Homemade chicken stew is an excellent dish that can be actively used in cooking. It is prepared from just a few ingredients, very simply, although it takes quite a long time. However, its taste will definitely delight you, and you will want to cook it again and again for your whole family.
Homemade chicken stew in glass jars for the winter
The chicken is cut into small pieces, dry garlic, pepper, bay leaf, chicken seasoning and onions are added. Then everything is put into jars, covered with lids, placed in a pan and cooked for 4 hours. The stew is rolled up and sent for storage.
- Chicken 500 (grams)
- Salt 1 (teaspoons)
- Dried garlic ⅓ (teaspoons)
- Ground black pepper taste
- Allspice ½ (teaspoons)
- Allspice peas 3 (things)
- Bay leaf 1 (things)
- Seasoning for chicken ½ (teaspoons)
- Bulb onions ½ (things)
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How to cook chicken stew at home in jars for the winter? Wash the chicken thoroughly under running water and cut it up. Next, we can remove the meat from the bone so that only that is in the jar. If desired, you can add chicken fillet, but it will make the stew drier. -
Transfer the chicken to a deep container, add salt, dry garlic, allspice, ground black pepper, peppercorns, bay leaf and chicken seasonings. Peel the onions, chop them into small pieces and send them to the meat. Mix everything thoroughly. -
We pre-sterilize glass jars in any convenient way and fill them tightly with chicken. Leave 1.5-2 cm on top. Then pour boiled water to the brim and cover the jars with sterilized lids. -
Pour cold water into the pan, put a towel or a jar stand on the bottom and place it there. The water should cover it up to its shoulders. Cook the stew for 4 hours on low heat. -
We take the hot jar out of the pan, roll it up, turn it upside down and leave at room temperature until completely cooled. Store in a cool place for six months. Bon appetit!
Stewed chicken in an autoclave
The chicken is cut into small pieces and placed tightly in jars. Then salt, bay leaf and black peppercorns are added to each jar. Everything is screwed on with lids, installed in the autoclave and water is poured into it. The stew is cooked under pressure for 12 hours.
Cooking time: 40 minutes.
Cooking time: 1 hour.
Portions – 2.
Ingredients:
for 1 liter jar:
- Chicken – 500 gr.
- Black peppercorns – 3-4 pcs.
- Salt – 5 gr.
- Bay leaf - to taste.
Cooking process:
Step 1. First, cut the chicken into small pieces and wash it thoroughly. It is best to use breast, thighs and drumsticks for stew. Avoid parts with a lot of seeds.
Step 2. Wash the glass jars and lids thoroughly under hot water and soda.Then place the chicken tightly on them, leaving about two centimeters on top.
Step 3. Pour a teaspoon of salt into each jar, and also add a bay leaf and a couple of black peppercorns.
Step 4. Now tightly close the jars with lids, place them in the autoclave and pour water into it so that it is 3-4 cm higher than the jars. Then close the lid and put on fire. Once the temperature reaches 120OC, adjust so that it constantly stays at 120OC, and the pressure is no more than 0.8 Atm. The autoclaving process after reaching the specified temperature will take 40 minutes.
Step 5. Turn off the stove. After the temperature in the autoclave reaches 40OC, drain the water and take out the jars. Then we turn them upside down and leave for 12 hours, after which we send the stew to storage in a cold place. Bon appetit!
How to cook chicken stew in the oven?
Chicken, bay leaf, peppercorns, onions, lard and salt are placed in sterilized jars. Next, the jars are covered with foil, and a couple of holes are made on each one. Everything goes into the oven and simmers for 2.5 hours. Then everything cools down and is stored in a cool place.
Cooking time: 3 hours 10 minutes
Cooking time: 30 min.
Portions – 1.
Ingredients:
- Onions – 1.5 pcs.
- Chicken – 2 pcs.
- Bay leaf – 8 pcs.
- Black peppercorns – 1 tsp.
- Allspice – 1 tsp.
- Salt – 8 tsp.
- Lard – 8 tbsp.
- Water – 700 ml.
Cooking process:
Step 1. First, thoroughly rinse the chicken carcasses under running water and dry them on a paper towel.
Step 2. Next, cut the chicken into small pieces.Before this, separate the chicken fillet, as it will be placed in the jars in a separate layer.
Step 3. Sterilize glass jars in any convenient way. Next, at the bottom of each we place a bay leaf, black peppercorns, allspice, chopped chicken fillet, onion, cut into rings and salt.
Step 4. Place the rest of the chicken pieces on top of the chicken, leaving about 1 cm on top. Then add the twisted lard and sprinkle with salt again.
Step 5. Now cover each jar with foil and wrap it tightly around the neck. Using a toothpick, make small holes to allow steam to escape through them. Place the jars on a baking sheet and put everything in the oven. First, set the temperature to 200OC. After the liquid begins to boil in the jars, reduce the temperature to 180OWith and simmer the stew for 2.5 hours.
Step 6. At this time, boil the remaining chicken bones in water and cook the broth for 1.5 hours. After the required time, let the jars cool slightly, then pour chicken broth into each, roll up the lids and leave until completely cool. Then we send it for storage in a cold place. Bon appetit!
Homemade chicken stew in a pan
The chicken is boiled with bay leaf, black peppercorns and salt for three hours. Next, the meat is disassembled into pieces, poured with strained broth and cooked for another 15 minutes. Then everything is poured into sterilized jars, rolled up and put in a cold place.
Cooking time: 3 hours 35 minutes
Cooking time: 20 minutes.
Portions – 5.
Ingredients:
- Chicken carcass – 2 kg.
- Bay leaf – 2-3 pcs.
- Black peppercorns – 1 tsp.
- Cloves – 3-4 pcs.
- Salt – 2 tsp.
Cooking process:
Step 1.First, thoroughly rinse the chicken carcass under running water, after which we remove all excess. Then take a sharp knife and cut the bird. Separate the backbone, wings, legs, and cut the breast into four parts.
Step 2. Transfer the cut chicken into a deep pan and add black peppercorns, cloves and bay leaves.
Step 3. Fill everything with water so that the chicken is completely covered with it. Then put on the fire, bring to a boil, skim off the resulting foam, reduce the heat and cook for 3 hours. 30 minutes before readiness, add salt.
Step 4. After the required time, remove the meat from the broth, let it cool slightly and separate the meat from the bones. We also remove the skin.
Step 5. Place the chicken back into the pan and fill it with broth, strained through a sieve. Boil for another 15 minutes.
Step 6. Place the meat along with the broth in pre-sterilized jars, roll them up, let them cool completely and store them in a cold place. Bon appetit!
Delicious chicken stew in a slow cooker
The chopped chicken is sent to the slow cooker and cooked on the “Stew” mode without water for 4 hours. Then onions, seasoning, salt and bay leaf are added there. After the end of the program, the meat is removed from the bones, placed in jars, everything is rolled up and put into the refrigerator.
Cooking time: 4 hours 20 minutes
Cooking time: 20 minutes.
Portions – 4.
Ingredients:
- Chicken – 800 gr.
- Bay leaf – 1 pc.
- Onions – 1 pc.
- Seasoning - to taste.
- Salt - to taste.
Cooking process:
Step 1. Wash the chicken thoroughly under running water and, if desired, remove the skin. Next, cut the meat into large pieces that would fit in the slow cooker.
Step 2.Open the lid and place the chopped meat into the multicooker bowl. There is no need to pour water, it will stew in its own juice.
Step 3. Select the “Extinguishing” program on the control panel and set the timer for 4 hours. Within a couple of hours the broth should be released.
Step 4. Peel the onions, cut them into 4 parts and send them to the meat. Then add any seasoning, salt and bay leaf. Next, close the lid and wait for the end of the program. At this time, we can sterilize the jars in any convenient way.
Step 5. Separate the finished meat from the bones and place it in sterilized jars. We roll everything up with lids, let it cool completely and store it in the refrigerator. Bon appetit!
Homemade chicken gizzard stew
Chicken stomachs are cleaned, cut into small pieces and sprinkled with salt. Then everything is packed tightly into jars with bay leaves and black peppercorns. The jars are closed with lids, placed in a saucepan, water is poured in and everything is simmered for 6 hours.
Cooking time: 6 hours 30 minutes
Cooking time: 30 min.
Portions – 12.
Ingredients:
- Chicken gizzards – 3 kg.
- Salt - to taste.
- Bay leaf – 3 pcs.
- Black peppercorns – 30 pcs.
- Allspice peas – 12-18 pcs.
- Vegetable oil – 6 tbsp.
Cooking process:
Step 1. First, prepare the chicken stomachs. Rinse thoroughly under running water, dry on paper towels and cut into small pieces.
Step 2. Next, transfer the stomachs into a deep container and add salt. They should be a little salty.
Step 3. We sterilize the jars in any convenient way and put a bay leaf and a few peas of black and allspice on their bottom.
Step 4.Now we tightly fill the sterilized jars with stomachs, leaving a distance of one and a half fingers at the top. Next, pour a tablespoon of vegetable oil into each jar and close them tightly with lids.
Step 5. Place the jars in the pan and fill it with water up to the hangers. Place on the fire, bring to a boil, cover the pan with a lid, reduce the heat and cook the stew for 6 hours. If the water boils away, add boiling water. After the required time, turn off the heat and leave until completely cooled under the lid.
Step 6. After the stew has cooled, we store the jars in a cool, dark place. Bon appetit!
