Stewed chicken at home - step-by-step recipes for cooking in jars with photos

How to cook chicken stew

If you have never tried a factory-made preparation of this type, you need to understand the essence of the dish itself: stewed meat means meat cut into small pieces that has been stewed or pasteurized in its own juice or sauce and has been preserved. The general cooking technology at home is similar:

1. The chicken is cleaned, bones are removed, and cut into small pieces.
2. Seasoned with spices, mixed with vegetables/cereals.
3. Afterwards the bird is stewed over low heat.
4. At the same time, the jars are prepared: washed, sterilized (with lids).
5. The last step is to fill the jars and seal them. After complete cooling, they are put away for storage.

Product selection and preparation

In addition to the correct technology for creating homemade stew, which can vary from recipe to recipe, you need to be able to choose good products and carry out their initial preparation. Ideally, use domestic chicken meat. You can buy store-bought poultry, but you need a broiler that has not been frozen. When cutting, only large bones are removed. A few more points:

• Be sure to take thighs or drumsticks from the chicken: they contain fat that will provide juiciness to home-canned food.
• The meat can be cut into any size, there are no strict conditions: even an almost pate version is not excluded - to do this, separate the flesh from the bone and chop into pieces of about 1 cm. The standard size of the pieces is 4-7 cm.
• Do not use iodized salt for homemade preparations - this will reduce their shelf life.
• Classic spices for such preservation are black peppercorns and bay leaves, but you can also use herbs, garlic, paprika, etc.

Recipe Chicken stew. Calorie, chemical composition and nutritional value.

Chicken stew
is rich in vitamins and minerals such as: vitamin PP - 84.3%, potassium - 13.6%, phosphorus - 27.2%, chlorine - 15.7%, cobalt - 109.4%, copper - 11, 3%, molybdenum - 21.2%, chromium - 55.1%, zinc - 13.7%

• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium
  is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Phosphorus
  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine
  is necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper
  is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum
  is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium
  is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc
  is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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You can view a complete directory of the healthiest foods in the “My Healthy Diet” app.

Chicken stew in jars

• Time: 3 hours 20 minutes
• Number of servings: 10 persons.
• Calorie content of the dish: 2850 kcal.
• Purpose: for lunch.
• Kitchen: homemade.
• Difficulty: medium.

Stewed chicken at home can be prepared in a frying pan or in the oven directly in jars: this way you avoid the step of moving the hot mass into a container for preservation. Here it is important to take a 0.5 liter container, sterilize it before starting work and do not open the oven during stewing, otherwise the glass will burst. Similarly, you can make stewed pork or beef.

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Ingredients:

• chicken – 1.5 kg;
• salt – 1 tbsp. l.;
• ground pepper – 2 tsp.

Cooking method:

1. Cut the bird into large pieces without removing the small bones.
2. Season with spices.
3. Pack the meat tightly, not reaching 3-5 cm from the hangers of the cans.
4. Cover with lids (remove rubber rings first) and place on a baking sheet. Below is a deep baking tray filled with water.
5. Turn on the oven with the jars.
6. Cook for 3 hours at 130 degrees. Then let cool before removing.
7. Insert the rubber rings back and roll up the lids.

Mutton

Lamb can also be considered a dietary meat. It contains a small percentage of fat. “How many calories are in lamb?” - a fair question asked by all those losing weight. As a rule, eating one chicken breast is very problematic for those who are on a diet. They always try to find an alternative that is low in calories, but filling and tasty. Lamb is an excellent choice in this regard. There are about 147 kcal per hundred grams of product.

This meat is very easy and quick to digest. Doesn't leave an unpleasant heaviness in the stomach, like pork does. This type of meat is low in cholesterol, which is a huge plus for it. Lamb contains a huge amount of iron. This makes the meat no less useful for people suffering from anemia than beef. Periodically including lamb in your diet will provide protection against diseases of the pancreas, intestines and diabetes.

Chicken stew in the oven

• Time: 4 hours
• Number of servings: 7 persons.
• Calorie content of the dish: 2580 kcal.
• Purpose: for lunch.
• Kitchen: homemade.
• Difficulty: medium.

If you want to save time or are afraid to work with thin glass in the oven, you can make the stew there first, and then transfer it to prepared storage containers. An important condition: the hot mass must be placed in freshly sterilized jars (the glass must also be hot). If the bird is not juicy enough, be sure to pour warm water into the pots (about a glass) before stewing.

Ingredients:

• chicken thighs – 800 g;
• chicken fillet – 1 kg;
• salt – 1.5 tsp;
• black peppercorns – 10 pcs.;
• ground dry garlic – 1 tsp.

Cooking method:

1. Rub the cut pieces of poultry with salt.
2. After 15 min. mix with pepper and ground garlic.
3. Distribute among pots and cover with foil on top.
4. Place in a cold oven, simmer from preheating to 120 degrees for 3.5 hours.
5. Place in sterilized jars and pour in the released meat juice.
6. Roll up the lids and wrap them in a blanket.

Homemade chicken stew in an autoclave

• Time: 2 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 3800 kcal.
• Purpose: for lunch.
• Kitchen: homemade.
• Difficulty: medium.

To preserve food and dishes at home, it is very convenient to use an autoclave: a special chamber that resembles a pressure cooker and creates high pressure inside. Heating comes from a gas/electric stove. The advantage of this method is that it works with jars: the stew is cooked immediately in them, so there is no need to redistribute the product.

Ingredients:

• chicken – 2 kg;
• peppercorns – 15 pcs.;
• salt – 2 tbsp. l.;
• ground red pepper – 1 tsp;
• ground garlic – 1 tsp.

Cooking method:

1. Skin the bird, remove the bones, and place in a saucepan. Fill with water.
2. Let the water boil, reduce the heat and simmer for an hour to create a broth.
3. Chicken meat should be cut into small pieces, salted, and mixed with spices.
4. Pour peppercorns into the bottom of sterilized jars and place the meat tightly on top.
5. Pour hot broth (fill 1/3 of the volume), roll up the lids.
6. Pour warm (60 degrees) water into the autoclave, place the cassette with jars, and close.
7. Place on the stove, set the pressure to 1.5 units.
8. When the temperature in the autoclave reaches 125 degrees, wait half an hour and turn off the stove.
9. Wait until the pressure drops to zero and you can remove the stew. You can even store it in the room, but always in a dark place.

In a slow cooker

• Time: 4 hours.
• Number of servings: 9 persons.
• Calorie content of the dish: 2741 kcal.
• Purpose: for lunch.
• Kitchen: homemade.
• Difficulty: medium.

A delicious version of chicken stew at home, which does not require much time and effort, is obtained by using a multicooker. Tomato paste gives the recipe a zest, and for a more piquant chicken you can use a pinch of ground hot pepper. You can work with any part of the bird, but the juiciest dish comes from the legs or drumsticks.

Ingredients:

• chicken legs – 1.7 kg;
• bay leaves – 5 pcs.;
• salt – 1 tbsp. l.;
• peppercorns - to taste;
• tomato paste – 2 tbsp. l.

Cooking method:

1. Place the legs, stripped of skin and large bones, cut into 3-4 pieces into a multicooker bowl. If you want a thicker stew, you can leave 1-2 skins.
2. Set the “quenching” mode, the timer for 3 hours.
3. After time, add salt, add salt, bay leaf, and tomato paste. Cook for another hour.
4. Fill sterilized jars with stew and roll up the lids.

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Stewed poultry at home in a saucepan

• Time: 3 hours 40 minutes
• Number of servings: 9 persons.
• Calorie content of the dish: 3501 kcal.
• Purpose: for lunch.
• Kitchen: homemade.
• Difficulty: medium.

Of all the ways to make delicious stew at home, the most used is the option with a saucepan, thanks to which they create a water bath and at the same time sterilize the preservation. Take a large saucepan, and small jars for stewing, up to 0.5 liters. You will need to place a soft towel on the bottom to increase the distance to the heating point, especially if the pan is thin.

Ingredients:

• chicken – 1.7 kg;
• onion – 250 g;
• carrots – 200 g;
• vegetable oil;
• salt – 1 tbsp. l.;
• ground pepper - to taste.

Cooking method:

1. Fry grated (!) onions and carrots in a frying pan with vegetable oil.
2. Cut the chicken, removing large bones. Along with the small ones, cut into pieces 1-2 cm in size.
3. Place in frying pan and brown for a couple of minutes.
4. Fill the jar tightly with a mixture of chicken and onion-carrot mixture, sprinkle with pepper and add salt.
5. Screw on the screw caps and place the jars in a saucepan with water (so that it completely covers them).
6. Cook for 3 hours on low heat. After turning it off, cover the pan and let cool.

In a pressure cooker

• Time: 2 hours 30 minutes
• Number of servings: 10 persons.
• Calorie content of the dish: 3300 kcal.
• Purpose: for dinner.
• Kitchen: homemade.
• Difficulty: medium.

An equally convenient way to make excellent chicken stew at home is to use a pressure cooker. For it, take jars with a volume of up to 0.7 liters, and it is advisable to use screw lids. Containers are sterilized before filling, and the lids are doused with boiling water. The main advantage of this recipe is that it saves time, since the stew will be ready in 2 hours, and from small pieces even in 1.5 hours.

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Ingredients:

• chicken breast – 2 kg;
• bay leaf – 2 pcs.;
• marjoram – 1 tsp;
• ground pepper – 1 tsp;
• salt – 1 tbsp. l.

Cooking method:

1. Cut the boneless breast (they are easily separated with a thin paring knife) into pieces the size of a matchbox, rub with salt and marjoram.
2. Fill the jars so that the spices (especially the bay leaf) are at the top. Monitor the remaining free space: there should be 7-10 cm left to the throat.
3. Place screw caps on the jars and tighten loosely.
4. Place them in a pressure cooker, add water to completely cover the preparations.
5. Before the pressure cooker starts heating, the valve moves to a temperature of 120 degrees. After achieving this, you need to reduce the heating intensity.
6. After 2 hours, let the pressure cooker cool on its own, tighten the lids on the stew and put it away for storage.

Stewed chicken with bones

• Time: 3 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 2564 kcal.
• Purpose: for lunch.
• Kitchen: homemade.
• Difficulty: medium.

For a rich broth that will gel the bird, you need to leave the bones, but you will have to work with them first. If you plan to keep the stew in perfect condition for a year or longer, be sure to cut the large tubular bones into several pieces and rinse the chicken pieces again after that. This will release air that interferes with the storage of the product. Otherwise, the recipe for such a stew at home is almost no different from the classic one.

Ingredients:

• chicken – 1.3 kg;
• onions – 200 g;
• seasoning for poultry – 1 tsp;
• salt – 10 g;
• allspice peas – 1 tbsp. l.

Cooking method:

1. Place the chicken cut into pieces into a saucepan, add onion, and add water.
2. After waiting for it to boil, add pepper, seasoning, and salt.
3. Simmer over low heat for 2.5 hours.
4. Sterilize jars, fill with meat, add broth. Roll up.

Meat, offal, poultry

It’s probably not worth talking a lot about dietary chicken meat. Anyone who is on a diet or adheres to PT has long known that chicken breast is the lowest calorie dish containing easily digestible protein. Any meat calorie table will put chicken fillet in first place for its low fat and carbohydrate content.

100 grams of chicken fillet contains from 102 to 114 kcal. Again, “wrong” cooking methods can add fat to chicken. For example, fried chicken will “weigh” more than 240 calories, and stewed chicken in a fatty sauce will weigh about 200.

Chicken meat is a constant companion for athletes. It contains glutamine, which provides all possible assistance in building muscle mass. Chicken fillet is recommended not only for professional athletes, but also for those who want to lose a lot of kilograms. With rapid or large weight loss, our skin becomes less elastic, sagging and sagging. To avoid this, tighten your skin and get muscle elasticity, you should eat chicken.

Chicken with vegetables for the winter

• Time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 2071 kcal.
• Purpose: for lunch.
• Kitchen: homemade.
• Difficulty: medium.

Particularly enterprising housewives make sure that they and their family do not have to think long about putting together a complete lunch or dinner. Their ideal chicken stew at home necessarily contains a vegetable additive, due to which it does not require any additions: take out the product, heat it up and serve. You can close the bird for the winter with any vegetables, but tomatoes and zucchini are mainly used.

Ingredients:

• chicken – 1 kg;
• tomatoes – 300 g;
• zucchini – 200 g;
• salt – 2 tsp;
• vegetable oil – 1 tsp.

Cooking method:

1. Fry the zucchini pieces.
2. Finely chop the tomatoes and chicken.
3. Add salt and mix with zucchini.
4. Compact this mixture into jars and cover with foil.
5. Place on a deep baking sheet, simmer from the moment the oven heats up to 130 degrees for about 3 hours.
6. Allow the workpiece to cool slightly, remove and roll up.

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Stewed chicken with pork

• Time: 4 hours 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 4152 kcal.
• Purpose: for lunch.
• Kitchen: homemade.
• Difficulty: medium.

The ideal chicken stew at home is obtained by working with fresh meat, but old poultry can also be used, you just have to do something to compensate for the dryness and harsh structure. For this purpose, experts advise using pork: about 30% of the total meat volume to give the stew juiciness. It is advisable to make the dish itself in a pressure cooker or in a slow cooker, but below we consider the basic option with a saucepan.

Ingredients:

• pork – 500 g;
• chicken – 1.5 kg;
• salt – 2 tbsp. l.;
• peppercorns – 35 pcs.;
• bay leaf – 5 pcs.

Cooking method:

1. Cut the pork into small pieces without removing the skin, chop the chicken a little larger.
2. Start filling sterilized jars like this: a little pork at the bottom, a layer of chicken on top, bay leaf, pepper.
3. Place them in a saucepan with water, making sure to cover them with lids. Wait until it boils.
4. Simmer at minimum power for 4 hours. Then add salt, remove the bay leaf, and roll up the lids.

Composition of nutrients, BJU

Stewed chicken

Chicken with buckwheat

• Time: 4 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 1485 kcal.
• Purpose: for dinner.
• Kitchen: homemade.
• Difficulty: medium.

Canned chicken at home can be prepared as a complete dish, which you only need to heat up and you don’t have to think about what to serve with, not just vegetables. A classic combination, familiar from Soviet preparations, is meat with buckwheat. If you add grated carrots (you can fry them), you get an even more delicious option.

Ingredients:

• chicken – 600 g;
• buckwheat – 100 g;
• ground pepper – 1 tsp;
• salt – 1 tsp;
• carrots – 100 g.

Cooking method:

1. Pour well-washed buckwheat 1:2 with water for an hour. If possible, leave it overnight.
2. Remove large bones from the bird and chop into equal pieces.
3. Add salt and grated carrots. Pepper and mix.
4. Fill the jars halfway with poultry and sprinkle buckwheat on top.
5. Place in a saucepan with water, cook in a water bath at low boil for 2.5-3 hours.

Beef

The meat calorie table puts beef in second place. It is classified as a less fatty food and is consumed much more often than pork. The calorie content of a 100-gram piece of beef will be 198 kcal (on average). Moreover, if pork has about 72-75% fat, then beef has much less fat – 62-65%.

Beef is recognized as a medicinal type of meat. It is most often prescribed to people who suffer from anemia or have undergone severe operations with large blood loss. It is absorbed an order of magnitude faster than cereals or fruits. Despite having darker meat, properly cooked beef will be just as juicy and tender as pork. It goes well with carrots, beans, pumpkin, potatoes, rice and other side dishes.

If you don’t risk eating fatty beef ribs, then there is always a dietary and low-calorie udder or heart. Beef: udder – 163 kcal, heart – 96 kcal. It is not necessary to give up any particular type of meat completely. Just choose meat parts so that they provide fewer calories and fat to your body.

Secrets of cooking chicken in its own juice for the winter

Having tried to make such preservation at home at least once, you will continue to work almost automatically, without fear for the result. However, for it to come out great, it’s worth considering a few tips from professionals:

• Do not roll home-canned meat together with a bay leaf: if this condition is not met, the preparation will acquire a bitter taste over time.
• If you like a spicy taste, you can use fresh garlic, but add it 20-25 minutes in advance. until the end of the work and take it out before twisting: because of this, the preservation can also taste bitter.
• For a gentler cooling, wrap the jars in a blanket after removing them from the stove.