Sometimes there is no time at all to prepare a family lunch or dinner, you need to prepare something quick and simple. In this case, the saving product is stew. Today, stores offer a large assortment of these canned meats, 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.

Stewed chicken

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

• 2.5 kg chicken fillet (or chicken with bones);
• 2 tablespoons table salt;
• 1.5 teaspoons ground black pepper;
• 10 black peppercorns;
• 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 need to be thoroughly cleaned with soda, rinsed and sterilized over hot steam.
2. While glass containers are undergoing the sterilization process, rinse 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. Season the chopped fillet with salt and pepper. In addition to the spices listed, you can add your favorite ones, such as marjoram. Mix everything thoroughly, spices and salt should cover every piece of meat.
4. Let's move on to filling the jars. Place in each jar Bay leaf and 3-4 black peppercorns, then fill the jar with chicken meat, not reaching 4-5 cm to the top. Next, pull cling film and make several punctures in it so that the steam can escape freely.
5. Place the jars on a cold roasting sheet and place in the oven. Preheat the oven to 200 degrees only after placing glass containers inside. If it is heated in advance, the jars may burst under the influence of high temperature. Chicken fillet in jars must be simmered for at least 3 hours.
6. 20 minutes before the end of stewing, 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 cans of stew from the oven and pour melted fat into each, it will help extend the shelf life of the product.
8. All that remains is to close the jars with sterile metal lids and wait for the canned food to cool, then they can be put away in a dark and cold place.

Simple secrets that will help make chicken stew more delicious:

• Buy chilled meat; frozen fillets will turn out a little dry after stewing. The taste of ready-made canned food will suffer and it will not be as tasty.
• If you use bone-in meat instead of fillet, you don’t have to remove small bones; during the stewing process they will become soft and can be eaten; tubular bones must be cut to allow air to escape from them, which reduces the shelf life of the finished product.
• To prepare canned food at home, do not use iodized salt if you intend to store the product for a long time.
• It is best to prepare canned meat in glass dishes; in extreme cases, enamel dishes are suitable, but in no case plastic.
• It is recommended to store the finished product according to all the rules for no more than one year, although chicken stew prepared using the correct technology can be suitable for consumption for 5 years.

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

Homemade stew is a very convenient and popular preparation that will come to the rescue of students, working people and everyone who has little time for culinary delights. With its help, you can easily prepare a hot dish for either the first or second course. And today we will prepare chicken stew at home for the winter.

Of course, it’s easier to buy a ready-made jar in a store, but can you be sure that it’s completely natural? Often such a product contains more fat, veins and bones than meat, and the taste leaves much to be desired. To increase shelf life, such meat can be stuffed with antibiotics and preservatives, which can have a negative impact on health. Therefore, a great solution is to cook the stew yourself.

Cooking delicious stew

First of all, you need to carefully consider the choice of bird. If you keep domestic chickens or you have friends from whom you can purchase such raw materials, then this is simply wonderful. After all, the taste of chicken meat raised at home is much richer and more pleasant than that of store-bought broilers. Then you can use a minimum of spices so as not to interrupt the taste and aroma of the dish. But if you can’t buy poultry, you can make stew from store-bought chicken. Here you can season the meat as you wish by adding your own ingredients to the recipe to taste (for example, curry, or add a little more ready-made seasoning for chicken).

So, for a tasty meat preparation you will need a chicken carcass weighing 1.5-2 kg. Select the remaining ingredients based on 1 half-liter jar:

• 0.5 kg chicken meat
• 3-4 pcs. allspice
• 0.5 teaspoon black peppercorns
• 1 teaspoon salt
• 0.3 teaspoons dried garlic (or grated fresh)
• 1 PC. bay leaf
• 0.5 pcs. onions
• 0.5 tsp chicken seasoning

Preparation

Cut the chicken carcass into small pieces, remove bones if possible, and rinse the meat well with running water. Place in a saucepan, sprinkle with salt, spices, seasonings. To enrich the taste, add chopped onions at the rate of half an onion per half-liter jar of prepared stew. Stir and refrigerate for half an hour. Then take it out and let it sit for a while. room temperature.

Meanwhile, prepare jars and lids. Rinse them thoroughly, then sterilize over steam or in the oven for at least 10 minutes. Place a bay leaf and a few black peppercorns and allspice on the bottom of each jar. Fill the sterilized jars with chicken meat, leaving about one and a half to two centimeters of free space up to the rim. Now pour a little boiled water into each jar, about a couple of tablespoons, so that there is still about 1 centimeter left to the edge of the jar. Close the jars with sterilized lids, tightening them one turn.

Now take a large pan to cook the chicken in a water bath. Place a special stand or a rolled towel at the bottom to prevent the jar glass from overheating and bursting while stewing the meat. Place jars of chicken in a saucepan. Pour warm water to cover the jars up to the hangers. Turn on high heat, after the water boils, reduce it to low and leave to simmer for 4-5 hours. Monitor the water level: if it boils a little, add warm water to the level of the hangers of the cans. If you want to enhance the thermal effect, you can cover the pan with a lid.

Remove the cans of prepared stew from the pan, roll them up with a key until the end, or screw them on by hand if you have special lids. Turn the jars upside down and cover with a thick blanket. When they have cooled completely, you can store them in a cool place.

Storage

For example, to cook such a quick soup: boil water in a saucepan, add some washed cereal (of your choice) or noodles, chopped potatoes. Separately, fry the grated carrots and chopped onion in a frying pan, place them in the pan 5 minutes before readiness. Open a can of meat and pour about half of its contents into the soup. Bring to a boil, season with salt, spices, fresh herbs, bay leaf.

From the remaining half of the stew you can prepare a second dish. Boil the cereal or potatoes, drain the remaining water. Add fried onions and other vegetables to taste, meat preparation, warm everything together a little, season to taste, sprinkle with herbs. Here you have a delicious lunch ready, and at no extra cost! And if you don’t have the time and energy at all, then just spread the stew on some bread, put a few slices of fresh cucumber, a couple of sprigs of parsley. The result is a hearty and flavorful sandwich. In a word, it would be a stew, but you’ll figure out how to eat it yourself.

Bon appetit!

Chicken stew in the oven in a glass jar

The main thing is to follow the cooking technology correctly, and you will succeed.

When you have almost no time to prepare a homemade dinner, chicken stew, cooked in a glass jar in the oven in advance, can be a real salvation. Of course, it is better to prepare several jars yourself, because then you can be sure of the quality of the contents of your home canned food. And what an amazing taste they have!

There are several proven preparation methods, and one of them is baking meat in the oven. The prepared chicken pieces are placed in glass jars and stewed in the oven for several hours. This method is convenient because you don’t need to continuously monitor the cooking process, and you can devote these hours to other household activities.

Ingredients (for 2 liter or 4 half liter jars):

• Chicken fillet (or chicken meat with bones) – 2.5 kg
• Ground black pepper – 1.5 teaspoons
• Black peppercorns – 10 pcs.
• Table salt – 2 tbsp. spoons
• Bay leaf – 5 pcs.

Preparation

Treat the jars in advance: rinse them well with soda, then sterilize with hot steam. While they are sterilizing, take care of the chicken. For stew, it is better to buy chilled rather than frozen fillets, otherwise it will come out somewhat dry. If you have meat with bones, then small bones do not need to be removed. During stewing, they will become softer, and then they can be easily chewed. Tubular bones should be cut so that the air trapped inside them is completely released. Then the finished product will be stored longer. The usual shelf life of homemade meat products is about a year, but with the right preparation technology, canned food can remain good for up to 5 years.

Wash the chicken meat, cut into small pieces, trim off excess fat (but don’t throw it away, it will come in handy). Salt and pepper the processed pieces, and you can season them with other spices to your taste (for example, a curry mixture has worked well, as well as marjoram, nutmeg, basil, etc.). Mix everything thoroughly so that the seasonings coat each piece of chicken.

Now put 3-4 black peppercorns and a bay leaf in each prepared jar. Fill the jars with chicken meat, leaving a distance of about 4-5 cm on top. You don’t need to add water, the meat will still be juicy. Stretch cling film or foil over the top and make several holes to allow steam to escape unhindered.

Place the cans of meat on a baking sheet and place them in a cold oven. There is no need to preheat the oven in advance, otherwise the jars may burst. Gradually preheat the oven to a temperature of 120-200 degrees, no higher, and simmer the chicken in jars for about 3 hours.

When there are about 20 minutes left before the end of the stewing process, take the trimmed pieces of fat, put them in a thick-walled pan and melt. Remove the cracklings and salt the resulting liquid fat. When you take the cans of prepared stew out of the oven, pour the melted fat into them on top. This operation will significantly extend the shelf life of your workpiece.

Sterilize the metal lids (you can get rubber bands out of them, they won't be needed). Roll up each jar using a key, turn it over, cover it with something warm, and let it sit until it cools. It is better to store the finished product in a dry and cool place.

Stew prepared in this way turns out tender and juicy. It can even be used for dietary nutrition, unless, of course, you eat fat, which in this case plays more of a natural preservative. Once you open the jar, simply remove it, and you can prepare a variety of dishes with the addition of chicken stew. Bon appetit!

Homemade chicken stew in a saucepan

This preparation will help you out more than once in situations of time shortage or a couple of days before payday.

It happens that they gave you a domestic chicken or rooster from a village or dacha, but you don’t know what to cook from them. You can, of course, cut it into portions, freeze it and later cook delicious rich soups and borscht. Or you can make natural homemade chicken stew in a saucepan at home - with your own hands!

You can also buy chicken breasts and drumsticks yourself and cook delicious meat in a saucepan. Take this recipe as a basis, and later you can experiment with the ingredients. Based on the situation, you can reduce or increase their number, observing the proportions.

For 3 liter jars of homemade stew you will need:

• 2 kg chicken breasts
• 9 pcs. chicken drumsticks
• 30-40 black peppercorns
• 1 teaspoon ground black pepper
• 6 pcs. lava leaf
• 3-4 teaspoons salt

Preparation

Take three liter or six half-liter jars. Clean them thoroughly with baking soda, then rinse thoroughly. Sterilize jars and lids in any convenient way. Wash the chicken breasts and drumsticks under cool running water, then dry them with napkins. Cut the breasts into medium-sized pieces. It is advisable to remove large bones.

Place the chicken in a deep saucepan or bowl, season with salt and ground black pepper, and mix everything well. Let it sit for about 30 minutes. Meanwhile, put a bay leaf on the bottom of the jars (if the jars are half-liter, then half a bay leaf) and a few peppercorns. After this, place several pieces of chicken breast and 3 drumsticks per liter jar (half as much for a half-liter jar). Add the remaining bay leaf and peppercorns.

Place folded gauze or a towel on the bottom of a large saucepan and place jars covered with foil. Fill in cold water up to the shoulders, cover the pan with a lid, bring to a boil and simmer over low heat for 4 hours. Add water periodically.

Remove the jars from the pan onto a wooden surface and taste for salt. Seal tightly with sterilized lids and place again in the same pan. Add water up to the hanger and sterilize for another 2 hours. Then the stew will be stored longer, so this method is suitable for preparing for future use.

Take out the jars with the finished product, turn them over and wrap them up. When they have cooled completely, store them in a cool place. Chicken stew cooked in a saucepan is ready! Bon appetit!

Homemade chicken stew in an autoclave

If you have an autoclave, then making your own chicken stew will not be difficult. This meat dish It turns out aromatic and juicy, and the chicken pieces are easily separated from each other without falling apart into a mess.

Ingredients:

• 1 whole chicken carcass
• 1 cup broth
• 5 black peppercorns
• 2 pcs. bay leaf
• Salt to taste

Carefully remove the skin from the chicken, wash the carcass, cut it into pieces, and add salt. Wash the jars, dry them, place a bay leaf and peppercorns on the bottom of each. Then fill the jars tightly with pieces of meat, about one-third full. Pour boiling broth and seal the jars with lids. Place in an autoclave, fill with water up to the thermometer. Close the lid, pump up the pressure to 1.5 atmospheres, and turn on the gas. Bring to a temperature of 120-125 degrees and turn off. Leave to cool, maybe overnight. Then carefully release the air and open the unit lid. Take out the jars with the finished stew. Bon appetit!

Homemade chicken stew in a slow cooker

Many housewives appreciate the convenience of preparing various dishes in miracle pans. And homemade chicken stew in a slow cooker has a particularly delicate taste and exquisite aroma.

Ingredients for a 5-liter multicooker bowl:

• 1 large domestic chicken or rooster (4-4.5 kg)
• Bay leaf, salt, black peppercorns - to taste

Process the chicken carcass. If necessary, scorch, then wash and dry with paper towels. Carefully remove the skin, separate the flesh from the bones, and cut the meat into medium-sized pieces. Small bones do not need to be removed. Place the meat in the multicooker bowl, you can add half a glass of water. Turn on the multicooker to the “Stew” mode and set the time to 4 hours. Half an hour or an hour before the end of cooking, add pepper, salt, bay leaf, stir.

Spoon the finished stew into sterilized jars and screw on the lids with scalded boiling water. Cover with a blanket and leave to cool. It is better to store cooked meat in the refrigerator.

Homemade chicken stew in a pressure cooker

It’s even easier to cook chicken stew in a pressure cooker at home. The meat will be soft and tasty.

Ingredients:

• Chicken weighing 1.3-1.5 kg
• Salt – 25 g
• Water – 300 ml
• Black pepper – 6 peas
• Allspice – 6 peas
• Bay leaf – 2 pcs.

Preparation

Cut the chicken, salt it, put it in a pressure cooker. Fill with water, salt again, add pepper and bay leaf. Close the pressure cooker tightly, place on the stove, and bring to a boil. Then cook on low heat for 2 hours. Release the steam and place the meat in sterilized quart jars. Cover with lids, sterilize in a saucepan with water for 40 minutes, then roll up. The stew is ready.

Stewed chicken in a pressure cooker

A multicooker-pressure cooker is the younger sister of an autoclave, so you can easily prepare chicken stew in it. A 5-liter multicooker bowl can hold up to 5 kg of chicken meat.

Ingredients (per 1 kg of chicken):

• 15 g salt
• 5 pieces. peppercorns
• 10 g vegetable oil
• 1 PC. bay leaf

Cooking chicken stew in a pressure cooker

Cut the chicken into pieces, wash, sprinkle with seasonings, and place tightly in a slow cooker. Pour in some water and vegetable oil. Seal tightly, set the pressure cooker timer for 90 minutes, and let it cook. Then, after releasing the steam, put the stew into sterilized jars, add broth from the bowl, and cover with lids. Sterilize for 15 minutes in the oven at 120 degrees, and then roll up the lids.

Homemade chicken gizzard stew

Chicken stomachs have a harsh structure, so it is better to cook stew from them in a pressure cooker. In a regular saucepan, increase the simmering time to at least 4 hours.

Ingredients for making chicken gizzard stew at home:

• 1 kg chicken gizzards
• 150 g lard (lard)
• Mixture of “5 peppers” - 4 peas each
• 20 g salt
• 2 g salt
• 0.5 pcs. bay leaf per jar

Wash the chicken stomachs, cut them, put them in a pan with diced lard. Add seasonings, stir, leave for an hour. Then transfer to half-liter jars, lightly tighten the lids, and place in a saucepan or pressure cooker. Fill with water up to the shoulders, cook for 1.5 hours in a pressure cooker at a pressure of 1.4 atmospheres (in a saucepan - 4 hours). Seat the finished stew tightly.

How to properly cook chicken stew at home: revealing the secrets

Cooking stew at home is not such a complicated process as it seems at first glance. All you need is enough chicken meat, some vegetables, jars with lids and spices. Based on our recipe, we will tell you simple secrets on how to prepare chicken stew at home so that it turns out especially tasty and can be stored for a long time.

So, to prepare tender meat you will need:

• 1 chicken
• 3 pcs. onions
• 5 cloves garlic
• Spices – your choice (salt, black and allspice, coriander, cumin, nutmeg, basil, curry mixture, bay leaf)

Preparation

It is better to buy home-made, young chicken, then you will need to use less spices. You can use store-bought chicken legs and chicken breast, but not frozen, but chilled. If you only have breasts, then cook the stew one and a half times longer and add more onions to it, then the finished dish will come out juicier. Thoroughly coat the pieces of meat in spices. You can put them in the refrigerator for a while. To keep the dish longer, do not use iodized salt; it is better to use regular table salt.

Wash the chicken and cut it up. It is better to remove the giblets and remove the skin. It is also advisable to trim excess fat from the legs. Cut the breast into small cubes, and the legs can be a little larger. Set aside the back, head and wings for soup (you can add giblets to them).

Sterilize jars (preferably half-liter jars), scald the lids with boiling water. At the bottom of each jar, place a bay leaf, a few peppercorns, cumin, and coriander. Fill the jars with layers of chicken pieces, chopped onion and garlic. The topmost row is meat, but there should be at least 1 cm left to the edge of the jar. You don’t need to pour water.

You can simmer in two ways: in a saucepan in a water bath and in the oven. If in a saucepan, then lay a towel on the bottom, cover the jars with lids, pour water up to the hanger and simmer slowly for about 4 hours. Add water from time to time so that it is always up to the hangers of the jars. If you cook in the oven, do not preheat it in advance. Place the jars of chicken on a baking sheet, cover with foil or lids, and place in the oven. Turn the heat to 120 degrees and simmer for about two hours.

Carefully remove the jars from the pan or oven and roll up the lids. Jars with screw caps are very convenient, then you don’t need a key. Then turn the jars over, wrap them and leave until completely cool. Yummy is ready!

We hope our recipes will help every housewife prepare excellent chicken stew for the winter at home: in a jar. In a slow cooker, autoclave or other method. The main thing is that you don’t have to buy this hearty and tasty preparation.

Undoubtedly, homemade stew is significantly superior to store-bought stew. This versatile workpiece never hurts. It is suitable for both first and second courses. That is why you should not be lazy and prepare a few 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 suggest considering more economical options with chicken.

Chicken stew recipe

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

For a 500 gram jar it will take:

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

Chicken stew recipe:

We cut the chicken, removing the bones. Cut the chicken meat into small pieces. Place in a saucepan, adding seasonings and onions.

Mix everything well and put it in a cold place for about 30 minutes. During this time, the chicken will be saturated with all the flavors. Next, keep the saucepan for 20 minutes at room temperature.

Take a sterilized half-liter jar. Place allspice and peppercorns and a bay leaf on the bottom. Next, add the chicken. Please note that the chicken should not be placed right at the neck. Leave about 1 1/2 - 2 cm from the edge.

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

Turn on high heat and wait for the water to boil. As soon as we have waited for this moment, reduce the heat and simmer 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 up to the hangers of the can.

After our stew is ready, you can seal it tightly. Next, turn the jar upside down and wrap it in a blanket. We are waiting for it to cool down. Store in the cold.

What to cook from homemade stew?

First of all, the stew is used to make soups. Moreover, even a child can handle this task. All we need is to boil water, put diced potatoes and noodles into it. Make a carrot and onion fry, which 5 minutes before it’s ready, add it to the pan with the soup along with homemade stew. Add salt and pepper to taste. All is ready.

As a rule, it takes about half a can of stew for a small saucepan. The second half can be used to prepare the second dish. For example, make navy pasta with stewed meat and onions, or buckwheat with homemade stew. Simple, tasty and satisfying.

Chicken stew recipe in the oven

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

To make this delicacy, we take chicken pieces (preferably boneless), put them in clean jars and simmer them 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 thoroughly and cut into small slices. Season with salt and ground black pepper.

Next we need clean sterilized jars. This quantity of products is designed for 2 liter or 4 half-liter jars. Place peppercorns and bay leaves at the bottom of each jar. Next, add the chicken (not all the way to the top).

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

Place the jars in a preheated oven. Gradually heat it to about 200 degrees Celsius. Simmer everything for about 3 hours.

There is another trick when preparing homemade stew, which helps extend its shelf life. For this stew we use fattier meat. We cut off all the fat. Prepare the stew as described above. 20 minutes before the end of cooking, melt the fat in a saucepan, add salt and discard the cracklings. Pour the melted fat into jars with the finished stew.

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

Recipe for chicken stew in a saucepan

Ingredients:

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

Chicken stew recipe:

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

Wash the chicken and cut into pieces. Season with salt and ground black pepper. Mix well. Leave for 30 minutes.

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

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

As it boils, add water to keep the level constant.

After our stew is cooked, we screw it with iron lids. We turn it over, put it on the lids, wrap it in 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. Peppercorns and bay leaves are placed at the bottom of sterilized jars. Next, the chicken is compacted. Fill everything with broth and add some salt. Close the jars tightly with lids. Place in an autoclave. Pour in the required amount of water. Close the lid. Set the pressure to 1 1/2 atmospheres. And we put everything on gas. We wait until the temperature reaches 125 degrees and turn off the gas. Let our stew cool completely. And only after this you can release the air and carefully 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 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 start processing the chicken. We remove the skin and bones with it. Cut the chicken meat into slices. Place in the multicooker bowl. Pour about 1/2 cup of boiled water there. 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 add spices.

Place the hot cooked chicken stew into jars. We twist it. Ready!

Recipe for stewed chicken in a pressure cooker

Ingredients:

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

Recipe for chicken stew in a pressure cooker:

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

Place the stew into sterile jars. Please note that this must be done while the product is still hot. 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 salt
• 1 bay leaf
• 10 ml vegetable oil.

Recipe for stew in a multicooker-pressure cooker:

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

Chicken gizzard stew recipe

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

Ingredients:

• 1 kg chicken gizzards
• 150 grams of lard
• 4 peas each of allspice and black pepper
• 20 grams of salt
• 2 bay leaves.

Chicken gizzard stew recipe:

The stomachs should be thoroughly washed and cut. Place the offal into the pan. Diced lard and seasonings also go there. Leave everything for 1 hour. Next, put into jars and place in a large saucepan. Add cold water up to the hangers of the jars. Boil and cook over low heat for 4 hours. We seal it hermetically.

Some secrets for making chicken stew at home

To make our stew more flavorful, you should add ingredients such as onions and garlic. For 1 chicken carcass, take 3 small onions and 5 cloves of garlic. You can put any spices.

Rub the chicken pieces thoroughly with spices. Place in the refrigerator for half an hour.

Place a bay leaf and peppercorns on the bottom of each jar. Next, add the chicken, onion and garlic, alternating layers. We prepare in any convenient way described above. Seal tightly and send to a cool place. Everything is very simple.

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

Homemade stew

This universal product 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. It is better to cut off all excess fat in advance.
• Sprinkle the meat with salt and pepper and then stir.
• Wash the glass jar thoroughly, dry it and heat it in microwave oven A couple of minutes.
• Place a bay leaf on the bottom of the prepared dish, and place 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 300 grams of white lard into small pieces. After this, transfer it to a suitable container and melt it.
• When the specified time has passed, remove the stew from the oven and wipe the surface of the dish 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, skim off the fat and use the meat as intended.

Stewed chicken in the oven

If you want to please your family with a delicious homemade dish, but you are sorely short of time to cook, then this wonderful product will come to your aid. How to prepare the most delicious chicken stew? 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.
• Place one bay leaf and two allspice peas in the bottom of each jar.
• After this, fill the dish 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 oven temperature to 200 degrees and simmer the meat for three hours.
• Melt it in a frying pan and pour it into the cans of stew after the meat is completely cooked.

Seal the jars with pre-boiled metal lids and then cool them to room temperature. Place the stew in the designated place for storage.

Stew in a slow cooker

• Prepare two kilograms of meat - wash it, dry it and cut it into small pieces.
• After this, place the beef in a multicooker bowl, salt it and sprinkle with spices.
• Set the “Extinguishing” mode for at least six hours.
• Rinse half-liter jars with soda, scald them with boiling water and dry.
• Turn on the multicooker to the “Steam” mode and bring the contents of the bowl to a boil.
• Place the meat in jars and fill it with the juice released during cooking. Cover the canned food 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.

Stewed pork

What should a good housewife do with a large amount of meat (purchased, for example, at a decent discount)? We invite you to use this wonderful recipe. Stewed pork is easy to prepare and turns out very tasty.

• Cut a kilogram of meat into two centimeter cubes.
• 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.
• Place the pork to marinate in the refrigerator for six hours.
• When the required time has passed, transfer the meat to a baking dish, level it, pour in vegetable oil (about one and a half cups) and place it on a baking sheet.
• Cut a small piece of baking paper, crumple it and cover the pork. After this, cover the pan with a lid or food foil.
• Preheat the oven to 130 degrees and place the meat in it.
• After 45 minutes, remove the paper and place a few cloves of garlic, cut in half, into the pan. Next, you need to close the mold again and put it 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 stew for future use, then it should be divided into jars. To do this, the dishes need to be sterilized - hold for half an hour on a wire rack over a pan of boiling water. Stewed pork is placed in jars and immediately closed with clean lids.

Stew in Belarusian

This recipe can be used to cook pork, beef and even poultry. The meat turns out very tasty and juicy, and therefore it can be used for preparing 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.
• Place a few bay leaves and a few allspice peas at the bottom of clean half-liter jars.
• Fill the dish 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, place 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 the nylon lids.

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

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 consumed as an independent dish or prepared from it into soups, porridges and naval pasta.

• Cut chicken breasts (one and a half kilograms) into pieces, salt, pepper and mix with bay leaf.
• Transfer the meat to a pressure cooker and add water to it.
• Close the dish tightly with a lid and place it on the fire.
• When you hear a characteristic whistle, reduce 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.
• Place the meat and broth in sterilized jars and cover with pre-boiled lids.
• Place a towel in the bottom of a large saucepan, then fill it with water and place it on the stove.
• Place the cans 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.

Rillette

This French dish is a stew that can be used as a pate or main dish. 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 your task easier, place the spices in a linen bag and tie them with thread. This way you can easily remove them at the end of cooking.
• Cut a kilogram of pulp into small pieces and place on top of the ribs.
• Add six teaspoons of salt to the pan.
• Cut a circle out of parchment large enough to cover all the meat. Crumple the paper, place it on the saucepan and cover the entire structure with a lid.
• Turn on low heat and simmer the meat for four hours. There is no need 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 pan, remove the ribs, trim the meat from them and put it back.
• Stir the pate, bring it to a boil again, and then place it in sterilized jars and close the lids.

When the stew cools, a film of fat forms on its surface. This will help preserve the product for a long time. If your meat is not fatty enough, use goose lard to seal it. Place the pate in the refrigerator and wait a couple of weeks for it to ripen.

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

• Cut beef, pork or chicken into pieces, mix with salt and spices.
• Sterilize the jars and then fill them with meat.
• Make broth from the bones and pour them into the future stew.
• Pour water into a deep baking tray, place the jars on it and light the fire.

Cook the meat for two to three hours (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.

If you have purchased a lot of homemade 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 is not a quality product; it is better not to buy it. Store-bought stew often contains a lot of fat and bones, but little meat.
Chicken stew at home is easy to prepare and prepare for the winter, but you will have to wait a little time (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 neck in a small clean container and fill with water (1 liter). Put the chicken body to cook on the fire, we will then need a small amount of 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) per liter jar of 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.