Homemade chicken stew: 7 recipes, and how to lay a bird in jars

Homemade chicken stew is the perfect meat for urban residents. This type of meat is inexpensive compared to pork and beef. At the same time, finding quality fresh chicken is much easier than good red meat. The workpiece is light, delicate and fragrant. It can be served in a variety of forms:

• in clean;
• with bread;
• with stewed or fried potatoes;
• with porridge;
• with pasta;
• as a filling for pancakes or pies;
• as a basis for soups.

The benefits of the main ingredient

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

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

6 rules for choosing quality raw materials

You can cook a delicious chicken stew only with quality raw materials. Going for meat, remember the six criteria.

1. Appearance. Chicken carcass should be proportional. It is important that it does not have surface defects, scratches, bruises and is well plucked.
2. Bones. In a young chicken, the breast bone is springy when pressed. In an old bird, it will be solid.
3. Texture. Quality meat with pressure quickly returns to shape. If there is a dent, then the product is stale.
4. Colour. The meat of young chicken is usually light pink, and the skin is white. There is very little fat, and it has a light yellowish tint.
5. Smell. The carcass should smell nice of fresh meat and nothing more.If there is even the slightest hint of the smell of rot, acid, mold or medicine, refuse the purchase.
6. Surface. The meat should be clean and dry. If the surface is sticky or slippery, then the chicken is not fresh. And there is also the possibility that antibiotics were used to treat the bird.

Chicken Stew: Basic Recipes

If you want to always have nutritious and healthy canned food in stock, the right decision would be to cook chicken stew. The meat is juicy, aromatic and tender. The blank will come to the rescue when there is no time to stand at the stove.

In own juice

Features. Canned meat in its own juice is extremely tasty and healthy. The dish is cooked without fat, so it fits perfectly into the diet.

You will need (on a half-liter jar):

• 500 g of chicken on the bones;
• three peas of black pepper;
• laurel leaf;
• carrots at your discretion;
• salt at your discretion.

Cooking

1. Put spices in a jar.
2. Cut the meat into pieces of 100 g, and carrots into small cubes.
3. Put the chicken in a jar mixed with carrots.
4. Sterilize.

With porridge

Features. In field conditions or with a catastrophic lack of time, it is important to have at hand not just canned food, but a full-fledged dish. For example, you can cook chicken stew with porridge. Enough to warm up the workpiece, and a full dinner is ready.

You will need (on a half-liter jar):

• 350 g chicken on bones;
• 50 g of rice, barley or buckwheat;
• 15 g butter;
• three peas of black pepper;
• two peas of allspice;
• 150 ml of chicken stock (or boiled water);
• bow at your discretion;
• carrots at your discretion;
• salt at your discretion.

Sterilization preparation

1. Cut the meat into pieces of 50 g and lightly fry until golden brown.
2. Finely chop the onions and carrots.
3. Boil the cereal in boiling water for ten minutes.
4. Throw the porridge into a colander to glass the water, then mix with butter, meat, vegetables and salt.
5. Put spices in a jar, and on top - porridge with meat.
6. Add the broth.

In oil

Features. Boiled chicken is usually dry. A little butter will fix the situation. It impregnates meat and gives it a special delicate taste.

You will need (on a half-liter jar):

• 450 g chicken on bones;
• 80 g of butter;
• three peas of black pepper;
• laurel leaf;
• salt at your discretion.

Sterilization preparation

1. Cut the meat into pieces of 50 g and cook until cooked.
2. Put spices and chicken in a jar, previously salt it.
3. Put butter on top.
4. Sterilize.

In jelly

Features. Cooking chicken stew at home opens up a wide field for experimentation. For example, you can pour meat with aromatic broth with the addition of gelatin. After cooling, the fill will set. And by opening the jar, on such a "chicken jelly" you can warm the side dishes.

You will need (on a half-liter jar):

• 450 g chicken on bone;
• 80 ml of concentrated chicken stock;
• three peas of black pepper;
• 3 g of gelatin;
• salt at your discretion.

Sterilization preparation

1. Cut the meat into pieces of 50 g and cook until cooked.
2. Add gelatin to the strained broth. After ten minutes, boil the mixture.
3. Salt the meat and put it in a jar. Pour in hot broth.
4. Sterilize.

In white sauce

Features. White sauce made from flour and butter is a classic. This dressing is suitable for any meat. Especially harmoniously it is combined with a gentle diet chicken. This property can be used in the preparation of homemade canned meat.

You will need (on a half-liter jar):

• 450 g of chicken;
• 20 g butter;
• 80 ml of concentrated meat broth;
• 10 g flour;
• salt and sugar at your discretion.

Sterilization preparation

1. Cut meat into pieces of 30 g and boil until cooked;
2. Melt the butter in a pan, lightly fry the flour in it, add the bulk ingredients. Boil for two minutes.
3. Put the meat in a jar and pour boiling sauce.
4. Sterilize.

Chakhokhbili

Features. Colorful Georgian cuisine is enjoyed by gourmets all over the world. Especially popular is the fragrant dish of Chakhokhbili. Having a little imagination on the subject of this wonderful recipe, you can cook a delicious stew.

You will need (on a half-liter jar):

• 300 g of chicken or turkey;
• 120 g of vermicelli or rice;
• 25 g butter;
• 1 g black pepper;
• 40 ml of concentrated chicken broth;
• 30 g of tomato paste;
• dried basil at your discretion;
• bow at your discretion;
• salt at your discretion.

Sterilization preparation

1. Cut the meat into pieces of 50 g, lightly fry in butter and salt.
2. Combine the broth with tomato paste and pepper and boil.
3. Put the meat in a jar along with the butter on which it was fried.
4. On top, put the cereal or vermicelli and pour everything with boiling sauce.

Adyghe

Features. Adyghe chicken is notable for its rich onion sauce. The dish turns out spicy and, at the same time, delicate in taste. This is a great idea for stew. Due to prolonged sterilization, the chicken is well saturated with onion aroma.

You will need (on a half-liter jar):

• 400 g chicken or duck on the bones;
• 100 ml of concentrated chicken broth;
• 15 g butter;
• clove of garlic;
• 15 g of flour;
• 3 g of red pepper;
• bow at your discretion;
• salt at your discretion.

Preparation for sterilization:

1. Cut the meat into pieces of 70 g and put in a jar.
2. Fry chopped onion in ghee, add chopped garlic and flour.
3. Pour in the broth, add spices and boil.
4. Pour the meat with boiling sauce.

The main methods of sterilization

The main stage in the preparation of homemade canned food is sterilization. Heat treatment is designed to destroy microbes and bacteria inside the can. At home, there are several ways to prepare high-quality safe canned food. The instructions described step by step will be useful to both beginners and experienced housewives.

In the oven

Features. The most common way to make homemade chicken stew is in a jar in the oven. Canned food is steamed well and is very tender. The main condition is that the oven must be in good condition, because a certain temperature regime must be observed.

How to do

1. Cover the cans with the workpiece with boiled lids.
2. Place the containers on a baking sheet or baking dish where you need to pour a little water.
3. Place the stew in a cold oven and heat to 110 ° C.
4. After half an hour, increase the temperature to 180 ° C.
5. After two and a half hours, turn off the oven.
6. Do not open the door for another 40 minutes, otherwise the banks may burst due to sudden temperature changes.
7. Roll up.

In the pan

Features. It’s easier to sterilize the meat in a pan on the stove. This technology is well known to those who are fond of home conservation. The technique is appropriate if you cook a small amount of stew.

How to do

1. At the bottom of the pan, install a special stand for sterilization or lay a towel.
2. Place the cans in an improvised "sterilizer" and pour water so that it reaches the glass containers to the shoulders.
3. Turn on the hotplate, bring the water to a boil and tighten the fire.
4. Cook the stew for four and a half hours.
5. As the water boils, top up.
6. Roll up.

In an autoclave

Features. The boiling point of water is 100 ° C, and pathogens die at a temperature of 110 ° C. To be sure of the safety of canned food, it is appropriate to cook homemade chicken stew in an autoclave. Due to the increased pressure in the flask of the device, it is possible to increase the boiling point of water. This technology is used in the industrial production of canned food.

How to do

1. Jars filled with meat, roll and place in an autoclave.
2. Fill the flask with water so that it covers the jars by at least 2-3 cm.
3. Inflate to 1.5 bar.
4. Turn the burner on at low power and heat the appliance to 115 ° C. In this case, the pressure gauge needle should show 4-5 bar.
5. Half-liter cans in this temperature regime need to withstand half an hour, and liter - 50 minutes.
6. Turn off the burner and allow the appliance to cool naturally to 40-60 ° C.
7. Slowly zero the pressure in the flask.
8. Take out the cans and put them in storage.

In a pressure cooker

Features. A pressure cooker is a kind of simplified analogue of an autoclave. Thanks to the hermetically sealed lid of the device, the stew is sterilized at high temperature and under pressure.

1. Cover the jars with sterilized lids and place in a pressure cooker.
2. Pour water into the bowl so that it reaches the shoulders of the glass containers.
3. Bring the liquid to a boil.
4. When the water is boiling violently, reduce the heat and close the pressure cooker tightly.
5. Cook the stew for three hours.
6. Turn off the burner, but do not open the pressure cooker for the next two to three hours.
7. When the workpiece cools slightly, roll up the cans.

In a slow cooker

Features. A crock-pot is a universal kitchen appliance, which is subject to almost any dish, from soups to baking. The stew is also excellent. The only caveat - the dish is not intended for long-term storage.

1. Grind 1.5-2 kg of chicken and place in the multicooker bowl.
2. Cook the meat in the "Stew" mode for three hours.
3. Add spices to your liking. You can also add cereals and mushrooms.
4. Cook in the "Extinguishing" mode for another hour.
5. Arrange in sterile jars, cover and place in the refrigerator. The workpiece is stored up to seven days.

If you are hesitant to implement the chicken stew recipe at home, learn how to choose the right canned goods in stores. First of all, pay attention to the name. “Chicken meat in its own juice” - this is what should be written on a can of canned food made in accordance with GOST. There should not be any “chickens”, “stewed meat”, “stewed meat”, “stew”, “country style”, “home-style” and other “creativity” from producers. The tempting name hides the fact that the product is manufactured according to the technical specifications and may contain low-grade frozen meat, scraps, soybeans and synthetic additives.

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