Homemade chicken stew recipe. Chicken stew at home for the winter: in a saucepan, in a glass jar, in the oven, etc.

Stew at home is meat stewed according to a certain technology for the purpose of its long-term storage. Stewed meat is a ready-made product that can be consumed without further heat treatment, although most often we grab it like a magic wand when we need to feed a family in a matter of minutes.

At the same time, add it to buckwheat porridge, potatoes or soup in a hurry. Despite the fact that almost every home has a freezer with a large volume, which allows you to save a large amount of food, including fresh meat, the question of how to cook homemade stew does not lose its relevance. Especially stew recipes are of interest to those who keep a subsidiary farm.

You can cook stew at home from any meat that you have available. Very tasty stew is obtained from pork, rabbit, beef, lamb. You can also cook stew from poultry, for example, from chickens, ducks, geese. Goat stew, muskrats and nutria are least in demand, because even after a long soaking they still have a characteristic and specific smell.

If you think that cook stew at home difficult, you are wrong. The process of preparing stew is quite long, but not laborious, because most of the time it is simply boiled, all you need is to watch it from time to time. You can simplify the preparation of stew for the winter using an autoclave, pressure cooker or slow cooker. Do not be upset if you do not have these household appliances, because even without them you can cook no less tasty stew from any type of meat.

Homemade stew. Best Recipes

As an example of this - homemade chicken stew which is cooked in the oven.

Homemade chicken stew - recipe

Ingredients:

• - 2 kg.,
• Bay leaf,
• Black peppercorns,
• Salt - 1 tbsp. spoon without a slide.

From this amount of chicken fillet, you will get three and a half liter jars of chicken stew. Wash the chicken fillet and cut into pieces 5 by 5 cm in size. Salt it, add black peppercorns. You can add other seasonings that you like. Mix the meat with your hands, cover the bowl with a lid and refrigerate to marinate it. In the meantime, you can do the sterilization of the jars.

Thoroughly sterilize them in a convenient way for you. At the bottom of each jar, put 2 bay leaves and 4-5 black peppercorns. Fill the jars with chicken fillet and crush it with your hands, the less space there is between pieces of meat, the better. Place jars in a cold oven.

Heat it to a temperature of 180C and hold the jars in it for about 4 hours. After this time, take them out and cork with scalded metal lids. Turn the jars upside down and wrap until cool. homemade stew recipe, which we examined, like other blanks, is best stored in a cold and dry room.

Homemade pork stew - recipe

Ingredients:

• - 3 kg.,
• Salo - 200 gr.,
• Bay leaf,
• Peppercorns (black and allspice),
• Water - 1 glass,
• Salt to taste

Homemade pork stew prepared according to this recipe, it turns out to taste no worse than the factory one, known to us since childhood. Pieces of meat during long-term heat treatment are soft and juicy. Try it and see for yourself. Before cooking homemade pork stew, the meat should be washed under running water.

Remove the skin from pork fat. Cut the pork pulp and lard into pieces no larger than 5 by 5 cm. Combine the meat with lard and mix. Add salt, bay leaf and pepper, then transfer to a saucepan. Pour in water. Put the pot with the meat to simmer over low heat for 3-4 hours.

Sterilize jars and metal lids a few minutes before being ready. After that, spread the stew on the banks and roll up. The stew must be held upside down under a warm blanket until it cools.

And this home beef stew prepared using a pressure cooker.

Beef stew in a pressure cooker - recipe

Ingredients:

• - 4 kg.,
• Pork fat - 500 gr.,
• Black peppercorns - 30 gr.,
• Salt - 2 tbsp. spoons,
• Bay leaf - a few leaves.

Cooking homemade stew from beef according to this recipe, it provides for the addition of lard, since beef is quite lean meat. Cut the beef into such pieces as for barbecues. Cut the salo into cubes measuring 1 by 1 cm. Transfer to one large bowl. Add salt and stir.

At the bottom of clean jars, put a few black peppercorns and a couple of bay leaves. Next, arrange the meat in jars, tamping it tightly with your hands. The meat should be up to the shoulders of the cans. Close jars tightly with metal lids. Place them on the bottom of the pressure cooker and pour water up to the shoulders of the jars.

Close the pressure cooker and cook the stew for at least 2 hours. Then remove the pressure cooker from the stove and let it cool down. Never open a hot pressure cooker, as the pressure drop can cause the jars to burst. After it has cooled, open the lid and remove the jars. There is no need to turn and wrap them. With all the rules, such a stew can be stored for years in a cold room.

Rabbit stew - recipe

Ingredients:

• Carcass - 1 pc.,
• Salo - 200-300 gr.,
• Black peppercorns,
• Bay leaf,
• Salt - 1 tbsp. spoon.

Before as make stew at home Wash the gutted rabbit carcass with water. Cut the meat off the bones with a sharp knife. Cut the resulting meat into small pieces. Finely chop the fat. Put the meat and fat in a bowl, salt and refrigerate for 1 hour. During this time, the meat will release the juice and you can cook it further.

Put the pieces of rabbit meat with bacon in a preheated pan and fry until golden brown, but not cooked. Sterilize jars. Put the fried meat in them in half, put a bay leaf and a few peas of black pepper. Then put the meat back in. Banks must be completely filled with meat.

Wrap the neck of the jars tightly with two layers of foil and put in the oven. At an oven temperature of 180 C, it is necessary to cook the stew for at least 4 hours. After that, take out the jars, remove the foil from them and roll them up with metal lids. The finished stew should be turned over and wrapped.

And now we will see directly how to make homemade duck stew.

Any stew always winds up about the past, about student years. Tasty and fragrant meat, cold or heated, is a good appetizer or addition to the main course, you can also use it to cook a delicious roast.

Shop stew, in our time, has become significantly different from what it used to be. Now it is becoming more and more difficult to find meat in it, often there is a lot of fat, liquid and unknown components in the stew.

Cooking stew at home is not at all difficult. It will take a minimum of your efforts, the oven will do everything. You can use different meat for this dish: chicken, pork, beef, duck, goose, or rabbit. Let the meat not be cheap, but if you calculate the yield of the resulting stew, and then compare it with the store, you will see that it comes out cheaper than in the store, and besides, it is much tastier, and you are sure that your stew contains all natural ingredients.

Cooking homemade duck stew, you can add your favorite spices, and also use fragrant vegetables such as sweet and hot peppers, garlic and celery, carrots and onions when preparing it.

Today let's cook stew from domestic duck, so you can make stew from any bird.

You will need about 4 hours to make such a stew.

Two cans of 0.5 and 0.7 liters of stew will come out of one bird.

Ingredients:

• fresh - 1 pc.
• carrot - 1 pc.
• onion - 1 pc.
• sea ​​salt - 2 tsp
• sugar - 1 tsp
• laurel leaf - 2 pcs.
• clove buds - 4 pcs.
• allspice peas - 4 pcs.
• cinnamon stick,
• cardamom - 1 pc.
• juniper berries - 4 pcs.

Homemade duck stew - recipe

Since Soviet times, stew has been a popular product. Such canned food can be stored for a long time, which is quite convenient for many housewives. This is a delicious and healthy dish that can be eaten alone or used in recipes for other dishes. The main thing is to cook it correctly, how to do it now we will figure it out.

• Reviews and comments

Recipe for homemade chicken stew on the stove

Do you want to make a tasty and relatively inexpensive and high-quality meat dish? Then it’s just right to cook chicken stew at home on the stove. Cooking time - 4.5 hours. Yield - 3 cans of 700 ml.

To prepare the stew, you should take the following products: 1.3 kg of chicken legs, 0.7 kg of breast, 6 bay leaves, 15 black peppercorns and a couple of pinches of salt.

Cooking scheme:

• we prepare jars - wash and sterilize, for which you can use a microwave, which is very convenient. Pour a little water into the jars and set to sterilize for 10 minutes;

• wash the meat, remove the skin and excess fat. Remove large bones and cut the chicken into medium-sized pieces. Put in an enameled bowl, salt and mix thoroughly. Leave for half an hour in the refrigerator for pickling;
• put spices at the bottom of each container, and then lay the pieces of meat without tamping. We fill the jars to the shoulders and cover with lids;
• take a big pot. We put a towel at the bottom and set all the cans. Fill with water to the level of the meat and put on the stove. When the water in the pan boils, reduce the fire to a minimum and cook for 4.5 hours. Add water from time to time, as it boils away;
• after the cooking time has elapsed, turn off the stove, remove the jars from the pan and roll up the lids. Cool everything down and put it in the fridge. Canned food can be stored up to six months.

Recipe for homemade chicken stew in the oven

This cooking option is the most popular and simple. The result is tender pieces of meat in the original jelly. The amount of ingredients presented is enough for 6 servings.

You will need such a set of products: 1 kg of chicken, a couple of bay leaves, 5 peppercorns, 0.5 teaspoons of ground pepper and 10 g of salt.

We will prepare like this:

• we prepare meat from which fat, films should be removed, and also washed. To make the dish not too greasy, remove the skin. Divide into pieces, add salt and pepper and mix;
• we take a cleanly washed jar with a volume of 0.5-1.0 l and put spices on the bottom. Then lay out the chicken pieces in dense layers, not reaching the top of the jar by 2 cm. Cover with a lid and put in a cold oven. If the lid has a rubber band, then it must be removed so that the burning of the rubber does not occur. We set the temperature in the oven to 190-200 degrees, and as soon as the chicken boils, we reduce the temperature to 130 degrees. Cooking time - 90 minutes;
• We put the cooled jar in the refrigerator. The broth will harden, and the meat will be in jelly.

Recipe for chicken stew at home in an autoclave

Another recipe for canned food involves the use of an autoclave, which ensures long-term storage of this product. Meat cooked under pressure in this machine is more tender and rich, as the cooking time is 4 hours.

For homemade stew, take: 1 kg of chicken meat (you can use a carcass or individual pieces), 1 tbsp. chicken broth, 2 bay leaves, 5 pcs. black peppercorns, salt to taste.

Cooking method:

• the chicken carcass must be washed, dried and butchered. Cook chicken broth from skin and bones. We cut the meat into small pieces, salt and mix thoroughly;

• liter jars are washed and sterilized. Put laurel and pepper on the bottom. We spread the meat to the top of the cans and ram it well, fill it with hot broth by a third of the volume and roll it up with metal lids;
• we place the prepared cans in an autoclave, pump up the pressure to 1.5 atmospheres and put it on a gas stove. As the temperature rises, the pressure in the autoclave increases. We bring the temperature inside the device to 125 degrees and turn off the gas. The stew is ready when the pressure drops to its original value. It remains to get the jars and put them in a dark place.

Recipe for making homemade chicken stew in a slow cooker

Cooking stew in a slow cooker is easy. The most delicious product will come from poultry, but store carcasses can also be taken. In our recipe, we use chicken thighs, as these are the most suitable parts of the chicken for such a dish. It will take 4 hours to prepare.

We take such a set of products: 1 kg of thighs, a couple of bay leaves, allspice peas and 10 g of salt.

• wash the meat, remove the skin and put it in a multicooker bowl. For lovers of rich stew, the skins can not be removed. We do not add water;
• turn on the “Extinguishing” mode in the slow cooker for 3 hours. During this time, the chicken will release the juice and will be stewed in its own juice. After the time has elapsed, add spices and salt and cook for another 1 hour;
• we give time for the meat to cool, separate and remove the bones and disassemble the chicken into small pieces. Such a product can be stored at home for up to 3 months. in the refrigerator, rolled up in sterile jars.

For storage of canned food up to 5 months. you can use the freezer by putting the meat in containers.

Recipe for stew from old chicken at home in a pressure cooker

Stew is convenient, high quality and tasty. In a pressure cooker, you can cook canned food from old homemade chicken. Cooking time - 2.5 hours.

Products for the recipe: carcass of an old chicken weighing 1.3 kg, 300 ml of water, 25 g of salt, 2 pcs. laurel, 6 peas of black and allspice.

Recipe:

• cut the chicken into pieces, salt and put in a pressure cooker. Add salt, pepper, bay leaf and fill with water;

• We close the pan tightly with a lid and put it on a gas stove. Bring the contents of the pressure cooker to a boil over high heat. This will be signaled by the sound of a whistle on the lid. Reduce the fire to a minimum and cook for 2 hours;
• wash and sterilize the jars, and also boil the lids. After 2 hours, turn off the fire, release the steam and open the lid of the pressure cooker. We put the hot meat together with the liquid into prepared jars and cover with lids;
• we install the containers in a pot with water heated to 50 degrees, on a sterilization tray. Sterilization time for liter jars - 40 minutes. At the end of sterilization, roll up the lids and cool everything. That's all, the stew is ready.

The presented stew recipes at home will allow you to choose the most suitable cooking method for you and get a tasty and high-quality product. Cook with pleasure.

If earlier our mothers and grandmothers made a large number of preparations for the winter, now few women are engaged in salting.

Cooking this product from pork or beef is very long and expensive, but you can try it from chicken meat.

Therefore, let's discuss how to cook chicken stew from homemade or store-bought chicken. The methods of creating this dish will be modern, you should not be afraid.

Cooking homemade chicken stew in the oven

The recipe for this dish is very simple and can serve as your first experience, and if you “get involved”, then move on to more complex options for the dish.

To cook chicken stew at home in the oven, you will need:

• Chicken meat - 2 kg (it is recommended to take a fillet);
• Salt - 1 tbsp. l. (full, but without a slide);
• Lavrushka and black peppercorns.

From the above ingredients, you will get 3 jars of 1.5 liters.

The cooking steps will be:

• Rinse the chicken thoroughly, dry it with a paper towel and cut into arbitrary pieces, but not very finely;
• Place the pieces of meat in a deep bowl, add salt, pepper and your favorite seasonings. Thoroughly mix the contents of the dish with your hands so that the whole chicken is covered with spices. Then cover the plate with a lid and refrigerate for at least 30 minutes;
• While the chicken is marinating, you need to prepare the container for the future stew. To do this, sterilize the jars in any way possible, at the bottom of each, if desired, put a few peas of black pepper and a couple of leaves of parsley. This will give the dish a special flavor;
• Now fill the jars with prepared meat. Carefully crush the chicken, the less free space remains in the container, the better;
• Put jars stuffed with chicken in a cold oven. It is very important to put the container in cold appliances, otherwise the glass will burst, and instead of a delicious dish, you will get a headache. So, the jars are put in the oven, turn on the gas and set the temperature to 180 degrees. Cooking time for chicken stew at home - 4 hours;
• After the time has elapsed, roll up the jars with iron lids, previously scalded in boiling water;
• Turn already closed jars upside down and wrap in something warm until completely cool.

After the jars have cooled, homemade chicken stew can be stored with you for quite a long time. It is advisable to keep the jars in a cool dry place.

Cooking homemade chicken stew in a slow cooker

Many modern housewives cook everything in a slow cooker, so we will not deprive such women of delicious stew at home and talk about how to make it in this unit.

To prepare the dish you will need:

• Chicken - 2 pcs. (approximate weight 2.5–3 kg);
• Lavrushka - 5 sheets;
• Black pepper - 10 peas;
• onion head;
• Salt and spices to your taste.

The sequence for creating the dish will be as follows:

• Wash the chicken carcass thoroughly, remove the bones, and cut the meat into large pieces;
• Put the prepared pieces of meat into the multicooker bowl, close the lid of the unit and set the “Extinguishing” mode. You need to cook the stew for about 4 hours;
• Peel the onion from the husk, cut into thick rings. 2 hours after the multicooker has started to work, open its lid. Place the chopped vegetable, lavrushka, salt, peas, and your favorite spices in a bowl with chicken. After that, the lid must be closed;
• After another 2 hours, the multicooker will notify you that the dish is ready, but do not rush to open the lid. It is necessary to sweat the stew in the unit for at least 4 hours;
• When the specified time has passed, open the multicooker lid, remove the onion from the dish, and package the chicken with spices in jars. If you plan to quickly eat stew, then you can simply close the container with lids. If there is a long-term storage, then it is necessary to put everything in sterilized jars and roll it up with iron lids.

Cooking homemade chicken stew in an autoclave

Of course, few people have been cooking in an autoclave lately, but suddenly you have such an apparatus at home. You can quite adapt it for making homemade stew, and the recipe will be given below.

So, for cooking you need:

• Whole chicken - 1 pc.;
• Meat broth - 250 ml;
• A couple of leaves of lavrushka;
• Black pepper - 5 peas;
• Spices and salt to taste.

Let's start cooking:

• Rinse the chicken, remove the skin from it, pull out the bones and cut into pieces;
• Salt the prepared meat to taste and season with your favorite spices;
• In clean, dry jars with a volume of 1 liter, put peppercorns and parsley;
• Tamp the chicken into the container by about 1/3 of the volume, pour in the broth up to the neck and roll up the jar with a tin lid;
• Send your blanks to the autoclave. Do not forget to set up the unit: pump up pressure to about 1.5 atmospheres and then put it on gas. The temperature in the unit will begin to rise, and the pressure will increase. After the temperature rises to 125 degrees, turn off the autoclave. When the unit cools down, the dish will be ready.

Here are such similar and at the same time different recipes for chicken stew at home. As you can see, you can make a delicious dish with the involvement of various "helpers": ovens, slow cookers, and even using an autoclave.

Cook, experiment, surprise your loved ones. Bon appetit!

You can make preservation for the winter not only from vegetables: poultry and meat are also perfectly harvested in their own juice - this is how chicken stew is prepared at home. In terms of taste, it will not yield to a store-bought product, and there will be much more confidence in its useful composition. How to cook such a dish correctly and what subtleties should not be forgotten so that the workpiece is stored for a long time?

How to cook chicken stew

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

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

Selection and preparation of products

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

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

homemade chicken stew recipe

There are a lot of options for working with poultry to prepare delicious preservation that everyone at home will like: 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 perfect one for yourself. The poultry cutting technology is not considered in detail, since it is basic, but if you use a whole chicken, remember to remove large bones.

Chicken stew in jars

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

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

Ingredients:

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

Cooking method:

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

Chicken stew in the oven

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

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

Ingredients:

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

Cooking method:

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

Autoclaved homemade chicken stew

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

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

Ingredients:

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

Cooking method:

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

In a slow cooker

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

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

Ingredients:

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

Cooking method:

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

Poultry stew at home in a saucepan

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

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

Ingredients:

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

Cooking method:

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

In a pressure cooker

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

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

Ingredients:

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

Cooking method:

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

Chicken stew with bones

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

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

Ingredients:

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

Cooking method:

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

From chicken with vegetables for the winter

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

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

Ingredients:

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

Cooking method:

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

Chicken stew with pork

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

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

Ingredients:

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

Cooking method:

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

Chicken with buckwheat

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

Canned chicken at home can be prepared as a full-fledged dish that only needs to be warmed up and you don’t have to think about what to serve with, not only with vegetables. A classic combination, familiar from Soviet preparations, is meat with buckwheat. If you add grated carrots (you can fry), you get an even tastier option.

Ingredients:

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

Cooking method:

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

Secrets of cooking chicken in your own juice for the winter

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

Sometimes there is no time at all to prepare a family lunch or dinner, you need to cook something quick and simple. In this case, stew is a saving product. Today, a large assortment of these canned meats is presented in stores, but the contents of each can are a mystery to the consumer. Therefore, it is best to prepare several jars of chicken stew at home.

Stew can be used as an independent dish, or can be added to soups, cereals and other dishes. Any housewife can prepare homemade stew. You just need to have a few hours of free time and all the necessary products.

Chicken stew

To prepare chicken stew, you need to take the following products:

• 2.5 kg of chicken fillet (or chicken meat with bones);
• 2 tablespoons of table salt;
• 1.5 teaspoons of ground black pepper;
• 10 peas of black pepper;
• 5 pieces. bay leaves.

How to cook homemade chicken stew in the oven for the winter

1. Prepare two liter glass jars in advance: they must be thoroughly cleaned with soda, rinsed and sterilized over hot steam.
2. While the glass containers are undergoing the sterilization process, rinse the chicken fillet, dry it, remove excess fat (do not throw away the fat, we will need it later) and cut the chicken into small pieces.
3. Salt and pepper the chopped fillet. In addition to the listed spices, you can add your favorites, such as marjoram. Mix everything thoroughly, spices and salt should cover each piece of meat.
4. Let's move on to filling the cans. Put a bay leaf and 3-4 peas of black pepper in each jar, then fill the jar with chicken meat, not reaching the top 4-5 cm. Next, stretch a cling film over the opening of each jar and make several punctures in it so that the steam comes out unhindered.
5. Place the jars on a cold baking sheet and place in the oven. Preheat the oven to 200 degrees only after placing glass containers inside. If it is preheated, the jars may burst under the influence of high temperature. Chicken fillet in jars must be stewed for at least 3 hours.
6. 20 minutes before the end of the stew, take the fat layer, place it in a saucepan with a thick bottom and melt the fat on the stove. We don’t need cracklings, but the resulting liquid fat needs to be salted.
7. Remove the jars of stew from the oven and pour melted fat into each, it will help extend the shelf life of the product.
8. It remains to close the jars with sterile metal lids and wait for the canned food to cool, then they can be removed to a dark and cold place.

Simple secrets to help make chicken stew more delicious:

• Buy chilled meat, frozen fillets will turn out to be dryish after stewing. Ready-made canned food will suffer taste, they will turn out not so tasty.
• If instead of fillet you use meat on the bones, you can not remove small bones, during the stewing process they will become soft and can be eaten, tubular bones must be cut so that air comes out of them, which reduces the shelf life of the finished product.
• For home canning, do not use iodized salt if you intend to store the product for a long time.
• It is best to cook canned meat in glassware; in extreme cases, enameled dishes are suitable, but by no means plastic ones.
• It is recommended that the finished product be stored in accordance with all the rules for no more than one year, although chicken stew cooked according to the correct technology may be usable for 5 years.

Be sure to try to cook canned meat at home, you are guaranteed to be sure of their quality and amazing taste, because you will use only high-quality products and follow the correct cooking technology.