When there is no time to cook dinner, the hostess will help out a jar of homemade chicken stew. It can be served with boiled or fried potatoes, porridge or pasta. It is not at all difficult to make such a preparation yourself, and you can stew poultry meat in a pan, pressure cooker, slow cooker, autoclave or oven. Below are proven methods for making delicious chicken stew.

Chicken stew cooked in a pan

To make a stew in a pan, it is important to choose the right container. It should be enameled or made of stainless steel. It is forbidden to use aluminum utensils, since the finished product can acquire an unpleasant, metallic taste.

Prepare the following ingredients in advance:

  • 3 chicken carcasses;
  • 450 g of chicken or other fat;
  • 7 to 8 leaves of parsley;
  • 30 g of salt;
  • 15 to 20 peas of pepper.

Operating procedure:

  1. Wash the chicken carcasses, dry and cut into pieces, removing the bones.
  2. Melt the fat in a deep pan. Subsequently, it can be pulled out, but many housewives prefer to make stew with cracklings.
  3. Put chicken in the pan and simmer for 3 hours over low heat.
  4. 30 minutes before the end of cooking, add salt, parsley and peppercorns.
  5. While the stew is preparing, sterilize the jars, and then put the meat in them and cover them with lids.
  6. Re-sterilize the containers for 15 to 20 minutes, placing them in a pan filled with water, the bottom of which is covered with a towel.

The prepared stew must be stored in a cool cellar or on the bottom shelf of the refrigerator.

Tip.To make the finished product nutritious and nutritious, it is better to use poultry rather than store poultry.

Cooking Recipe

The slow cooker is an indispensable assistant in the kitchen. You can use this unit for cooking chicken stew.

To make chicken stew at home, you will need these products:

  • 4 kg of chicken;
  • 450 - 500 g of fat;
  • 25-30 g of salt;
  • 3 to 4 bay leaves;
  • 10 to 12 peas of pepper.

Sequencing:

  1. Wash the chicken and cut into pieces, removing large bones.
  2. Put the meat in the bowl of the appliance, add fat and cook for 2.5 hours in a stew.
  3. At the end of the process, remove the remaining bones from the meat, add salt, bay leaf and pepper. Continue cooking for another 2 hours.
  4. Prepack the stew in half-liter jars and put in a cold place for storage.

On a note. When making chicken stew, do not get too carried away with spices. Parsley and allspice will be quite enough.

How to cook in the oven

It turns out amazingly delicious chicken stew cooked in the oven.

To make a blank, you need the following components:

  • 2 chicken carcasses;
  • bulb;
  • ground pepper;
  • salt;
  • peppercorns;
  • sheets of lavrushka.

Procedure:

  1. Rinse the carcasses in cold water and cut into small pieces, removing large bones.
  2. Peel the onion and finely chop the root crop with a knife or chop it in a blender. Then mix the resulting gruel with meat, salt and pepper.
  3. Sterilize the jars, put on the bottom of each bay leaf and a few peas of pepper, and place the meat on top so that at least 2 cm of free space remains to the neck.
  4. Cover the rubber rims and cover the cans.
  5. Pour salt in a baking sheet, level it, and place containers with chicken on top.
  6. Place the workpieces in a cold (!) Oven, turn on heating and simmer for at least 2 hours.
  7. Turn off the fire and leave the cans inside for half an hour, and then remove and tighten.

Attention! You can’t take out the cans of stew from the oven immediately after the fire was turned off. From a sharp temperature drop, the glass may burst.

Homemade Autoclaved Chicken Stew

The stew in the autoclave is tender and juicy, but it will take at least 4 hours to cook it.

For cooking you will need:

  • 2 kg of chicken;
  • 250 ml of chicken stock;
  • several bay leaves;
  • peppercorns;
  • salt.

Sequencing:

  1. Wash the bird, wipe with napkins and cut, separating the skin and bones.
  2. Cook the broth from the skin and bones, and spread the flesh into sterilized jars, tamping well.
  3. Pour the stock with broth, add salt, pepper and cover the jars with lids.
  4. Move the containers to the autoclave, pump up pressure to 1.5 atmospheres and put on gas.
  5. Bring the temperature inside the autoclave to 125 degrees and turn off the heating. It will take approximately 3.5 to 4 hours.
  6. When the pressure drops, remove the cans.

After that, it remains only to seal the containers with lids and put them in a cool dark place.

Cooking in a pressure cooker

Cooking stews in a pressure cooker will take about 2.5 to 3 hours.

To work you will need these products:

  • 2 kg of chicken;
  • 400 ml of water;
  • a few peas of allspice;
  • bay leaves;
  • ground pepper;
  • salt.

Work sequence:

  1. Cut the washed chicken into pieces, add salt, pepper and bay leaf.
  2. Put the meat in a pressure cooker, add water and seal the container tightly.
  3. Put the dishes on a strong fire, and when the contents boil and a characteristic whistle sounds, reduce heat and cook the stew for another 2 - 2.5 hours.
  4. Arrange chicken in sterilized jars and cover.
  5. Place a towel at the bottom of the pan, pour water, place inside the can with the stew and sterilize over low heat for half an hour.

After that, you will need to roll up the cans, let them cool and move them to the refrigerator or basement for storage.

With gelatin

This chicken stew recipe involves the use of gelatin. Meat is cooked in a deep pan, bay with broth.

For work you will need:

  • chicken carcass;
  • 2 carrots;
  • a few stalks of celery;
  • 1 liter of water;
  • peppercorns;
  • salt.

Operating procedure:

  1. Cut the chicken into small pieces, remove large bones and skin.
  2. Cook the broth from the “waste” and pour the meat into the pan.
  3. Add chopped carrots, celery, salt and spices to the billet and simmer for 1.5 - 2 hours.
  4. Arrange the meat in jars, and add gelatin to the broth. When it dissolves, pour meat over this liquid and cover the jars with metal lids.
  5. Place the containers in a large pan for sterilization, laying on one towel, and keep on fire for 30 - 40 minutes.

After this time, it remains only to take out the banks, roll them up and wait for cooling. Then put them in a cool place for storage.

Chicken Stew with Prunes

Prunes will be a great addition to chicken. Before boiling the stew with these dried fruits, they will need to be held in water for about half an hour, and then thoroughly washed.

For work you will need:

  • 2 chicken carcasses;
  • 250 g of prunes;
  • seasonings for chicken;
  • salt;
  • cooking foil.

Procedure:

  1. Wash the chicken, dry and cut into portions.
  2. Place seasonings and prunes on the bottom of the sterilized cans, and add salted chicken to the top.
  3. Place the cans on a baking sheet, cover with foil and place in a cold oven.
  4. Turn on the heat and cook the chicken stew with prunes for at least 2.5 hours.

In 30 - 40 minutes after the fire is turned off, you will need to remove the cans from the oven, tighten and put in the refrigerator for storage.

There are no special difficulties in cooking chicken stew. It takes only a little time, desire and, of course, quality meat. If you have everything you need, do not deny yourself the pleasure to cook this excellent dish and treat your family.

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