Homemade chicken stew in the oven

Cooking in jars eliminates the need for additional sterilization and makes it possible to make absolutely natural chicken (along with bones) in its own juice. At home, you are guaranteed to succeed with chicken stew in the oven if you follow the step-by-step recommendations outlined in the photo recipe. Intrigued? Then let's begin.

We will need products:

• chicken - 900-950 grams;
• salt to taste;
• black peppercorns.

And inventory:

• liter jar - 1 pc.;
• metal lid for preservation - 2 pcs.

How to cook chicken stew in the oven

All we need is to cut up the chicken and chop it into portions. I used thighs in my dish. But practice shows that a whole chicken carcass, chopped into pieces, comes out much tastier. After the chicken has been washed with running water, it must be dried with a towel, rubbed well with salt and left for 15-20 minutes. The classic stew recipe always uses only 2 ingredients - chicken and salt. But according to your taste, you can add peppercorns, garlic, spices, herbs or carrots and onions.I only add peppercorns.

Then, take a liter jar and push the pieces of chicken into it very tightly so that there are no gaps with air in the jar, and there is a distance the width of two fingers to the neck of the jar.

Remove the rubber band from one metal lid and cover the jar. Place the jar itself on a tray or in a baking dish and place it in a COLD oven.

We turn it on only after the jars are put in the oven. Cook chicken stew in the oven for 1 hour 10 minutes at 200 degrees.

5 minutes before it’s ready, when the whole house is already filled with incredible, mouth-watering aromas, boil the second metal lid. After cooking, remove the jar from the oven and replace the lid with a sterilized one. As soon as you can hold the jar with your hand through the towel, roll it up in the traditional way.

The convenience of the recipe lies in the fact that separate boiling and transferring of ingredients is not required. The chicken itself is cooked exclusively in its own juices and gives a lot of gravy, which gels as it cools. The most delicious and completely natural homemade chicken stew in the oven, in its own juice, without sterilizing the jars is ready! The shelf life of such a seaming is no more than a year in a cool place.

To be honest, my homemade chicken stew rarely survives to searing, since everyone at home immediately demands tender chicken in gravy to eat. Needless to say, this happened this time too? 🙂 Bon appetit!