How to cook chicken stew in a saucepan; warm and tasty homemade preparation

How to cook chicken stew in a saucepan - warm and tasty homemade preparation

Stewed chicken in a saucepan is a good homemade option that is convenient to have on hand. In the future, from this stew you can prepare hearty side dishes with potatoes or cereals. The soup with stewed meat turns out tasty and rich.

There is no doubt about the quality of the product, because it will be literally clear what ingredients are included in its composition. It is best to store the product in the refrigerator. You can use the tender stew right away, or you can wait for the most opportune moment.

Ingredients:

Chicken carcass - 1 pc. (2 kg).
Bay leaf - 2-3 pcs.
Dark peppercorns - 1 tsp.
Carnation - 3-4 umbrellas.
Salt - 2 tsp.

How to cook:

1. The essence of making stew is long-term boiling of meat according to the jellied principle. You need to immediately add the entire set of spices, but you can do without vegetables.

A whole chicken will come in handy - it could be a soup bird or a broiler. In the 2nd case, the cooking time can be reduced, because the broiler will cook much faster. The cooled carcass must be washed with clean water and all excess removed.

2. Using a sharp knife, you need to cut up the bird. To create this is quite simple - you need to separate the legs, wings and backbone, and cut the breast into 4 parts.

3. It is better to cut the ridge with the neck into two parts and then all the pieces must be placed in a huge pan. You also need to add the prepared spices there – cloves, dark (and/or aromatic) pepper, bay leaf. There is no need to salt right away.

4. Next, you need to pour water into the pan so that it covers all the pieces. Because this is not jellied meat, you can add extra water so as not to add any 10 minutes. After this, the pan must be placed on the stove, after boiling, remove the foam and cook the bird for 3 hours. Half an hour before the end of cooking, salt the meat.

5. After 3 hours, you need to remove the chicken pieces from the hot broth - it’s easy to do this with a slotted spoon. After the chicken has cooled slightly, you need to take it apart into pieces, separating the meat from the bones and removing the skin.

6. Next, the pieces of meat need to be returned to the pan and poured with strained concentrated broth. There is no need to add water, you can only test it “for salt” - the stew is prepared a little too salty. Allow the meat to simmer in the broth for about 15 minutes.

7. If you plan to store the stew for a long time, you need to carefully sterilize the jars and lids, then put the meat into containers and pour in the remaining fat.

8. After this, you can roll up the meat and wrap it until it cools. In any case, the stew must be stored in a cool place.

Canned chicken for the winter - 5 indescribably delicious recipes

Naturally, you can buy stewed meat in the store, but homemade canned chicken for the winter is much tastier and healthier, because it is prepared only from natural products.

Main manufacturing rules

To make the chicken stew delicious, you need to follow a number of rules:

It is better to use poultry; in this case, it is better to take spices in small quantities so as not to drown out the natural smell. If you use store-bought broilers, especially frozen ones, then you can’t count on the smell; you can add spices at your own discretion;

you can prepare canned food from unblemished meat or cut the poultry into pieces with bones;

It’s important to prepare the containers perfectly – thoroughly wash and dry them;

Stew can be prepared using various methods. The easiest way to create this preparation is with the use of kitchen devices (autoclave, multicooker), but it is possible to get by with an ordinary stove;

It is better to store the finished stew in the cold; the shelf life is 6 months.

Stewed chicken in the oven in a glass jar

The easiest way to prepare chicken stew is in the oven. The products are immediately placed in glass jars in which they will be stored. During the manufacturing process, you will not need to constantly supervise the jars; you just need to set a timer for the designated time. Despite all this, the meat tastes good. The chicken is cooked in its own juices, apart from meat and spices, nothing is included in the composition.

chicken meat (fillet from breasts and thighs) – 2.5 kg;
salt – 2 tbsp. l.;
bay leaf – 5 pcs.;
dark peppercorns – 10 pcs.;
ground dark pepper – 1.5 tsp. or to taste.

Prepare jars in advance. Cut the fillet into pieces, trim off excess fat, salt and pepper the meat. You can add other spices to your own taste. For example, curry or nutmeg. Mix everything well so that the spices are evenly distributed.

Place a bay leaf and a few peppercorns into jars. Fill the jars with cooked chicken. The level of the product should be approximately 4 cm below the neck. There is no need to add water, the meat will cook in its own juices.

Create lids from foil, make a couple of holes in the lid so that steam can escape freely. Place the jars on a wire rack in a cool oven. Place a baking tray under the mesh and pour water onto it.

Turn on the oven, setting the temperature regulator to 120 degrees. Simmer the chicken for 3 hours. After finishing the production, roll up the jars.

Advice! To increase the shelf life of canned food, you need to do the following: collect the fat from the chicken, melt it in a thick-walled pan. Discard the cracklings and add salt to the fat. Before rolling up the jars, pour a few tablespoons of melted fat into them and immediately roll them up.

Stewed chicken in a slow cooker (uncut meat with bones)

Another successful method of making chicken stew is in a slow cooker. This device provides the best braising temperature, the bird comes out soft and juicy.

chicken – 4 kg;
salt to taste;
bay leaf, dark and aromatic peppercorns - 6 pcs.

Homemade chicken stew prepared in an autoclave

The stew, which will be stored for at least 1 year, can be prepared in an autoclave. Due to the fact that the product is prepared at high temperatures and high pressure, the shelf life of the product increases.

chicken – 2 kg;
salt 4 tbsp. l.;
bay leaves – 4 pcs.;
dark and aromatic peppercorns – 6 pcs.;
spices of your own choice - 1 tsp.

Wash and dry the carcasses. Remove the skin and separate the meat from the bones. Boil broth from bones and skin, you will need 2 cups of the finished product.

Cut the meat into pieces, mix with salt and dry spices. Place bay leaves and peppercorns on the bottom of the prepared jars. Place the meat in the jars, compacting it. Pour the broth so that the liquid takes up a third of the container size. Roll up the jars with lids.

Place the prepared jars in an autoclave. Pump up the pressure to 1.5 atmospheres. Then place the device on the stove and heat it to 125 degrees. After this, turn off the heat and leave the device until it cools completely and the pressure drops. Then remove the jars and transfer them to storage.

Stewed broiler chicken for the winter, cooked on the stove

Delicious broiler chicken stew for the winter can be prepared without the use of special devices on an ordinary stove.

chicken legs – 2.6 kg;
chicken breasts – 1.4 kg;
bay leaves – 12 pcs.;
dark peppercorns – 20 pcs.;
aromatic peppercorns – 10 pcs.;
salt – 1 tbsp. l.

Prepare unstained, dry jars and lids. Wash the chicken. Trim off excess fat and remove skin. Remove large bones from the legs. Thin breast bones can be discarded or removed. Cut the cooked poultry into pieces.

Place the meat in a pan or other suitable container. Sprinkle with salt. You can use other dry spices according to your own taste. Stir until the seasonings are evenly distributed.

Place bay leaves and peppercorns into jars. Fill the container with chicken to the shoulder level. There is no need to compact it very much, and there should not be huge voids left. Cover the jars with the prepared lids.

Take a pan with a wide bottom, cover it with a towel or install a special mesh. Place the jars so that they do not touch together. Pour water at room temperature and place the pan on the fire.

As soon as the water boils, reduce the heat so that the boil is low. Cook for 4.5 hours. While still making sure that the water level does not drop, it is necessary to add boiling water rather than cool water.

After the end of the production time, remove the jars one by one and immediately seal them hermetically.

Stewed chicken with vegetables and gelatin

Another option for making a savory preparation is with vegetables and gelatin.

chicken – 2 kg;
carrots – 2 pcs.;
celery stem – 2 pcs.;
water – 1 liter;
salt to taste;
aromatic peppercorns – 5 pcs.

Remove the meat from the chicken and cook a strong broth from the bones. Cut the meat into pieces. Place the meat in a saucepan, pour in the strained broth, add chopped vegetables. Cook at low simmer for 1.5 hours.

Remove the boiled meat and vegetables with a slotted spoon and place it in sterilized jars. Dissolve gelatin in the hot broth and pour the broth into jars, filling them to the top. Cover the jars with lids and place them in a pan of hot water to sterilize. Sterilization time is 40 minutes. Roll up the cans.

Stewed chicken

Recipe for how to cook chicken stew at home on the stove - in 0.5-liter jars. With little effort, you'll get a high-quality product that will delight you with its flavor (especially if you raise your own poultry).

Preparing chicken stew at home is not very difficult, but it takes a lot of time. The meat must be stewed for at least 4 hours - then it will have time to cook in its own juices, and you will be convinced of the safety of the jars.

Now I will tell you how to cook chicken stew in a saucepan. It is necessary to place the spices and meat in the prepared container, lower it into a container with hot water and sterilize under the lid. At the very end, add a little broth (from the bones) so that the containers are filled to the very top. Yield from one large chicken weighing 2 kilograms 300 grams - 3 cans of 0.5 liters each.

Ingredients

chicken – 2.3-2.5 kg
bay leaf – 0.5 pcs. to the jar
allspice peas – 1 pc. to the jar
dark peppercorns – 4 pcs. to the jar
salt - 1 tsp. without a slide in a jar

Manufacturing

Prepare the container: wash 0.5 liter containers with baking soda and sterilize (you can do it in the microwave by splashing a little water into the container). Wash the chicken and dry it.

Remove all meat and skin. Set aside the bones separately.

Place 1/2 bay leaf, 1 aromatic pea and 4 dark peppercorns on the bottom of each container.

Place the meat mixed with the skin into jars - fill them halfway, pour 0.5 tsp into each. salt (maybe even a little less).

Next, fill it tightly with meat again (but do not compact it) and again pour 0.5 tsp on top. salt.

Place a piece of tissue in a huge pan (The structure of tissues of living organisms is studied by the science of histology) . Arrange the jars so that they do not touch together. Cover with boiled lids on top (do not roll up, just cover). Pour warm water into the pan in such a way that the liquid reaches approximately the hangers - while the water is boiling, under no circumstances should it get inside the cans. Press down on top with a net and some kind of weight so that the cans do not float and the lids do not lift. Cover the top of the pan with a lid. And put it on the stove. Wait until it boils. Sterilize within 4 hours. All this time, the water in the pan must boil (you can add it from time to time).

Meanwhile, cook broth from the bones that remain after stripping the meat. Place them in a saucepan. Pour in water until it covers the contents one hundred percent.

Put on fire and simmer at low simmer for 3-4 hours. Don't add salt!

When the stew is sterilized, remove the jars one by one (be careful, it’s very hot!). You will see that the meat has been stewed, and its own meat juices have appeared in the jar, but they do not reach the very top.

Top up the neck with bubbling broth (cooked from bones). All your dishes must be clean and sanitized, including the ladle you use to pour the broth; this is very important for the preservation of the stew.

And turnkey right away. Turn upside down to make sure the twist is tight. Then put it in its usual position (with the lid up) and leave until it cools completely, so that the meat gels, and the fat remains under the lid and a kind of “fat plug” is formed.

That's all - chicken stew at home for the winter is ready! Keep refrigerated.

Homemade chicken stew

When there is absolutely not enough time to prepare dinner, but you still want to feed your household with delicious homemade food, stewed meat comes to the rescue. There is a large selection of meat dishes on store shelves, but unfortunately, you cannot be sure of the quality of the purchased product. That’s why we recommend keeping a couple of jars of homemade chicken stew in the refrigerator. Now we will offer you some exciting recipes.

Stew can become either an independent dish (the main thing is to remember to warm it up before eating), or an ingredient in a soup (for example, sauerkraut cabbage soup) or a second course. Anyone who has a few hours of free time and, of course, a set of the necessary ingredients can cook stew.

Individual manufacturing

Before you start creating chicken stew, it would be a good idea to find out a few secrets that will help you create an even tastier dish:

To make stew at home, we recommend using fresh or chilled chicken meat. If you take it frozen, the stew will turn out dry.
If you decide to cook stewed meat with bones, then you don’t have to remove the small bones, since after cooking they will become soft and suitable for consumption. Large pipe bones must be cut, otherwise the air in them can significantly reduce the shelf life of the finished product.
If you plan to store the stew for a long time, you need to use non-iodized salt.
It is better to use glass or enamel containers for making stew.
When making stew in the kitchen, it is impossible to achieve the same temperatures and pressures as when producing the product under industrial conditions. That’s why homemade chicken stew needs to be stored in a cool place for no more than a year, but if you follow all the rules when developing a semi-finished product, the shelf life can reach 5 years. But if mold has appeared in a jar of stewed meat, eating such a product is prohibited under any circumstances!

Stewed chicken in a pan

chicken carcass – 2 kg;
cloves – 3 pcs.;
dark peppercorns – 3 pcs.;
aromatic peppercorns – 3 pcs.;
salt – 20 g;
ground fenugreek, dried rosemary – 3 g each;
water - how much will go.

Wash the chicken carcass. If your pan is not very spacious, you can cut the bird in half or even into several large portions.
Place the chicken in a pan, add water so that it covers the carcass and is 2-3 cm higher.
Over medium heat, bring the contents of the pan to a boil. Cook for a quarter of an hour, skimming off the foam.
Reduce heat, cover the pan with a lid. Simmer the chicken for 2 hours over low heat.
Add spices and salt and continue cooking for another hour.
Remove the bird from the broth and let it cool slightly. Separate the meat from the bones and remove the skins.
Divide the chicken into unstained half-liter jars. Pour 100-120 ml of broth from the bottom of the pan into each jar.
Cover the jars with unstained metal lids.
Lay a cloth (a medical system of cells and intercellular substance, united by a common origin, structure and functions) , and place jars of chicken on it.
Pour warm water into the pan so that its level is level with the hangers of the jars.
Bring the water to a boil over low heat. Sterilize jars of stew in a water bath for an hour. Warm water can be added to the pan as needed.
Carefully remove the cans of chicken stew from the pan and roll them up. Turn over, cover with a blanket, leave to cool in a steam bath.

The stew made according to this recipe should be stored in a cold room. It must be consumed within a year.

Stewed chicken in the oven in a glass jar

Composition (per 2 l):

chicken meat (legs, legs, etc.) – 2 kg,
dark pepper – 8 peas,
bay leaf – 4 pcs.,
salt – 2 tbsp. l.,
ground dark pepper – 1 tsp,
marjoram – 1 pinch.

Wash 4 0.5 liter glass jars well and sterilize them.
While the jars are sterilizing, wash the chicken meat, dry it, and cut it into small pieces. If there is fat, trim it off.
Salt the meat. Add ground dark pepper and marjoram. Stir.
Place chicken meat tightly in the bottom of each jar and add chopped fat on top. Then dark peppercorns and bay leaves. Cover each jar with foil (don't forget to create several holes in it to allow steam to escape unimpeded).
Place the jars on a baking sheet and place in the oven. Turn the temperature regulator to 200 degrees and turn on the oven. Attention: if you put the jars in an already preheated oven, they may burst! Simmer the meat for 2.5-3 hours.
Take out the cans of stewed meat one by one and remove the bay leaf.
Seal the jars with boiled metal lids. Wait for them to cool to room temperature. Put it in a dark and cool space.

Stewed chicken in a slow cooker

chicken meat – 1.5 kg,
dark pepper – 5 peas,
bay leaf – 2 pcs.,
onion – 1 pc. huge size,
salt – 1.5 tbsp. l.

Cover chicken meat (you can use fillets, chicken drumsticks, etc.) with water and leave for 3-5 hours.
Rinse the soaked meat under running cool water. Cut into medium sized pieces.
Transfer the meat to the multicooker bowl. Turn on the “Extinguishing” mode, close the lid and wait 2 hours.
After the specified time has passed, add spices and peeled onion. Simmer for another 2 hours (for store-bought chicken stew, the time can be reduced by an hour).
Separate the finished meat from the bones. Place it back into the multicooker and turn on the “Heating” mode for a quarter of an hour.
Place the roast stew into sterilized jars. Roll up the lids. Put it in the refrigerator or cold space.

Stewed chicken in an autoclave

chicken carcasses – 3 kg;
chicken broth – 0.5 l;
laurel leaves – 5 pcs.;
dark peppercorns – 10 pcs.;
aromatic peppercorns – 10 pcs.;
salt – 25 g.

Wash the chicken carcasses, dry them, cut them into small pieces, first removing the skin and removing the meat from the bones.
Carefully wash the jars. At the bottom of each, place a laurel leaf and a couple of dark and aromatic peppercorns.
Sprinkle the chicken with salt and stir until the salt covers all the pieces.
Fill the jars with chicken to within about 2cm of the rim.
Pour the broth into jars and seal the containers tightly.
Place the jars in the autoclave and fill its reservoir with water. If you need to pressurize manually, do it.
Cook for 30 minutes at a temperature of 120 degrees and a pressure of at least 1.5 atmospheres, or 40 minutes at a temperature of 110 degrees and a pressure above 1 atmosphere. If the pressure drops below the designated mark, this indicates that the device is insufficiently tight and sterilization will have to be repeated. If the pressure is above the designated level, then this is even great.
Leave the jars in the autoclave for another 3-4 hours. During this period of time it will release pressure and cool down.

Chicken stew prepared using an autoclave can be stored for 2-3 years at room temperature. The higher the processing temperature, the longer the canned food is stored.

Chicken stew in a pressure cooker

chicken meat – 1.5 kg,
water – 300 ml,
salt – 2.5 tsp.,
allspice – 6 peas,
bay leaf – 2 pcs.,
dark pepper - to taste.

Cut the chicken into pieces. Salt, pepper, add bay leaf.
Transfer the meat with spices to the pressure cooker. Pour in water.
Seal the pressure cooker tightly. Place on the stove. Bring to a boil over high heat (the saucepan will indicate this with a corresponding whistle). Afterwards, reduce the heat and cook for another couple of hours.
After the specified time has passed, carefully release the steam and open the pressure cooker. Place the finished stew along with the liquid into sterilized half-liter jars. Cover with boiled metal lids.
Now the cans of stew need to be sterilized again. To do this, heat the water in a large saucepan; its level should not exceed the height of the jars. Place a towel on the bottom. Place cans of meat on it. Sterilize within 40 minutes from the start of boiling water.
Roll up the jars. Wait for them to cool down. Store in a cold, black space.

You see, making chicken stew is not difficult, all you need is desire and time. Cook it yourself, because every time you open a jar of independently prepared delicacies, you will be convinced that they are not only tasty, but also harmless, since you understand what they were prepared from and under what conditions.