Cooking homemade chicken stew. Chicken stew at home for the winter

Chicken stew is considered a popular semi-finished product, and if it is also made at home, from homemade chickens, there is simply no price for such a product. It is much more tender than pork stew at home, and more to the taste of all gourmets.

Making homemade poultry stew is very simple. In households where a lot of poultry is usually kept, this is an excellent meat storage option. Usually the birds keep a large number, broilers or meat cockerels. It is problematic to stuff them all into the freezer, and feeding them all winter is not profitable. Here is a product like chicken stew that will always help out. It can be stored for a long time, and something to cook quickly.

Homemade chicken stew - cooking secrets

The best chicken stew is obtained, of course, from homemade chickens. If you grow broilers all summer in the country, and then they need to be taken home somehow, then putting them in jars is the best option.

From ordinary domestic chickens or cockerels, the process of preparing stew is delayed, their meat is still tougher.

If you do not keep any poultry, but you want to make semi-finished products from it, then buy fresh chickens that have not been frozen, at least chilled, but pay attention that they do not freeze. Otherwise, your stew will be tasteless, dryish.

With prolonged cooking, small chicken bones become soft and are not noticeable when eating. But tubular bones are better to remove.

For better storage of stew, as well as cooking pork, you need to use melted fat. If the stew is made from broilers, then take their subcutaneous fat and melt it.

There are several ways to cook chicken stew, if you choose to do it on the stove in a saucepan, then choose the right dishes. The pan must be enameled (with a holistic coating) or stainless steel. In no case do not choose aluminum utensils, otherwise the product will have a taste of metal. Refractory glass containers may be used.

About seasonings. When preparing stew, they do not need to be particularly carried away. After all, you are preparing a semi-finished product, from which you will later prepare soups, the second. No need to overload the stew with strong flavors. Salt use the most common, cooking.

Homemade chicken stew - recipe

We will use for the recipe such products

• Chicken meat - five kilos
• Six hundred grams of chicken or other fat
• Table salt - five teaspoons
• six laurel leaves
• Sixteen peas of allspice and black pepper

How to cook chicken stew at home:

To cook this amount of meat, you need to take comfortable deep dishes, it is better if the walls are thick.

We wash the meat, dry it and cut it into pieces, cutting off all tubular bones. We melt the fat in the same pan, take out the melted greaves with a slotted spoon, lovers can leave them. We also lay pieces of meat there and begin to stew at the lowest temperature. The extinguishing process lasts three to four hours. At the end, we add all the spices, you can salt right away.

Banks are more convenient to use seven hundred grams or half a liter. We sterilize them, boil the lids for five minutes. We pack the hot stew in jars, cover it with lids on top and put it on sterilization, 15-20 minutes is enough .. You need to store the stew in a cool room without access to light.

Homemade chicken stew in a slow cooker

As with pork stew, in this case it is also convenient to use a kitchen assistant. We will not only spend less time, but also free it for useful or pleasant things. After all, we will not need to stand and follow the process.

We will take:

• Three kilos of chicken meat
• Half a kilo of any fat, chicken is better, it tastes softer
• Three tablespoons of regular salt, no additives
• Three laurels
• Eight peas of allspice and black pepper

We cut the chicken, wash and dry the meat, cut off the fat and cut it into pieces, put everything in the bowl at once. We turn on the extinguishing mode for two hours. After that, you can easily separate the bones. Put the pieces of meat back into the slow cooker, add spices. This time we choose the extinguishing mode depending on the origin of the chicken, for homemade it takes longer and it needs another two hours. Just an hour is enough for shopping.

Chicken stew at home in the oven

A very simple way, in terms of the fact that you don’t have to sit and watch, everything is done by the oven itself, of course my favorite way.

We will take:

• Three kilos of chicken meat
• Five leaves of laurel
• Eight peas of black pepper
• Three level teaspoons of plain salt

How to cook chicken stew in the oven:

Here everything is nowhere simpler - we cook the meat, that is, mine, cut off the largest bones, cut into pieces. We take some bowl, deeper, put the meat in it, salt, add pepper, mix well and leave to marinate for half an hour.

While the meat is infused, we will prepare the jars, it is not necessary to sterilize them, you can simply rinse them with soda. Lids, of course, boil. We put the meat in jars tightly and put in a cold one !!! oven. If you put it in an already warmed one, then the banks may burst.

We turn on the toggle switch 180 degrees and forget about the jars for four hours. After that, it remains only to roll them up and let them cool before putting them in the cellar.

Autoclaved chicken stew - video recipe

Meat and fat

Description

Homemade chicken stew- easy to prepare, quite cheap, while many times justifying itself for future use. By preparing it in late autumn, you can save the meat for the whole winter. The most delicious stew is obtained from the meat of homemade chicken.

We will tell you how to cook homemade chicken stew in very little time, and, moreover, get an excellent result right in the jars, without shifting or subjecting additional heat treatment. Many existing recipes for making homemade chicken stew have been modified with the advent of the era of mechanization in our kitchens: now it is cooked in a slow cooker, and in a pressure cooker, and in an autoclave, and in a saucepan, and in an oven. It all depends on the capabilities of a particular hostess and skills.

In fact, making homemade chicken stew is easiest to do in the oven right in the jars - this is facilitated by many factors, ranging from a large number of servings cooked in one go, ending with the delicate taste of meat cooked in its own juice. The uniform distribution of juice and fat in each of the cans makes homemade stew equally tasty, and the long-term uniform heating of the dishes from all sides makes it as safe as possible, despite the complete absence of preservatives.

Even the youngest housewife can easily and quickly cook a delicious chicken stew with her own hands at home if she uses the proposed cooking recipe with detailed explanations of the cooking process and adopts recommendations. Colorful step-by-step photos will help you prepare an amazing homemade stew from tender chicken meat, after eating which you lick not only your fingers, but also the jar.

Ingredients

Steps

Delicious homemade chicken stew can be prepared from meat from any part of the chicken carcass, but it is better if only fillet from the thighs, as well as chicken skin, go into the preparation. The most flavorful is stew made from homemade chicken meat, but meat purchased in grocery stores is also quite suitable. The main and very important condition for obtaining high-quality preparations for the winter is that the meat must be fresh, not subjected to deep freezing, that is, chilled.



Carefully and as close as possible to the bones, cut the chicken meat and remove all the bones, and then cut into pieces that will be conveniently placed on a spoon. Cartilage can be left - in the process of subsequent long-term stewing, they will completely soften, so they will practically not be felt when consumed. Keep in mind that during cooking, the pieces of meat will shrink slightly in size, as with normal cooking. Meat for homemade chicken stew should look like in the photo. The resulting meat preparation is transferred to a deep clean bowl, and then, generously salted and sprinkled with black pepper, mix thoroughly. The prepared meat should be allowed to brew a little with spices and salt, so we cover the container with cling film and put it in the refrigerator for three hours.



During this time, prepare jars and lids. The optimal size for harvesting will be half-liter jars - this amount of meat is quite enough for cooking in one small family. Rinse the jars well in warm water with the addition of baking soda, rinse in cold running water, and then sterilize. Dishes can be prepared in any way: steamed, for five minutes each, in the microwave at maximum power for ten minutes, filling the jar with boiling water by a third, or heated in the oven for twenty minutes, including the time they cool to room temperature. Lids for jars also need preliminary preparation: they must be washed with baking soda, rinsed well in running water, and then boiled for two to three minutes. Be sure to remove the sealing rubber rings from the covers, if any, by design, before laying in boiling water, and then do not forget to put them back in their original place. In prepared jars, you need to put one pre-washed and dried bay leaf and five or six peas of black pepper, also washed and dried before laying.



Put the meat in prepared jars. You need to impose it under the very top of the neck of the jar, because the meat will sag during stewing, and the jars will be incomplete. When laying chicken skin, alternate with lean meat - this way the meat will turn out juicier, and all servings of canned food will have the same taste. There is no need to add water to the jars - it will be released in sufficient quantities, together with fat, by the meat itself.



Each jar of chicken meat and spices must be covered with a metal foil for baking, folded in four additions. This will make it possible to maintain a constant temperature in the jar, protect the top layer from burning and prevent steam from splashing out with particles of fat.



We heat the oven to 200 degrees Celsius, and then put a baking sheet into it with improvised jars covered with lids. At the bottom of the baking sheet, be sure to pour water at room temperature. We constantly peep, without opening the oven, at the behavior of the meat in the jars, and when it starts to boil well in them, we will reduce the heating temperature of the unit to 120 degrees Celsius. Now we leave the chicken stew to languish for five hours.



After the time has elapsed, turn off the heating of the oven and, having opened the door, let the jars cool down to such a state that they can be taken with hands in mittens. Be extremely careful, keep in mind that the foil slides off the cans and the contents can burn, as well as the condensate on its inner surface. Take out the jars one at a time, put them on a table covered with a soft towel, and roll up the prepared lids. After rolling, always check the jars for leaks by rolling each one on a clean, dry table, laying it on its side. Turn the passed control jar upside down and wrap it well with a wadded blanket or a woolen blanket in several additions. Leave the jars and meat in them to cool completely for about a day.



Turn completely cooled jars to their normal position and take them to a room with good ventilation, limited access to light and a constant temperature - a pantry or basement. Home-made chicken stew can be stored for six to nine months, provided that its capping is intact. You can use such a stew as an independent dish in combination with a simple side dish, and for making light soups, significantly reducing their cooking time.



Bon appetit!

Homemade chicken stew cooked in the oven is incredibly tasty and satisfying. A jar of such stew will significantly save time for preparing lunch or dinner. This dish can be consumed both hot and cold. From the indicated amount of ingredients, I got 1 liter and 2 half-liter jars.

To prepare homemade chicken stew in the oven, we need:

chicken - a whole carcass weighing 1.5-1.8 kg;

onion - 1 pc.;

peppercorns - 6 pcs.;

salt - 1 tsp (per 1 kg of chicken meat);

freshly ground black pepper - optional

bay leaf - 3 pcs.

Rinse the chicken thoroughly under running water. Divide the chicken into small portions. You can remove all the bones and leave only the chicken flesh (I cooked both with and without bones, it turned out equally delicious). Peel, wash, chop the onion with an immersion blender to a puree state (or pass through a meat grinder several times).

Wash the jars thoroughly, carefully check that the jars are free of cracks and bubbles. Then sterilize the jars with lids in a way convenient for you. I sterilized jars for a couple.

Put the prepared chicken parts in a deep bowl or pan, salt, add mashed onion, pepper a little if desired. Mix everything very carefully.

At the bottom of sterilized jars, put one bay leaf, 2-3 peas of black pepper. Next, lay out the chicken meat tightly, not reaching the top of the jar about 1.5-2 centimeters (first put chicken fillet pieces in the jar, and then fatter pieces).

Remove the rubber rims from the iron covers. Cover jars with sterilized lids. Sprinkle the bottom of the baking dish with salt (the salt will heat up evenly and prevent the chicken meat from burning). Then place the jars filled with chicken meat on the salt. Put the form with jars in a COLD oven, set the temperature to 110 degrees. After 30-40 minutes, you need to add the temperature in the oven to 180 degrees and simmer our chicken stew for another 2-2.5 hours. After the specified time has elapsed, turn off the oven and let the stew cool for about 30-40 minutes (otherwise, the jars may burst from the temperature drop). Then, very quickly, insert the rubber rims into the iron lid and close the cans of stew with a seaming key.

Turn the jars over, wrap them in a warm blanket until they cool completely. You can store homemade chicken stew cooked in the oven for 6-8 months in a cool place - in the cellar, in the pantry or in the refrigerator. In our family, it does not linger for a long time, we eat it within 2-3 weeks.

Here we have such an appetizing homemade chicken stew.

The best stew is homemade stew. When you harvest meat yourself, you know exactly the composition of the product, do not use harmful dyes and preservatives. Therefore, we want to tell you how to make stew yourself from pork, beef and chicken.

Homemade stew

This versatile product is suitable for preparing a variety of dishes. Meat goes well with potatoes, pasta, cereals and vegetables. You can read the recipe below:

• Take 500 grams of pork (a shoulder blade is perfect for this purpose) and cut the meat into large pieces. Trim off any excess fat.
• Sprinkle the meat with salt and pepper, then toss.
• Wash the glass jar thoroughly, dry it and heat it in the microwave for several minutes.
• Place a bay leaf on the bottom of the prepared dish, and place the pieces of pork tightly on it.
• Cover the jar with a sterilized lid and then place it in a cold oven.
• Turn on the oven and set the temperature to 250 degrees.
• As soon as the meat begins to boil, reduce the heat to 150 degrees and leave the jar in the oven for another three hours.
• While the stew is cooking, cut into small pieces 300 grams of white fat. After that, transfer it to a suitable dish and melt it.
• When the specified time has passed, remove the stew from the oven and wipe the surface of the dishes with a napkin.
• Pour pork fat into the meat and roll up the lid.

Stew in glass jars should be stored in a dark and cool place. When you need the finished product, remove the lid, remove the fat and use the meat for its intended purpose.

Chicken stew in the oven

If you want to please your family with a delicious homemade dish, but there is sorely not enough time for cooking, then this wonderful product will come to your aid. How is the most delicious chicken fillet stew prepared? Read the recipe here:

• Wash and sterilize four half-liter glass jars.
• Process two kilograms of chicken fillet, and then cut the meat into small pieces.
• Salt the chicken, season with ground pepper and marjoram. Stir.
• Put one bay leaf and two peas of allspice on the bottom of each jar.
• After that, fill the dishes with fillet pieces and cover the holes with cling film. Using a knife, make small holes in the "lids".
• Place the jars in the oven on a baking sheet, and then turn on the heat. Bring the temperature in the oven to 200 degrees and simmer the meat for three hours.
• Melt it in a pan and pour it into the jars of stew after the meat is completely cooked.

Close the jars with pre-boiled metal lids, and then cool them to room temperature. Put the stew in storage in the place provided for it.

Stew in a slow cooker

• Prepare two kilograms of meat - wash it, dry it and cut it into small pieces.
• After that, put the beef in the multicooker bowl, salt it, sprinkle with spices.
• Set the "Extinguishing" mode - at least six hours.
• Rinse half-liter jars with soda, scald them with boiling water and dry.
• Turn on the multicooker in the “Steaming” mode and bring the contents of the bowl to a boil.
• Arrange the meat in jars and fill it with the juice released during cooking. Close cans with lids.

If you want the stew to be stored longer, then the jars and lids should be sterilized in boiling water for at least half an hour.

Pork stew

What should a good housewife do with a lot of meat (bought, for example, at a decent discount)? We offer you to use a wonderful recipe. Pork stew is prepared simply, but it turns out very tasty.

• Cut a kilogram of meat into cubes two centimeters in size.
• Sprinkle it with salt, ground pepper and mix with finely chopped onion.
• Add two tablespoons of table or balsamic vinegar to the pork, as well as a couple of whole bay leaves.
• Stir the meat and cover the dish in which it is located with cling film.
• Leave the pork to marinate in the refrigerator for six hours.
• When the right time has passed, transfer the meat to a baking dish, level it, pour vegetable oil (about one and a half cups) and place it on a baking sheet.
• Cut off a small piece of baking paper, wrinkle it up and cover the pork. After that, cover the form with a lid or food foil.
• Preheat the oven to 130 degrees and put the meat in it.
• After 45 minutes, remove the paper and place a few garlic cloves, cut in half, into the mold. Next, the form must be closed again and put in the oven for another two and a half hours.
• Divide the finished meat into fibers, remove the bay leaf and garlic from it.

The dish can be served with any side dish. If you want to prepare the stew for the future, then it should be laid out in jars. To do this, the dishes need to be sterilized - hold for half an hour on a wire rack over a pot of boiling water. Pork stew is laid out in jars and immediately closed with clean lids.

Belarusian stew

According to this recipe, you can cook pork, beef and even poultry. The meat is very tasty and juicy, and therefore it can be used for cooking first and second courses. And Belarusian stew is prepared as follows:

• Cut the onion into half rings and salt it to release the juice.
• Cut 500 grams of pork and 500 grams of beef into pieces.
• Sprinkle the meat with salt and pepper, combine them with chopped mushrooms and onions.
• At the bottom of clean half-liter jars, put a few bay leaves and a few peas of allspice.
• Fill the bowl three-quarters full with meat, and then pour 200 ml of water into it. Next add the rest of the meat.
• Cover the jars with foil, put them on a baking sheet and put them in a preheated oven for two hours.
• When the specified time has passed, add boiled water and put the stew back in the oven.
• Boil nylon lids.

After ten minutes, close the jars and turn them upside down - excess liquid should drain out of them. Belarusian stew is completely ready for use, and you can immediately serve it to the table.

The best chicken stew in a pressure cooker

This recipe will help you quickly prepare chicken fillet for future use. The finished product can be used as an independent dish or cooked from it soups, cereals and pasta in a naval way.

• Chicken breasts (one and a half kilograms) cut into pieces, salt, pepper and mix with bay leaf.
• Transfer the meat to a pressure cooker and add water to it.
• Close the pot tightly with a lid and put it on the fire.
• When you hear a characteristic whistle, turn down the heat and cook the meat for two hours.
• After the specified time has elapsed, you need to carefully release the steam and open the lid.
• Arrange meat with broth in sterilized jars and cover with pre-boiled lids.
• Place a towel in the bottom of a large saucepan, then pour water into it and place on the stove.
• Place the jars of stew in the pan and sterilize them for 40 minutes.

Roll up the jars and wait until they cool down. After that, place them in the place where you usually store canned food.

Riyette

This French dish is a stew that can be used as a pâté or main course. The best French stew is very easy to prepare:

• Cut 400 grams of pork ribs into pieces, put them in a saucepan and add spices (five cloves and ten peppercorns). To make it easier for yourself, put the spices in a linen bag and tie them with a thread. So you can easily remove them at the end of cooking.
• Cut a kilogram of pulp into small pieces and place over the ribs.
• Add six teaspoons of salt to the pot.
• Cut out a circle of parchment large enough to cover all the meat. Crumple the paper, put it on the saucepan and close the entire structure with a lid.
• Turn on a small fire and simmer the meat for four hours. It is not necessary to stir the contents of the pan, but make sure that there is enough liquid in it at all times.
• When the time is up, remove the spices from the pot, remove the ribs, cut off the meat from them and put it back.
• Stir the pâté, bring it to a boil again, and then place it in sterilized jars and cover with lids.

When the stew cools, a film of fat forms on its surface. It will help to keep the product for a long time. If your meat is not fat enough, then use goose lard to seal. Put the pate in the refrigerator and wait a couple of weeks until it ripens.

This recipe is probably well known and loved by the generation of our grandmothers:

• Cut beef, pork or chicken into pieces, mix with salt and spices.
• Sterilize the jars and then fill them with meat.
• Make a broth out of the bones and fill the future stew with them.
• Pour water into a deep pan, put jars on it and light the fire.

Cook the meat for two to three hours (the time should be counted from the moment of boiling), and then cover it with lids and cool. The stew can be consumed immediately or stored.

Undoubtedly, homemade stew largely wins in comparison with the store. This versatile piece never hurts. It is suitable for both first and second courses. That is why you should not be too lazy and prepare several 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 offer to consider more economical options with chicken.

chicken stew recipe

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

For a 500 gram jar you will need:

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

Chicken Stew Recipe:

We cut the chicken, removing the bones. Chicken meat cut into small pieces. Put in a saucepan, add seasonings and onions.

We mix everything well and send it to a cold place for about 30 minutes. During this time, the chicken will be saturated with all the flavors. Next, hold the saucepan for 20 minutes at room temperature.

We take a sterilized half-liter jar. At the bottom lay allspice and peppercorns, and bay leaf. Next, put in the chicken. Please note that the chicken should not be laid under the very neck. Leave approximately 1 1/2 - 2 cm from the edge.

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

We turn on a strong fire and wait for the water to boil. As soon as we waited for this moment, reduce the heat and boil 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 on the shoulders of the jar.

After our stew is ready, you can tightly cork it. Next, turn the jar upside down and wrap it with a blanket. Waiting for cooling. We keep cold.

What to cook from homemade stew?

First of all, stew is used for making soups. Moreover, even a child can cope with this matter. All we need is to boil water, dip the diced potatoes and vermicelli into it. Make a carrot-onion fry, which, 5 minutes before being ready, send it to the pot with soup along with homemade stew. Add salt and pepper to taste. Everything is ready.

As a rule, a small saucepan takes about half a can of stew. The second half can be used to prepare a second course. For example, make naval pasta with stew and onions, or buckwheat with homemade stew. Simple, tasty and satisfying.

Recipe for chicken stew in the oven

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

To make this delicacy, we take chicken pieces (preferably without bones), arrange them in clean jars and stew 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 well and cut into small pieces. Season with salt and ground black pepper.

Next, we need clean sterilized jars. This number of products is designed for 2 liter or 4 half-liter jars. At the bottom of each jar we put peppercorns and a bay leaf. Next, lay the chicken (not to the very top).

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

We put the jars in an unheated oven. Gradually heat it up to about 200 degrees Celsius. We simmer everything for about 3 hours.

There is another trick when preparing homemade stew, which helps to extend its shelf life. For such a stew, we take more fatty meat. Cut off all fat. We prepare the stew as described above. 20 minutes before the end of cooking, melt the fat in a saucepan, add it and discard the cracklings. Pour the melted fat into jars with the finished stew.

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

Recipe for chicken stew in a pot

Ingredients:

• 2 kg chicken meat (pitted)
• 10 - 20 pcs. peppercorns
• 1 teaspoon ground black pepper
• 6 bay leaves
• 3 - 4 teaspoons of salt.

Chicken stew recipe:

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

Wash the chicken and cut into pieces. Season with salt and ground black pepper. We mix well. We leave for 30 minutes.

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

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

As it boils, we add water so that its level remains at a constant level.

After our stew is cooked, we twist it with iron lids. We turn it over, put it on the lids, wrap it with 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. Peas and bay leaf are placed at the bottom of sterilized jars. Next, the chicken is rammed. Pour in the broth and stir in. Close the jars tightly with lids. Installed in an autoclave. Pour in the right amount of water. We close the lid. Set the pressure to 1 1/2 atmospheres. And we put everything on gas. We wait for the temperature of 125 degrees and turn off the gas. Let our stew cool completely. And only after that you can release the air and gently 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 to 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 begin to process the chicken. We remove the skin and bones with it. Chicken meat cut into slices. Put in a multicooker bowl. Pour in about 1/2 cup of boiled water. We 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 pour in the spices.

We lay out the hot boiled chicken stew in jars. We twist. Ready!

Recipe for chicken stew in a pressure cooker

Ingredients:

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

Recipe for chicken stew in a pressure cooker:

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

We lay out the stew in sterile jars. Please note that this must be done while the product has not cooled down. We 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 of salt
• 1 bay leaf
• 10 ml vegetable oil.

Recipe for stew in a slow cooker-pressure cooker:

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

Chicken stew recipe

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

Ingredients:

• 1 kg chicken ventricles
• 150 grams of fat
• 4 peas of allspice and black pepper
• 20 grams of salt
• 2 bay leaves.

Chicken stew recipe:

The stomachs should be thoroughly washed and cut. We put the offal in the pan. There also goes diced bacon, and seasonings. We leave everything for 1 hour. Next, lay out in jars and put in a large saucepan. Add cold water to the shoulders of the jars. Boil and cook on low heat for 4 hours. Seal hermetically.

Some secrets of cooking chicken stew at home

To make our stew more fragrant, you should add ingredients such as onions and garlic to it. For 1 chicken carcass, 3 small onions and 5 cloves of garlic are taken. Spices can be put any.

Rub chicken pieces well with spices. We send for half an hour in the refrigerator.

At the bottom of each jar lay out a bay leaf and peppercorns. Next, lay the chicken, onion and garlic, alternating layers. Cooking in any convenient way, described above. Seal tightly and send to a cold place. Everything is very simple.

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