Stewed chicken at home - delicious recipes for the winter

I believe that a real housewife always has at least a couple of cans of stew in her bins. Stewed chicken, prepared for the winter at home, will help out if you urgently need lunch, but there is no time to cook, or there are a few days left until payday, but your wallet is empty. Unexpected guests have arrived - you can stew the potatoes very quickly and not lose face. We went to nature or to the country - again, a jar of prepared chicken meat would be very appropriate.

There is a huge selection of stewed meat on store shelves, but it doesn’t always inspire confidence in the producers. How many times, having opened a jar, instead of meat, I discovered an inedible mess of ground cartilage, fat and who knows what. I trust myself unconditionally, so I try to prepare homemade chicken stew myself, sparing no effort and time.

How to make the most delicious chicken stew at home

Knowing some secrets will help you cope with the task with an A:

• Don’t think about what to cook the stew in; a saucepan, a pressure cooker-multi-cooker and an autoclave will cook it if you are the lucky owner of the latter. The cooking method does not affect the taste.
• But the choice of chicken is important. Broilers with a large number of fillets are ideal. They are usually young, cook quickly, and the meat is much tasty.
• Old chickens and domestic laying hens are not desirable - they take a long time to stew, the meat is tough, and its taste is not the best. If you use your own chickens, choose only young ones with tender meat.
• It is advisable to take store-bought meat chilled rather than frozen.
• If the chicken does not meet the requirements, use more seasonings.
• Stew can be made not only from whole chicken. Take individual legs and breasts. But in the latter case, to make the appetizer juicier, add more onions.
• As for seasonings, it is enough to get by with the minimum set - salt, pepper and garlic. But you don’t have to stop at just one flavor of snack. Add curry, paprika, nutmeg, coriander, cumin, various types of pepper, basil, bay leaf.

Secrets of cooking chicken in its own juice for the winter

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

• Do not roll home-canned meat together with a bay leaf: if this condition is not met, the preparation will acquire a bitter taste over time.
• If you like a spicy taste, you can use fresh garlic, but add it 20-25 minutes in advance. until the end of the work and take it out before twisting: because of this, the preservation can also taste bitter.
• For a gentler cooling, wrap the jars in a blanket after removing them from the stove.

Stewed chicken - a classic recipe for the winter

The easiest way to make stew from a whole chicken. For preparation, I advise you to take small jars with a capacity of no more than 0.5-0.7 liters.

Required:

• Chicken.
• Onion – 3 heads.
• Garlic – 5 cloves.
• Salt, pepper (other seasonings optional).

How to cook:

1. Cut up the carcass. Don't take the giblets, use them to prepare other dishes. Remove the skin or leave it, it's up to you. But it is advisable to trim off excess fat from the legs.
2. Divide the breast into small pieces. It is permissible to cut the legs and other parts of the chicken a little larger.
3. It is better to leave the backs, neck, wings, heads and legs of domestic chicken for cooking the broth. You can add giblets to them.
4. Cut the onion and garlic into half rings.
5. Place seasonings in the bottom of glass jars.
6. Place a layer of meat. Place chopped garlic and onions on top. Cover with a new layer of fillets. Continue in this manner until you run out of space in the bank. Press the meat down so that more can fit in. Attention: there should be at least a centimeter of space left to the top edge of the jar.
7. Place a towel on the bottom of the pan and place filled jars. Fill the containers with hot water up to the hangers.
8. Place on the stove. Over full heat, bring the water in the pan to a boil. Then reduce power. Simmer the chicken with the water gently gurgling for 3.5-4 hours.
9. At the same time, place the remaining meat in another pan and cook over low heat. The goal is to get a fatty, rich broth.
10. After processing the jars, pour the broth into the remaining space. Immediately roll up iron lids or screw tightly.
11. Turn the snack upside down and wrap it warmly. Let the preserves cool slowly. After checking the quality of the twist, transfer the stew to the cold for winter storage.

How to make homemade chicken stew in a glass jar

how to stew chicken in the oven directly in a jar in its own juice . The advantage of today's recipe is that the meat can be prepared for the winter and processed immediately in large quantities.

Take for each 500-700 ml jar:

• Chicken.
• Bay leaf – 1 leaf.
• Peppercorns – 4-5 pcs.
• Salt - a small spoon.

Step by step recipe:

Cut the chicken carcass, separating the fillet first. You can add wings, just cut off the end joint.

Place the backs, cartilages, and joints in a saucepan or cauldron, from which we will prepare a concentrated broth.

Sterilize jars with lids. Place a laurel leaf and peppercorns on the bottom of each.

Fill the jars with chicken, filling them to half full.

Lightly tamp with your fingers and add ½ teaspoon of salt.

Fill the jar to the top, add another half a small spoon of salt.

Place a towel on the bottom of the pan so that the glass containers do not bounce or knock during heat treatment. Place the jars and cover with lids.

Pour hot water into the pan until it reaches the hangers of the jars.

Place on the stove, turn the heat to low. Cook the stew with water gently boiling in a saucepan for about 3.5 hours.

Cover the pan with the backs and other parts for the broth. Also simmer over low heat for three and a half hours. There is no need to add water.

After the specified time has passed, remove the sterilized jars. Pour the broth from the backs and cartilages into jars. The broth contains a lot of collagen; once it hardens, it will become an obstacle to air reaching the meat. Thanks to this, the stew will last for a long time.

Roll up the jars or secure them with sterile screw caps. Cool, covered with a blanket. Then transfer to a cold room with a low temperature for long-term storage.

Stewed chicken with gelatin and vegetables

Another option for preparing stewed meat in jars, with the addition of vegetables and gelatin.

Take:

• Broiler chicken.
• Gelatin – 1 gr.
• Celery root – 50 gr.
• Carrots – 2 pcs.
• Parsley root – 1 pc.
• Salt, peppercorns - to taste.
• Water - liter.

How to cook:

1. Cut the carcass, divide the fillet into pieces. Put it on the stove to cook.
2. Place in a separate pan the parts not intended for canning - legs, heads and necks, backs. Make a strong broth from them.
3. Add chicken meat to the broth and bring to a boil.
4. Peel the roots, carrots, cut into pieces. Add to the broth. Season with peppercorns and add salt. Cook the stew over a gentle simmer until the meat is done.
5. Divide the chicken fillet among the jars.
6. Dissolve the gelatin crystals with a little broth. Pour into the pan, stir quickly.
7. Pour broth with gelatin over the meat in jars. Cover with lids.
8. Sterilize for 1 hour 20 minutes in a pan of boiling water. Then seal in any way. Cool gradually, wrapping it warmly.

With buckwheat

To prepare chicken stew with buckwheat, you will need to prepare the following set of products according to the list:

• 250 g chicken fillet;
• 150 g lard;
• 100 g buckwheat;
• 1/2 tsp. table salt;
• 1 laurel leaf;
• 1/4 tsp. ground pepper;
• 3 black peppercorns;
• 3 peas of allspice;
• 1/2 onion.

Homemade chicken stew (the recipe in jars is supplemented with buckwheat) is prepared in this way:

1. The first step is to rinse the chicken fillet with cold water, then dry it with a napkin and cut it into small pieces. You will need to place them in a bowl, add table salt and ground pepper. You should also clean the onion by removing the skins from it. Chop the onion into small cubes, add to the meat and mix the ingredients.

2. Next, the meat needs to be placed in a pre-sterilized 750 ml jar. The meat also needs to be filled with water so that it is at the same level as the chicken, add a bay leaf and allspice and black peppercorns.
3. Now you need to cover the container with a lid without screwing it on. Pour water into the pan, boil it and place the jar. You can cover the pan and cook the meat for 3 hours. During the stewing process, you need to add water to the pan.
4. During this time, you will need to cut the lard into small pieces, place it in a hot frying pan and melt. Buckwheat must be thoroughly washed and all black grains removed.
5. After 3 hours, you need to remove the jar from the pan, pour buckwheat into it, add water so that there is 3 cm of free space left at the top of the jar, and return the jar to the pan with boiling water for another 40 minutes. After the time has passed, you need to pour the melted lard into the jar and keep it in a saucepan with boiling water for another 10 minutes. After cooking, immediately screw the lid on the hot jar and leave it at room temperature for 24 hours.

Delicious chicken stew in a pressure cooker

A slow cooker will simplify the process of canning stewed meat for the winter.

We take:

• Broiler – 2 kg.
• Bay leaf – 3 leaves.
• Sweet peas – 2-4 pcs.
• Salt - to taste.

How to cook:

1. Divide the chicken carcass into parts; it is not necessary to cut out the bones. Rinse and place in a bowl.
2. Set the “Extinguishing” mode by turning on the timer for 3 hours. There is no need to add water.
3. After the signal, take out the meat, disassemble it, removing bones and cartilage (as for jellied meat , remember, we already cooked it together).
4. Return the fillet back to the bowl, season with spices and salt.
5. Set the timer for 1 hour, do not change the mode.
6. Distribute the finished stew into a glass container, pour in the broth remaining after stewing, and roll up. Shelf life in the refrigerator is 6 months.

Cooking in a slow cooker

Today's housewives will not have much difficulty preparing any, even the most exquisite, treat if they have an irreplaceable assistant in their arsenal of kitchen appliances. Of course, we are talking about a slow cooker. With its help, it is easy to make the described preparation if you use the appropriate chicken stew recipe.

Required ingredients:

• chicken – 3 kg;
• onion – 1 pc.;
• bay leaf – 5 pcs.;
• black pepper – 10 peas;
• salt – 2 tbsp. l.;
• spices - to taste.

Stages of work:

1. You need to remove the bones from washed and dried chicken, then chop them into large pieces.
2. We transfer the meat into the multicooker container, “seal” the lid of the kitchen appliance, and set the “Stew” mode.
3. After 2 hours, add chopped onion into large rings, salt, and prepared spices.
4. After another 2 hours, turn off the machine, but do not remove the meat - we give it time to reach the desired condition (at least 4 hours).
5. After the specified time, open the multicooker, remove the onions, and distribute the meat into jars. If the dish will be used in the near future, it is better to place it on the top shelf of the refrigerator. Otherwise, you will have to roll up the stew in the usual way and put it in the basement.

Stewed chicken fillet in the oven with prunes

You will be surprised, but you can make the appetizer more sophisticated by adding prunes to the stew. Here, a different cooking technology was chosen - in the oven.

Compound:

• Chicken – 2 carcasses.
• Prunes – 100 gr.
• Seasonings for chicken - to taste.
• Salt – 3 large spoons.
• Bay leaf – 4 pcs.

Preparation:

1. Soak the prunes in warm water for a quarter of an hour. Remove the seeds and cut into halves.
2. Wash the carcasses, dry them, and divide them into fillets (parts with bones are not suitable for preparing chicken stew for this recipe). Add salt and chicken seasonings (in moderation, don’t get carried away). Mix well, spreading throughout the meat.
3. Place halves of prunes and bay leaves on the bottom of the jars.
4. Fill the jars to the top with meat and press down a little.
5. Place in a completely cold oven on a baking sheet, cover with a sheet of foil on top.
6. Bring the temperature in the oven to 170 o C. Cook the stew for 2.5-3 hours.
7. After the specified time has passed, screw the containers tightly. Cool by placing on the lid and wrapping it warmly. Store in a cool place.

Chicken stew with prunes

An interesting and very original recipe for a dish from which you can make chicken stew at home.

Compound:

• chicken – 1 carcass;
• pitted prunes – 70 g;
• bay leaf – 2 pcs.;
• salt – 1 tbsp. l.;
• dry spices – 1 tsp.

Stages of work:

1. We wash the chicken, dry it with paper towels, and then cut it into small pieces. It is important to remove bones from meat, since their further use in cooking is not entirely reasonable.
2. Salt and season the prepared component with spices. Leave the chicken to marinate for 15 minutes.
3. Pour boiling water over the prunes for 10 minutes, then drain the water and chop the ingredient into small strips.
4. Place seasoned meat at the bottom of sterilized jars, alternating it with prunes. Fill the container 80%, cover with foil with a small hole in the center and transfer to the still cold oven. For the first 30 minutes we cook the dish at a temperature of 155 degrees, and for the next 150 minutes at 180.

It is better to keep the finished meat preparation in the refrigerator.

How to make chicken stew in an autoclave

Rural residents who raise large quantities of poultry have long appreciated the capabilities of the autoclave. The stew turns out very tasty and juicy.

We take:

• Chicken – 1 kg.
• Bay leaves - a couple.
• Spices, dry - to taste and desire.
• Pepper, ground.

How to cook:

1. Prepare poultry carcasses for processing, divide into parts. Trim the fat and chop it finely.
2. Sprinkle the meat with salt, pepper, chopped bay leaf, and other seasonings. Mix well.
3. Divide into sterilized jars, leaving at least a centimeter of empty space at the top. Cover with sterile lids and roll up.
4. Place any paper on the bottom of the autoclave and splash a little water.
5. Place the jars, set the temperature to 120 o C. Cooking time for chicken stew is 45 minutes.
6. After the signal and the end of the autoclave, leave the workpiece until it cools completely. Then wipe dry and transfer to permanent storage.

Benefits of the main ingredient

Chicken stew at home is not only tasty and practical, but also incredibly healthy. In terms of the amount of substances vital to humans, this meat has no analogues. Amino acids are the building material for protein, which, in turn, is the building material for muscle tissue. Moreover, without amino acids the transport of useful elements in the body is impossible. Chicken, like no other product, is rich in these substances. The table shows the amino acids that are present in the greatest quantities in white meat.

Table - Amino acids in chicken and their role in the body

Chicken is an indispensable product for women of fertile age. Meat is rich in vitamins B9 and B12. These substances support reproductive function and contribute to the normal course of pregnancy.