Each housewife probably had cases when, in conditions of a catastrophic shortage of time, you need to prepare a tasty and hearty lunch. It is then that the stew comes to the rescue, which is considered to be universal preparation. It can be used as a separate dish, side dish or ingredient for soups, jelly, baking. And if the cutting of pork and veal will take several hours, the chicken will take no more than 30 minutes. Next, we will explain how to cook canned chicken in a slow cooker, autoclave, pressure cooker and oven.
Chicken Stew Recipes
High-quality chicken stew is shown for dietary and baby food, although it loses in the amount of nutrients compared to boiled meat. In the stogramm portion of such a billet contains only 168 kilocalories, as well as phosphorus, magnesium, iron and vitamins. 
No wonder this product is recommended for diabetes, atherosclerosis, ulcers of the digestive tract and diseases of the cardiovascular system.
If the store products are in doubt about their naturalness and the safety of impurities of chemical origin, then home canned food will only benefit consumers.
You can also cook stew of goose, turkey, duck, rabbit.
Today's methods of cooking stew are not limited to the capabilities of the autoclave. For these purposes, you can use any cooking equipment that is only in the kitchen arsenal. Here are the recipes that will not take much time and will please you with excellent taste, as well as long storage of blanks.
Did you know? Chinese doctors advised men to eat chicken meat every day to increase physical strength.
Homemade chicken stew in a slow cooker
Cooking chicken stew in this way will take about half an hour, the car will do the rest without your participation.
Chicken stew in a slow cooker pressure cooker: video
Ingredients
First, prepare the necessary products:
- gutted and washed chicken;
- bay leaves;
- black pepper peas;
- salt.
Kitchenware
In the future you will need:
- multicooker;
- silicone mat or microfiber cloth (can be replaced with a soft towel of small size);
- sterilized half-liter jars;
- sterilized metal covers (can be sewn or threaded);
- kitchen scales;
- spacious bowl;
- kitchen knife for meat;
- cutting board;
- tablespoon;
- latex work gloves;
- small plate for spices.
Cooking
Depending on your gastronomic preferences, you can experiment by adding other spices to the stew, as well as using meat with or without stones. Remember that for every kilogram of chicken you will need 1 tablespoon of salt without a slide.
So, we proceed to work:
- Cut the washed chicken carcass Dice 5-8 cm in size, weigh and place in a bowl.
- Based on the amount of meat received, add salt and mix thoroughly with hands.
- In each jar, place 1 bay leaf and 7-8 peas of pepper on the bottom. Place the meat on top, leaving about 2 cm of empty space above.
- Close the cans. If you are using a seals variant of the caps, use the special key. And the threaded caps need to be screwed in all the way.
- In a slow cooker at the bottom of the bowl, place a silicone pad. Put the jars on top and pour cold water into the container so that it reaches them by the hanger.
- Close the cover and turn on the instrument. On the display, set the program "Chilled - quenching", and set the timer to 2.5 hours. If there are no bones in your stew, you can reduce the cooking time by half an hour. Turn off the heating function. At this your participation is over. After 4-4.5 hours you will be able to open the slow cooker and get your workpiece out of it. Therefore, you can safely go about your business.
Important! For washing chicken carcasses the optimum water temperature is 25-30 ° C.
Chicken stew - cooking in the oven
This method is also distinguished by its availability and simplicity, which accounts for its popularity. The result is a soft and juicy chicken fillet with a jelly layer.
Ingredients
For work you will need:
- 1 kg of chicken meat;
- several bay leaves;
- 5 black peppercorns;
- half a teaspoon of black pepper;
- 15 grams of salt.
Kitchenware
For convenience, immediately prepare all the necessary items:
- latex work gloves;
- capacious bowl for meat;
- kitchen knife;
- sterilized half-liter or liter jars;
- sterilized metal covers (preferably with threaded threads);
- the oven.
Cooking
This simple recipe is for many housewives the first experience in preparing homemade stew.
It is done as follows:
- Wash chicken meat properly and allow excess water to drain. After that, cut the meat into pieces so large that they can easily go into the jars. Place the meat in a large bowl.
- Salt, pepper and dice the prepared fillet in the added spices.
As spices, cardamom, cloves, cumin, thyme, saffron, and cinnamon are also used.
- Cover the container with a lid and put it in a cold place for 30 minutes.
- In the meantime, put the peas-peas and lavrushka in sterilized jars.
- Take the meat out of the fridge and pack it into jars, leaving about 2 cm of free space on top. It is important to thoroughly grind chicken to minimize the voids formed.
- Cover the container with a lid and put it in the oven - cold, otherwise the glass will burst.
- Set the oven temperature timer to 190-200 ° C. And as soon as the contents in the banks boil, reduce this figure to 130 ° C. In this mode, the chicken should be for 4 hours.
- After that roll up the cans with lids. Turn them upside down, carefully wrapped and wait for complete cooling. Then the workpiece can be hidden in storage.
Important! If you close the jars with sealers, be sure to remove the rubber bands from them so that there is no fire inside the oven!
Chicken stew in an autoclave
Such canning is distinguished by a more delicate structure of chicken fillet, rich taste and reliability, allowing you to store the finished product for a long time.
Stew chicken in the autoclave: video
Ingredients
For cooking canned food you will need:
- 1 kg of chicken meat (if desired, to get a less fatty product, you can separate the skin and fat);
- 1 cup chicken broth;
- 2 bay leaves each;
- 5 black peppercorns each;
- salt (to taste).
Learn more about the principle of the autoclave and whether it is possible to make it yourself.
Kitchenware
In the work you will further be needed:
- cutting board;
- kitchen knife for meat;
- kitchen scales;
- autoclave;
- deep bowl;
- sterilized half-liter cans and metal covers;
- sealer key;
- paper towels.
Cooking
This technology of cooking homemade stew is not complicated at all.
To obtain a quality product, proceed as follows:
- Wash the chicken carcass well and blot the excess moisture with a paper towel.
- Boil broth from separated bones and skin.
- Cut the loin into cubes of medium size and transfer to a bowl.
- Add salt and mix the meat thoroughly so that it is evenly salted.
- At the bottom of the cans, put lavrushka and pepper-peas, and lay chicken on top, leaving about 2 cm of space from the surface. It is important to tamp the contents so that there are no voids inside the cans.
- After that, you can pour boiling broth into the containers in such a way that only a third is filled.
- Cork the jars with sealers and place them in an autoclave, completely filling the free space.
- Pump up the pressure to 1.5 atmospheres, and bring the internal temperature in the apparatus to 130 ° C, then turn off the gas.
- When the pressure drops to the original figures, the stew will be ready. The stock can be removed and stored in a cool place for storage.
Important! Do not salt raw meat long before the start of heat treatment, because salt will lead to premature release of meat juice. This will worsen the taste of the product and reduce nutritional value.
How to cook a stew of old chicken in a pressure cooker
If the farm has old chickens, they can be quickly and efficiently cooked using a pressure cooker. Preparation of this type of canned food will take you no more than 3 hours. 
Ingredients
- 1.5 kg of chicken meat;
- 300 ml of drinking water;
- 1 tablespoon of rock salt;
- 2 bay leaves;
- 5-7 grains of black and allspice.
Kitchenware
In the work you will need:
- capacious enameled bowl;
- sterilized cans (with a capacity of 1 l or 0.5 l) and metal lids;
- sealer key;
- pressure cooker;
- gas stove;
- kitchen knife for meat;
- kitchen tongs for hot meat;
- pan for sterilizing canned food;
- a towel or soft cloth;
- cutting board.
Cooking
The fact that cooking is welcome meat of young poultry, even beginners know. However, after the upcoming processing the old fillet will be soft and tender.
Here is what you need:
- Cut the washed chicken into convenient pieces so that they can easily enter the jar, and fold them into a bowl.
- Salt, mix and pour into the pressure cooker bowl.
- Add spices and cover with water.
- Tightly cover the pressure cooker pan with a lid and put on a strong fire.
- As soon as the contents boil, boiling water, whistling and knocking of the lid will indicate, fire should be screwed to the minimum and cook for another 2 hours.
- Then with tongs, remove the hot meat from the pan and place in prepared jars. Top with the remaining liquid in the pan and cover them with lids.
- Now banks need to be sterilized. To this end, they are put in a pan, the bottom of which was previously covered with a towel, and poured with water. The contents must be heated to 50 ° C and sterilized for 40 minutes.
- After the manipulations, the jars are sealed with metal lids and left to cool.
Did you know? The word “chicken”, which is familiar to us, is a derivative of the Old Slavic “hens”, that is, “rooster”. But "chicken" is a diminutive form of the word "chick", meaning "chicken."
Chicken stew at home in a saucepan
This method is convenient because it allows improvisation. The hostess can come from those products that she has at the moment.
Ingredients
Count on 3 cans of 1 liter or 6 half-liter. 
So, you will need:
- 2 kg of chicken fillet;
- 9 chicken drumsticks;
- 40 black peppercorns;
- 1 teaspoon ground black pepper;
- 6 bay leaves;
- 4 tablespoons of salt.
Kitchenware
Immediately prepare the necessary devices:
- 3 liter or 6 half-liter washed and sterilized cans;
- appropriate amount of metal caps;
- separate board;
- meat knife;
- deep bowl or saucepan;
- an old dishcloth or soft cloth;
- paper towels;
- sealer key;
- pan for sterilizing cans;
- wooden surface;
- pot holder or bank holder.
Cooking
The stew in the pan is prepared as follows:
- Wash chicken carcasses well. Divide, separating breasts and legs, then wash again in cool water.
- Remove excess moisture from meat with paper napkins.
- Cut the breasts and legs into comfortable pieces, removing large bones.
- Cut the sliced meat from the board into a deep bowl and sprinkle with salt and pepper. Mix thoroughly by hand.
- Set aside for half an hour a bowl of chicken in the refrigerator.
- Meanwhile, at the bottom of the prepared cans, place 1 bay leaf each and 5-7 peas of ground pepper.
- Remove the meat and place in jars (shins can be rammed whole). Cover them on top.
- At the bottom of the pan lay a towel and put the prepared canned.
- After that, pour water into the pan so that it closes the banks on the hangers. And cover with a lid.
- Now put the pot on a large fire, and when the contents boil, reduce it to a minimum. The product should be stewed for 2 hours, so as far as necessary add the boiled water.
- At the end of cooking, remove the jars from the boiling water on a wooden surface and try on the salt. Then hermetically seal them with metal lids and return to the pan again. They will have further sterilization for 2 hours.
- After the specified time, the billet is removed from boiling water and allowed to cool in an inverted and bundled form.
This method is great for preservation for the future, since it favorably differs from previous recipes with a long shelf life.
Tips for making stew more delicious
Having the necessary set of products and knowing the procedure for preparing tasty canned foods is not enough. Experienced housewives pay attention to the correct choice of meat, dishes and even the type of salt. After all, each such nuance contributes to the taste and structure of the resulting dish.
Here is what is important to know and take into account at the early stage of preparing homemade stew:
- Meat should be fresh. If the carcass has already been frozen, it will not work. After all, from the thawed fillet of stew will be dry and tasteless.
- In the case of adding seeds to canned food, large specimens must be removed. For such purposes, only small bones are suitable, which, after heat treatment, acquire a soft structure.
- If you want to put a large tubular bone in a jar, be sure to cut it. Otherwise, the air accumulated inside will significantly shorten the shelf life of the meat blank.
- Salt is preferably not iodized, since this option is more suitable for long-term storage.
- Ware choose enameled or glass. Avoid aluminum.
Important! Do not touch other products until you have washed the hands with which you processed raw meat.
Storage
If all precautions have been observed, finished products can be stored for several years. It is important that the lids are not swollen and remain tight. If a mold was found inside the container or the surface of the lid has become distended, such a blank cannot be consumed. It is better to get rid of it immediately.
A great storage for homemade stew is a refrigerator or cellar.
We hope, our selection of recipes will help you to make a tasty and healthy preparation for the winter of chicken. Moreover, modern technology can greatly facilitate this task. After a little work, you can provide for your whole family for a long time, and even please the guests.
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