How to cook chicken stew in a pressure cooker

Homemade chicken stew recipe

Ingredients

• Chicken meat – 2 kg + –
• Bay leaf - to taste + -
• Salt - 1 tbsp. (without slide) + —
• Black pepper (peas) - to taste + -

How to make homemade chicken stew

To cook chicken stew, you need a minimum of ingredients. We will use regular chicken fillet and familiar spices for the meat dish.

From an inexpensive set of products we will prepare an incredibly tender, juicy, soft and very tasty stew that your whole family will eat for dear souls.

Marinate chicken meat for stew

1. We thoroughly wash the chicken meat in clean water, be sure to dry it with a paper towel, and then cut the chicken flesh into arbitrary (not very large, but not very small) pieces.
2. Place the chopped meat parts into a deep bowl and sprinkle them with salt and peppercorns. You can add other (favorite) spices, but this is not necessary.
3. Mix the meat with your hands with the added spices so that the whole chicken is covered with aromatic herbs.
4. Cover the plate with the meat contents and put it in the refrigerator for half an hour.

Preparing jars for rolling homemade stew

1. While the meat is marinating, we will prepare containers for preparing the future chicken stew: sterilize the jars in any way convenient for you, then put 2-3 black peppercorns and several bay leaves on the bottom of the container (to give the meat a piquant aroma).

Cooking the meat, placed in jars, in the oven

1. When the chicken meat is marinated, transfer it to prepared jars for twisting. Pack the meat well so that there is as little free space as possible in the jars.
2. Place containers with aromatic meat contents in a cold (not preheated) oven.

1. As soon as the jars of homemade stew made from fresh chicken are in the oven, turn on the gas and bring the oven to the standard temperature - 180 degrees.
2. In such conditions, it takes 4 hours to cook chicken stew at home.
3. After the specified time, we take the jars out of the oven and roll them up with iron lids (they should also be scalded with boiling water first).
4. We turn the rolled up jars upside down and be sure to wrap them in a warm blanket until they cool completely.

Stewed chicken necks: recipe in a pressure cooker

Ingredients

• Chicken necks – 650-700 g + –
• Bay leaf - 1-2 pcs. + —
• Onions - 2-3 slices + -
• Salt - 0.5 tsp. or to taste + -
• Black peppercorns - 2-3 pcs. + —

How to cook chicken neck stew in a pressure cooker

Seeing the name of this recipe, many may think that such a dish is not very edible for humans, because chicken necks are most often prepared for dogs.

Yes, of course, pets are fed such a delicacy, but who said that you can’t make anything tasty for your family from this offal. If you cook the necks correctly, the stew from them will turn out to be a success, and your family will repeatedly ask for more.

1. Wash the necks under running water, cut them in half (smaller if possible) or don’t cut them at all, the main thing is that they fit in the jar.
2. Place peppercorns and bay leaves at the bottom of a sterilized jar, then place the prepared offal on them.
3. Be sure to salt the necks and also add 2-3 cups of onions. Don’t be afraid, there won’t be a strong onion smell in the finished stew; on the contrary, the onion will add a pleasant (unobtrusive) aroma and taste to the neck part of the bird.
4. Cover the jar of chicken stew with a sterilized lid, then place it in the pressure cooker on a stand.
5. Fill the container with water so that the water reaches the “shoulders” of the cans, then cover the pressure cooker, bring the liquid in it to a boil and leave the chicken necks to simmer in the pressure cooker for 3 hours.
6. After 3 hours, turn off the pressure cooker, but don’t immediately take out the jars of stew. Let them cool for several hours directly in the water in which they were prepared, then you can put them in a cool place for storage.

Read also Homemade preparations for the winter: beans with vegetables

You can serve this stew as an independent dish, or you can make many tasty secondary dishes from it: starting with traditional soups, cabbage soup and borscht, and ending with delicious main courses.

What spices are suitable for chicken stew?

Herbs and spices are an integral part of a meat dish, and our delicious chicken preparation is no exception. To make the taste and aroma of meat treats more pronounced, full and piquant, you need to add aromatic herbs.

But how to choose them correctly so as not to interrupt the main taste, but, on the contrary, to emphasize it advantageously? Now we will answer this question in detail.

In fact, the choice of seasonings for chicken is huge. There are many types of spices that are ideal for creating a chicken dish, but a special place among them is occupied by such spices and herbs as:

• Garlic;
• Rosemary;
• Black and red pepper;
• Curry;
• Turmeric;
• Thyme;
• Marjoram;
• Oregano and many others.

If you combine these spices correctly and in small quantities, they will have the best effect on the taste of chicken meat.

Stewed pork

What should a good housewife do with a large amount of meat (purchased, for example, at a decent discount)? We invite you to use this wonderful recipe. Stewed pork is easy to prepare and turns out very tasty.

• Cut a kilogram of meat into two centimeter cubes.
• Sprinkle it with salt, ground pepper and mix with finely chopped onion.
• Add two tablespoons of table or balsamic vinegar to the pork, as well as a couple of whole bay leaves.
• Stir the meat and cover the dish in which it is located with cling film.
• Place the pork to marinate in the refrigerator for six hours.
• When the required time has passed, transfer the meat to a baking dish, level it, pour in vegetable oil (about one and a half cups) and place it on a baking sheet.
• Cut a small piece of baking paper, crumple it and cover the pork. After this, cover the pan with a lid or food foil.
• Preheat the oven to 130 degrees and place the meat in it.
• After 45 minutes, remove the paper and place a few cloves of garlic, cut in half, into the pan. Next, you need to close the mold again and put it in the oven for another two and a half hours.
• Divide the finished meat into fibers, remove the bay leaf and garlic from it.

The dish can be served with any side dish. If you want to prepare stew for future use, then it should be divided into jars. To do this, the dishes need to be sterilized - hold for half an hour on a wire rack over a pan of boiling water. Stewed pork is placed in jars and immediately closed with clean lids.

Tips for making delicious chicken stew

For stew, it is advisable to take chicken drumstick, thigh or ham. The meat should be together with bones and skin - this will allow you to cook chicken stew not only aromatic and tasty, but also more tender and juicy, due to the fat and gelling properties contained in these parts of the chicken.

• It is advisable to use fresh chicken meat or, in extreme cases, chilled, but in no case frozen, otherwise the finished dish will turn out dry.

• If you initially plan to prepare a lot of homemade stew, then you need to use non-iodized salt for its preparation.
• You need to cook chicken stew at home either in enamel or glass containers.

Stew in a pressure cooker

It's a fact: you can make excellent stew in a slow cooker. And if you have a multicooker-pressure cooker, then the cooking process will also become short-lived. It is better to take different meats for homemade stew according to your taste: pork and beef with cartilage and sinews, maybe a little lamb, a couple of chicken thighs, maybe with skin, then as a finished product we will get stew in all its splendor! Of course, you can choose the aristocratic version: from beef and pork, but in this case it is better to take meat with a fair amount of fat. The jelly properties of the finished stew are achieved precisely by boiling away a large amount of fat. This time I took about 700 grams of pork with a decent amount of fat, a small piece of lamb, 300 grams, and 500 grams of stringy beef. The meat must be fresh. The fresher the better. Especially if you are going to store or freeze.

Ingredients:

• 1.5 kg of meat (fat pork, beef, lamb)
• Salt to taste (I take 2 tsp)
• Black peppercorns (about 0.5-0.75 tsp)
• Bay leaves (3-4 medium sized)

Method for preparing stew in a multicooker-pressure cooker

So, cut the meat into small pieces of about 3 centimeters each. Salt, pepper, add bay leaf. Mix well and let stand for 30-40 minutes. NO water needed. During the process of marinating and cooking, the meat will give juice - this will be more than enough. We load everything into the multicooker bowl, turn on the stewing mode for 2 hours, pressure 3. At the end of the process after the sound signal, do not open the lid, do not release the pressure, let our stew simmer for another hour and a half. I often set it on around midnight before going to bed, and until the morning the multicooker is in the heating mode - and then in the morning before work I just have to take out the finished product and put it in jars.

So, open it, put the meat along with the resulting broth into sterilized jars. And then whatever your heart desires: you can close the lid and put it in the refrigerator. You can roll up the jar for long-term storage or freeze it. If you are going to store it for a long time, it is better to cook it immediately in jars. In this case, place a small waffle towel or napkin at the bottom of the multicooker bowl, place sterilized 0.5-liter jars on top, load the stew preparation into it, and screw on the lid. Fill the jars up to the shoulders with hot water. In no case with boiling water (the jars may burst) and not with cold water (a fair portion of the specified cooking time will be spent simply heating this water). Further instructions: time and pressure. In this case, the pressure must not be released suddenly, otherwise our banks will explode.

This stew makes excellent fried soups and navy-style pasta. Or you can use it simply by spreading it on bread.

Bon appetit!

The stew was prepared in the Oursson MP5005PSD multi-pressure cooker.

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What can you make from chicken stew?

A dish like homemade chicken stew can easily be a meal in its own right. But, if you wish, you can make different types of first courses, baked goods, and also all kinds of snacks based on it:

• Cabbage soup;
• Pilaf;
• Pies;
• Gravy;
• Potatoes, buckwheat, pea porridge, barley with chicken stew;
• Mushrooms;
• Soup;
• Borsch;
• Bigus;
• Navy pasta and many other delicious dishes.

Winter is just around the corner, so you should hurry up with your winter preparations. If cellars and pantries are overflowing with canned vegetables, then it’s time to think about meat twists.

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.

Chicken stew in a pressure cooker for the winter

To prepare a delicious homemade chicken stew, you need a few ingredients, and they are all inexpensive and accessible. Any part of the bird (drumstick, breast, back, etc.) is suitable for preparing stew, so choose the one that best suits your taste and wallet, and start cooking.

Ingredients

• Chicken – 1.5 kg;
• Purified water – 250 ml;
• Ground black pepper – 1 tsp;
• Salt – 2.5 tsp;
• Bay leaf – 3 pcs.

Chicken stew in a pressure cooker: a recipe at home

1. We wash the chicken stew in clean water, then dry it with paper towels.
2. Cut the poultry meat into medium pieces.
3. Mix the chopped chicken pieces with pepper, salt and bay leaf. Let them sit for a while and soak in the aroma of spices.
4. Place the marinated chicken meat in a pressure cooker and fill it with drinking (necessarily cold) water.
5. Close the lid of the pressure cooker, and then turn it on at full power.
6. As soon as the water boils, reduce the temperature to a minimum, continuing to cook the stew for another 2 hours.
7. While the meat is stewing, we will prepare the jars: rinse half-liter jars with soda, then dry them in the oven.
8. After 2 hours of simmering, carefully open the lid of the pressure cooker, since quite a lot of steam will accumulate inside it during cooking.
9. Place the hot stew (chicken along with the broth in which it was cooked) into clean jars and cover with lids.
10. Place a rag napkin on the bottom of a deep, wide pan, then fill the container halfway with water and set to heat over medium heat.
11. When the water temperature reaches 37-40 degrees, carefully place the cans of stew on the bottom of the pan. The water level should reach the “belt” of the cans.
12. Under such conditions, containers with chicken meat should be sterilized for approximately 40 minutes. After the specified time, carefully remove the jars from the pan, roll up the lids, allow them to cool completely, and then take them to the cellar or pantry for storage.

True, you can store chicken stew at room temperature, even in such conditions it will last a long time and not spoil.

Chicken stew in a pressure cooker is sure to become your favorite meat treat. Dietary poultry allows the dish to be the same - low-calorie and easily digestible, and therefore it can be given to children, as well as consumed while on a diet.

So don’t regret a little time now just to enjoy the delicate taste of juicy chicken in winter.

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Stewed meat is a canned food loved by many, which stores well for a long time and is convenient to take with you on the road or to the countryside. Ready-made meat will help out the hostess at any time if guests unexpectedly arrive or there is a catastrophic lack of time to prepare dinner. Children like the soft and tasty meat; they gobble it up on both cheeks with great pleasure along with potatoes. Unfortunately, it is now quite problematic to buy high-quality stew. Manufacturers try to save money by adding unusable trimmings, flavor enhancers, thickeners and preservatives. The best way out in this situation is to prepare home-made canned food, when it is possible to fully control all stages of cooking and the quality of the product used.

Ingredients and how to cook

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ingredients for 2 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 3 hours 30 minutes

Step-by-step preparation

Step 1:

To prepare chicken stew in the oven, take fresh chicken, ground black pepper and peppercorns, bay leaf, turmeric. From the specified amount you get 1 half-liter jar of ready-made stew.

Step 2:

Trim the meat from the bones, you can leave small bones, the tubular ones need to be chopped so that the air can escape. I took only the hangers on the bone. Salt and pepper the chicken meat and add turmeric.

Step 3:

Wash the jars and lids well and sterilize them in any way. Place bay leaves and peppercorns at the bottom of the prepared jars.

Step 4:

Fill the jars up to the shoulders.

Step 5:

Place on a baking sheet.

Step 6:

Cover the jars with foil and make punctures. Place in a cold oven for 3 hours, first turning it on at 200 degrees; when it boils, reduce the temperature to 100-120 degrees.

Step 7:

Render the trimmed fat.

Step 8:

After the time has passed, remove the cans of stew and fill with fat.

Step 9:

Close with lids, turn over, and place under the “fur coat”.

Stewed chicken cooked in a saucepan

When there is no time to cook dinner, a jar of homemade chicken stew will help out the housewife. It can be served with boiled or fried potatoes, porridge or pasta. Making such a preparation yourself is not at all difficult, and you can stew poultry meat in a saucepan, pressure cooker, slow cooker, autoclave or oven. Below are proven ways to prepare delicious chicken stew.

To make stew in a saucepan, it is important to choose the right container. It should be enameled or made of stainless steel. It is prohibited to use aluminum cookware, as the finished product may acquire an unpleasant, metallic taste.