in a frying pan. We take out the cracklings, salt the melted fat and leave it on the fire.
- We take out the jars of stewed meat one by one and remove the bay leaf.
- We seal the jars with boiled metal lids. We wait for them to cool to room temperature. Place in a dark and cool place.
Homemade chicken stew - recipe
We will use the following products for the recipe:
- Chicken meat - five kilos
- Six hundred grams of chicken or other fat
- Table salt - five teaspoons
- Six laurel leaves
- Sixteen peas each of allspice and black pepper
How to cook chicken stew at home:
- To cook such a quantity of meat, you need to take a comfortable deep dish, it is better if the walls are thick.
- We wash the meat, dry it and cut it into pieces, cutting off all the tubular bones. We render the fat in the same pan, remove the melted cracklings with a slotted spoon, fans can leave them. We put pieces of meat there and start simmering at the lowest temperature. The stewing process lasts three to four hours. At the end we add all the spices; you can add salt right away.
- It is more convenient to use seven hundred gram or half liter jars. We sterilize them, boil the lids for five minutes. We pack the hot stew into jars, cover the top with lids and set for sterilization, 15-20 minutes is enough. The stew should be stored in a cool room without access to light.
How to prepare chicken stew in the oven
Chicken stew in the oven is tender pieces of meat in a jelly filling, which is easier to prepare if you use this recipe.
- Chicken – 2 kg
- Laurel leaves – 2 pcs.
- Peppercorns – 10 pcs.
- Ground pepper – 1 tsp.
- Salt – 1 tbsp. l.
Attention! You can prepare this stew from a whole chicken, legs, thighs, pieces of fillet or brisket.
Stew for the winter
- Pre-wash the meat, trim off fat and films. To make the dish dietary, remove the skin from the chicken. Cut the product into equal pieces, mix with salt and pepper.
- Place spices in sterile dry jars. Add meat slices to the containers, not reaching the top of the container by 1.5-2 cm. Cover the jars with lids and place in a cold oven.
Attention! If the lids have rubber bands inside, they must be removed so that the rubber does not start to melt when exposed to high temperatures.
- Set the temperature for preparing the treat in the oven to 190 degrees. As soon as the contents of the jars boil, adjust the temperature to 130 degrees.
- After 90 minutes, remove the stew from the oven. Cover the glass containers with lids, cool under a blanket and store in the refrigerator. This way, the broth will harden, and the end result will be meat pieces in jelly.
How to cook chicken stew in a slow cooker
This delicious meat delicacy is easy and convenient to prepare in a slow cooker. It is important to choose not store-bought chicken for such preparation, but a home-made, farm-made product, which is much healthier and tastier. The result is a tender, aromatic, spicy dish that is perfect as a spread on sandwiches, as an independent treat, as an ingredient in stews, soups or porridges.
Laurel leaves
Products:
- Chicken – 4 kg
- Bay leaves, allspice and black peppercorns - 6 pcs.
- Salt - to taste.
The cooking procedure is as follows:
- Wash the chicken, cut into large pieces along with bones and skin.
- Place the meat slices in the multicooker bowl. Select the cooking mode – “Stewing”, cooking time – 3 hours.
Attention! You don’t need to add anything (water, spices) to the device’s bowl; the juice that comes out of the chicken is enough.
- After the time has passed, remove the chicken pieces from the multicooker and separate them from bones and cartilage. Leave the skin on.
- Return the chicken to the appliance bowl, add spices and salt to taste. Mix the resulting mass. Cook the delicacy for another 60 minutes in the “Stew” mode
- At this time, wash and pasteurize the jars and disinfect the lids.
- Place the stew into a clean container and pour in the broth formed during cooking.
- Close the containers with lids, cool, wrap them in something warm, and store in the refrigerator for up to 6 months.
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:
- Do not roll home-canned meat together with a bay leaf: if this condition is not met, the preparation will acquire a bitter taste over time.
- If you like a spicy taste, you can use fresh garlic, but add it 20-25 minutes in advance. until the end of the work and take it out before twisting: because of this, the preservation can also taste bitter.
- For a gentler cooling, wrap the jars in a blanket after removing them from the stove.
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.
Cooking 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.
Chicken stew in the oven
It’s easy to make the preparation at home in the oven. This will require a minimum of ingredients and a few hours of free time.
We prepare the components:
- chicken fillet: 4 kg;
- black pepper: 16 peas;
- salt: 4 tablespoons;
- marjoram: 2 pinches;
- bay leaf: 8 pieces;
- ground black pepper: 2 teaspoons.
The cooking method is very simple.
- We wash and sterilize 8 half-liter glass jars.
- During sterilization, prepare the fillet: wash it, cut it into small pieces, salt, add spices (marjoram and black pepper). Be sure to mix everything.
- After sterilization, put bay leaves (2 pieces each), 4 peppercorns into glass containers and fill them with chicken pieces. After this, each vessel must be carefully covered with cling film. We cut small holes in it to allow steam to escape. Place the jars of fillet on a baking sheet and put it in the oven. Only after this do we turn the temperature regulator by 200 degrees. Simmer the dish for at least 2.5 hours.
Please note that nothing should be heated in advance. If you put glass in a hot oven, it may break.
- After the set period has expired, remove the jars from the oven one at a time. Each needs to be filled with melted chicken fat. This simple method will extend the shelf life of the product.
- We roll up the containers with metal lids - the dish is ready. We must put the workpieces in a dark place, it should be cool.
