When there is very little time for cooking dinner, but I still want to feed the household with delicious homemade food, the stew comes to the rescue. On the shelves there is a large selection of meat dishes, but to be sure of the quality of the purchased product, unfortunately, is impossible. That is why we recommend to keep in the refrigerator a couple of jars of home-cooked chicken stew. Today we will offer you some interesting recipes.
A stew can become both a separate dish (the main thing is to warm it up before eating it) and the ingredient of a soup (for example, cabbage soup) or a second dish. Anyone who has a few hours of free time and, of course, a set of necessary ingredients will be able to prepare the stew.
Before you start creating chicken stew, it is worthwhile to learn a few secrets that will help make the dish even tastier:
- For home cooking, we recommend using fresh or chilled chicken meat. If you take frozen, then the stew will turn out dry;
- If you decide to cook a stew of meat with pits, then small bones can not be removed, because after heat treatment, they will be soft and usable. Large tubal stones need to be cut, otherwise the air contained in them can significantly reduce the shelf life of the finished product;
- If you plan to store the stew for a long time, then you need to take the salt iodized;
- It is advisable to use glass or enameled cookware for cooking stew;
- When cooking stews in the kitchen, it is impossible to reach such temperatures and pressures as during the production of the product in industrial conditions. That is why homemade chicken stew should be stored in a cold place for no more than a year, but if you follow all the rules when creating a semi-finished product, the shelf life can reach 5 years. But if mold appeared in the jar with stewed meat, there is no way to eat such a product!
Chicken stew in the oven
You will need:
- chicken meat (thighs, chicken legs, etc.) - 2 kg,
- black pepper - 8 peas,
- bay leaf - 4 pieces,
- salt - 2 tablespoons,
- ground black pepper - 1 tsp,
- marjoram - 1 pinch.
Method of preparation
- Thoroughly wash 4 glass jars with a volume of 0, 5 liters and sterilize them.
- While the jars are being sterilized, wash the chicken meat, dry it and cut into small pieces. If there is fat, cut it off.
- Salt the meat. Add ground black pepper and marjoram. Stir.
- At the bottom of each jar we lay out the chicken meat, add black peppercorns and bay leaf on top. We cover each jar with foil, in it we do not forget to make several holes for unimpeded steam release.
- Banks put on a baking sheet and sent to the oven. We translate the temperature controller to the mark of 200 degrees and turn on the oven. Attention: if you put the jars in an already heated oven, they may burst! Simmer for 2, 5-3 hours.
- 20 minutes before cooking, cut off the fat in the process of cutting meat, chicken fat into small pieces and heat it in a frying pan. Remove the greaves and salt the melted fat and leave it on the fire.
- Take out the jugs of stew in turn and take out the bay leaf.
- Seal the jars with boiled metal lids. Waiting for them to cool to room temperature. We clean in a dark and cold place.
Chicken stew in a slow cooker
You will need:
- chicken meat - 1, 5 kilograms,
- black pepper - 5 peas,
- bay leaf - 2 pieces,
- bulb onion - 1 large piece,
- salt - 1, 5 tablespoons.
Method of preparation
- Chicken meat (fillets, chicken drumsticks, etc., can be used) is poured with water and left for 3-5 hours.
- Wash the soaked meat under cold running water. Divide into medium sized pieces.
- We shift the myasco into the bowl of the multicooker Turn on the mode “Quenching”, close the lid of the saucepan and wait for 2 hours.
- After this time, add spices and peeled onion. Stew for another 2 hours (for cooking chicken stews purchased from stores, time can be reduced by an hour).
- The finished meat is separated from the bones. Re-send to the slow cooker, turn on the “Heating” mode for a quarter of an hour.
- We spread the hot stew on sterilized cans. Lid rolls. Clean in the fridge or a cool place.
Chicken stew in a pressure cooker
You will need:
- chicken meat - 1, 5 kilograms,
- water - 300 ml,
- salt - 2, 5 tsp,
- allspice - 6 peas,
- bay leaf - 2 pieces,
- black pepper to taste.
Method of preparation
- Chicken cut into slices. Salt, pepper, add bay leaf.
- We shift the meat with spices to a pressure cooker and pour in water.
- Hermetically close the pressure cooker. We put on fire. We bring to a boil over a large fire (the saucepan will signal this with a characteristic whistle). After the fire diminish and cook for another couple of hours.
- After the specified time has elapsed, carefully let off the steam and open the pressure cooker. Put the prepared stew together with the liquid in sterilized half-liter jars. We cover with boiled metal lids.
- Now the cans with stew should be sterilized again. To do this, we heat water in a large saucepan; its level should not exceed the height of the cans. Put a towel on the bottom. On it we expose jars with myasky. Sterilize for 40 minutes from the start of boiling water.
- Roll the jars. We are waiting for them to cool. Sent to storage in a cool dark place.
As you can see, cooking chicken stew is easy, you just need time and desire. Cook yourself, because whenever you open a jar of self-made delicacies, you will be sure that they are not only tasty, but also safe, because you know from what and in what conditions they were prepared. Enjoy your meal!
