Chicken stew in the oven - it's convenient and profitable! At the same time you can prepare several cans, the amount is limited only by the size of the oven. There is no need for a lot of time for harvesting, the method of preparing stew is incredibly simple - chop meat, chop vegetables, spice up, arrange in jars, send to the oven for an hour, and in the meantime go about your business. I advise you to cook chicken stew of fillet, skin and bones should be left for broth. By the way, white chicken meat cooked according to this recipe turns out to be very tasty, it is tender, not dry, and literally breaks down into fibers.
- Cooking time: 1 hour
- Quantity: several cans with a capacity of 0.5 l.
Ingredients for chicken stew
- 1 kg of chicken fillet;
- 200 g onions;
- 200 g carrots;
- 150 g celery;
- 50 g green onions;
- 10 g ground sweet paprika;
- 50 ml of olive oil;
- bay leaf, salt.
Method of cooking chicken stew in the oven
Wash chicken fillet without skin under running water, cut into large cubes and place in a deep container (salad bowl, pan).
Add cut onions to sliced meat. Finely chopping the onion is not necessary, it is better to cut it into small slices.
Clean the carrots, cut them in thick circles, add them to the onions and meat.
Celery stalks cut into cubes, add to the rest of the ingredients. Instead of celery stalks, you can chop the root, the taste and smell are not much different.
Finely chop a bunch of green onions, poured chopped onion in our capacity.
Add seasoning - salt to taste, ground red paprika, pour olive or any vegetable oil.
Add a few bay leaves at the rate of two leaves per jar, mix the ingredients so that the meat, vegetables, oil and salt are evenly distributed.
We take for the chicken stew in the oven half liter clean jars, it is not necessary to sterilize the container, because the products are not sterile.
We put the chicken with vegetables in the jars tightly, fill 2/3 of the volume. Leaving the top empty space required! In the process of stewing meat and vegetables juice is released, it needs a place. If you fill the jar to the top, the juice will flow out on a baking sheet, the jar will get dirty and smoky.
Pre-cover the jars with several layers of foil and put them on the grid in a cold oven. The grid must be installed at an average level.
Gradually heat the oven to a temperature of 165 degrees Celsius. As it heats up, and it will take about 15-20 minutes, the contents of the cans boil, the juice will stand out. After boiling, cook for 35-40 minutes, turn off the oven. Leave the canned food in the oven until cool.
Screw up the jars of chicken stew cooked in the oven, boiled lids and store in the refrigerator. Canned meat cooked at home should be stored in a cold place.
If there is a desire to preserve meat preparations for a long time, then you need to add nitrite to ordinary salt. Nitrite salt is a mixture of sodium nitrate with regular table salt, it is used in meat processing to suppress the growth of bacteria and increase the shelf life of products. Nitrite salt has preservative properties.