Homemade chicken stew with bones. Homemade stew

Homemade stew Chicken cooked in the oven turns out incredibly tasty and satisfying. A jar of this stew will significantly save time on preparing lunch or dinner. This dish can be eaten both hot and cold. From specified quantity I got 1 liter and 2 half-liter jars of ingredients.

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

chicken - whole carcass weighing 1.5-1.8 kg;

onions— 1 piece;

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 it both with and without bones, it turned out equally tasty). Peel the onion, wash it, grind it using an immersion blender until pureed (or mince it 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 steamed the jars.

Place the prepared chicken parts in a deep bowl or pan, add salt, add pureed onion, and add a little pepper if desired. Mix everything very thoroughly.

Place one bay leaf and 2-3 black peppercorns at the bottom of sterilized jars. Next, place the chicken meat tightly, not reaching the top of the jar by about 1.5-2 centimeters (first put the pieces in the jar chicken fillet, and then - fattier pieces).

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

Turn the jars over and wrap them in a warm blanket until they cool completely. Homemade chicken stew cooked in the oven can be stored for 6-8 months. cool place- in the cellar, pantry or refrigerator. In our family it doesn’t stay long; we eat it within 2-3 weeks.

This is such a delicious homemade chicken stew we got.

If you have purchased a lot domestic 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 does not belong to quality product, it’s better not to buy it. Store-bought stew often contains a lot of fat and bones, but little meat.
Chicken stew is easy to prepare and prepare for the winter at home, but you will have to wait a bit (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 portioned pieces with bones. Place the bone body with the neck in a small clean container and fill with water (1 liter). Put the chicken body to cook on the fire, we will need it later large number 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) based on liter jar with 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.

Homemade chicken stew became popular back in Soviet era, it could be stored for a long time, and, if necessary, taken with you on the road or to the countryside, so that you could prepare delicious and delicious food at any time. hearty dish for the whole family. Canned meat can be eaten as independent snack together with bread, or take it for preparing first and second hot courses, winter meat salads.

And so that canned product it turned out delicious and was suitable for long-term storage, it is important to follow the cooking technology step by step, which we will talk about in detail today.

Homemade chicken stew

More than once in everyday life you will need it homemade chicken stew cooked. For example, when you need to quickly prepare dinner, but time is short, you can cook a side dish and add ready-made pieces of meat to it. Although such a dish cannot be called a work culinary arts, but you can have a satisfying meal.

And in order to diversify such a simple dinner, you should turn to another home canning - pickled cucumbers and pickled with cucumbers, as well as serve winter vegetable salads.

There are several options for preparing the preparation at home, and you can choose the most suitable one. It is better to store jars of the finished product in a cool room, in a cellar or refrigerator.

To prepare canned meat, it is better to take fresh meat. poultry, store-bought is also suitable, but it is less greasy and will last for a long time. heat treatment it turns out too soft.

It is not advisable to take frozen meat, since during the freezing-thawing process it will lose its juice and the finished product will turn out dry. It is worth noting that you can cook from turkey and duck meat.

If you are cooking meat product For long-term storage, it is imperative to use non-iodized salt, and it is also important to use glass or enamel containers for cooking.

When canned food is produced in industrial conditions, are used special devices, where high temperatures and pressures can be achieved, which is why store-bought product can be stored long time(up to 5 years) in any conditions, even with room temperature. It’s another matter when you are preparing canned meat at home, where it is impossible to reach such a temperature, so it is not advisable to store homemade stew for more than one year, always in the refrigerator.

If you notice the appearance of mold in a jar, then this product can no longer be eaten.

Homemade chicken stew for the winter

The simplest homemade chicken stew recipe involves cooking on the stove. In jars you will get tasty and inexpensive dish, which will always be at hand, even if you don’t have time to prepare a full meal.

The recipe itself cannot be called fast, since the ingredients will only be stewed for 4.5 hours. From the amount of ingredients indicated in the recipe, we will get three jars of 700 grams each, for a total of a little more than two liters finished product.

Ham - 1300 gr

Chicken breast - 700 gr

Lavrushka - 6 pcs.

Black peppercorns - 15 pcs.

Salt to taste

You need to prepare containers for preservation in advance: we use 700 ml glass jars, which can be conveniently sterilized in the microwave. They are sterilized one at a time, but first they must be thoroughly washed. You need to pour a little water into each, put it in the microwave for 10 minutes, during which time the water in the jar will boil away, and the glass container will be sterilized with steam.

As for meat, it should also be processed before cooking. In particular, large bones must be carefully removed from the legs; small ones can be left, since after a long stew they will become soft and will be easily separated from the pulp. You also need to remove the skin and cut off pieces of fat, and then wash the prepared slices. You need to cut the chicken meat into medium pieces so that they can be placed in jars.

Before putting the meat on the fire, it must be given time to marinate in salt; for this, the pieces should be placed in a bowl and salted to taste. In this form, put it in the refrigerator for half an hour.

In each jar, place two bay leaves and five peppercorns at the bottom. Next, you need to place the chicken pieces; there is no need to compact them, the meat will settle during the cooking process. Each jar must be filled to the “hangers”, and covered with new iron lids on top (you must use new ones, bought in a store, for such home preservation iron caps, which must first be boiled for 5 minutes).

Now you will need a large saucepan - tall and wide, big enough to fit three jars. Place a towel on the bottom of the pan, place filled jars on top and pour water into the pan. The water should reach the shoulders of our jars. In this form, the pan is placed on the stove: at first the fire can be high, but after the liquid boils, it must be reduced to the minimum mark. The cooking process takes four and a half hours, and should be added to the pan periodically as it will boil over.

When 4.5 hours have passed, turn off the fire, remove the jars from the pan using a special holder and close them tightly with lids. After the preservation has cooled, it can be stored in the refrigerator, but no more than six months.

Homemade chicken stew recipe

This homemade chicken stew recipe Suitable for cooking in the oven, this is the option most often used by housewives. Firstly, this recipe is quite simple, and secondly, the taste of the finished product is very delicate, and meat pieces in the jar they are in jelly, which when heated turns into a tasty chicken broth. And if you are cooking, then you can immediately put the stew into the pan, and not waste time cooking fresh broth.

Chicken - 1 kg

Bay leaf - 2 pcs.

Peppercorns - 5 pcs.

Ground pepper - 1/2 teaspoon

Rock salt - 10 g

If you took chicken fillet for the recipe, then there will be a minimum of hassle with it. You just need to remove the skin, cut off pieces of fat on the sides and remove the film on top, rinse thoroughly with running water. For stew, it is better to choose fattier parts of the carcass, for example, thighs, which can be bought in the store straight away without the bone. If you bought thighs on the bone, then the large bones must be cut out and the meat itself cut into pieces.

Pepper and salt the meat immediately, mix it thoroughly with spices. Then put bay leaves and peppercorns on the bottom of the jar, then pieces of chicken, which should be laid out tightly, not reaching the top of the container 2 cm.

All prepared jars must be covered (but not closed) with a lid and placed in a cold oven. Please note that if there is a rubber band on the lid, it must be removed, otherwise it will melt and you will end up with a product that smells like burnt rubber. The oven temperature should be set to 190 degrees. You must carefully monitor the cooking at the first stage, because as soon as the chicken boils, the temperature must be reduced to 130 degrees. And the process of cooking homemade stew in the oven will take us 90 minutes.

When the product has cooled, the broth will turn into jelly, and our jars can be stored in the refrigerator, where Homemade chicken stew for the winter will be stored for six months, but no more, so it is better to prepare the preserved food in small portions.

How to make homemade chicken stew

If homechicken stew in the oven Designed for long-term storage, it can be stored for 6-10 months in the refrigerator. But in the kitchen, the modern housewife also has other appliances that we use every day for cooking. If you are planning to leave, say, on a business trip or on vacation, and are worried about what your family will eat in your absence, then we recommend that you prepare chicken stew prepared in a slow cooker for future use.

Cooking any dishes in a multicooker is a pleasure, because there is no need to monitor the cooking process, you just need to put all the ingredients in the bowl and set the desired program. All you have to do is wait for the multicooker signal to notify you that the dish is ready.

For this recipe, how to make homemade chicken stew, best suited chicken thighs, then the stew will turn out juicy and tender, but from the fillet it will turn out slightly bland and dry.

Chicken thighs - 1 kg

Laurel - 2 leaves

Black pepper - 10 peas

Rock salt - 10 grams

Let's start by preparing the parts of the carcass. If we are talking about cooking in a slow cooker, then you can put the whole thighs into the bowl at once. If you don't like fat chicken product, then you can remove the skin from the thighs and cut off pieces of fat. Be sure to wash the parts chicken carcass, and then place them in the multicooker bowl without adding water.

The chicken will cook in the “Stew” mode for three hours. Don’t worry that the meat will burn, because the chicken will quickly release its juices and the meat will cook in own juice. When the time is up, you need to add peppercorns and a bay leaf to the meat, add salt to taste and turn on the “Stew” program for another hour. After the program ends, you need to release steam from the multicooker and open the lid, and then let the meat cool for about half an hour.

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. We know what to buy in a store for real delicious stew Now it’s very difficult, and it will be expensive. This means you need to cook it yourself.

We don't have to do it at all large workpieces. 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, we will also 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, topping up to the brim boiled water(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 into the pan cold water, put a jar stand 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. As a side dish you can use rice, buckwheat, vegetable purees, peas, etc.

Interesting facts about chicken:
Chicken meat contains phosphorus, minerals, useful microelements and vitamins.
Vitamins B, A and E. Chicken meat contains protein, iron, potassium and magnesium.
Chicken does not contain carbohydrates and is beneficial with a minimal amount of fatty tissue.

Stewed chicken for the winter

(the simplest and original recipe homemade stews)

I tried several cooking methods. Unfortunately, I didn't like all of them. For example, a method in which you immediately put raw meat into jars and simmer in the oven seems tempting, but is not convenient in that the jar then remains half empty after cooking, which, you see, is inconvenient.

In the method when the bones are removed from the stew (first stewed with bones, then the bones are removed, and then stewed again in order to ensure tightness), there also seem to be advantages, but with such a long heat treatment the meat turns out to be overcooked, so I don’t I liked it.
In the end, here is my method.

For 3 half-liter cans of prepared stew we will need:
Large domestic chicken - 2.8 - 3 kg,
Bay leaf - 3-6 leaves,
Salt - 3 tsp,
Allspice and black pepper (peas) - 6 pcs each,
Boiling water (if needed) - 0.5 cups.

Wash the chicken meat thoroughly and cut into large pieces. Add salt and put it in the cauldron to simmer for 1.5 hours. slow fire in its own juice with spices and bay leaf. It is imperative to check to see if the liquid has completely boiled away; if necessary, add half a glass of boiling water.

Jars should be sterilized for at least 10 minutes each. Lay out, compacting the stewed chicken meat tightly, sterile jars, leaving 1 cm empty at the top. We put the jars to sterilize in a pan with noticeably warm water, placing either a linen napkin or other padding on the bottom to prevent the jars from bursting. We sterilize 25 minutes for half-liter jars and 35 minutes for liter jars.

Immediately, without lifting the lid, seal it. That's all, the aromatic, delicious chicken stew is ready. It is stored in a cool and dark place (cellar, refrigerator), like any homemade stew.
Bon appetit.

Preparing the chicken...

Add salt to chicken...

Add bay leaf and spices to the chicken...

We're stewing chicken...

Place chicken stew in a jar...

We seal the jar with chicken stew...

Fill the jar to the top with chicken fat...

Place the can of chicken stew in the pan...

Boil a jar of chicken stew...

Seal the chicken stew...

It is better to serve chicken stew with some side dish...

Interesting facts about chicken:
The most useful (dietary, preventive, therapeutic) in chicken meat found in brisket (white meat).
And the most harmful and less useful thing is in chicken skin.
100 grams of chicken fillet, depending on the part of the carcass, contains from 110 to 241 kcal.