Stewed chicken at home for the winter - 1 cooking recipes

To prepare proper chicken stew at home, it is advisable to have a special device on hand called an autoclave. In it, food, subjected to high pressure, is maintained at the desired temperature for a long time, and therefore cooks faster and tastes better. But if there is no such device and you don’t want to buy it on purpose, you can always use the “for the lazy” recipe. That is, make the dish in the oven, pressure cooker, slow cooker, or regular saucepan. And, of course, observe all the nuances and subtleties that the author of the recipe pays attention to.

Unlike beef, lamb and even pork, chicken meat for homemade stew cooks much faster. Especially if you cut the meat into small pieces. One of the lazy chicken stew recipes is designed for a minimal set of additional equipment: you only need jars, lids and a twist machine, a large and tall pan in which these jars will fit, and a towel.

The meaning of the technology is that jars filled with chicken fillet (which must be thoroughly washed in advance, sterilized for safety and dried) are simmered over medium or low heat until cooked. The jars are placed in a pan, the bottom of which is covered with a towel. And fill with water so that the water does not reach the necks. During the heating process, the water will boil, and the contents of the jars will simmer/simmer evenly.

The advantage of this method of preparing chicken stew is that in the end all that remains is to screw the lids on the jars, turn them over and leave until they cool completely.

To ensure that the meat in the stew remains as fresh and juicy as possible during storage, the stew must be covered with a layer of animal fat. This is what they do in store-bought stews and for good reason! The finished stew can be used as a semi-finished product, an ingredient for other dishes, or after opening the can, heat the contents and serve as an independent dish. For example, with a side dish or salad.