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Video: Chicken Stew In The Oven. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Chicken stew in the oven is convenient and profitable! Several cans can be prepared at the same time, the number is limited only by the size of the oven. You don't need a lot of time to prepare the stew, the way to prepare the stew is incredibly simple - cut the meat, chop the vegetables, season, put in jars, send to the oven for an hour, and in the meantime go about your business. I advise you to cook chicken fillet stew, it is better to leave the skin and bones for the broth. By the way, white chicken meat prepared 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 liters.
Ingredients for chicken stew
- 1 kg of chicken fillet;
- 200 g of onions;
- 200 g carrots;
- 150 g celery;
- 50 g green onions;
- 10 g ground sweet paprika;
- 50 ml olive oil;
- bay leaf, salt.
How to cook chicken stew in the oven
We wash the skinless chicken fillet with running water, cut into large cubes and place in a deep container (salad bowl, saucepan).
Add onions to the chopped meat. You do not need to chop the onion finely, it is better to cut it into small slices.
Peel the carrots, cut into thick circles, add to the onions and meat.
Cut the celery stalks into cubes and add to the rest of the ingredients. Instead of celery stalks, you can cut the root into strips, the taste and smell are not much different.
Finely chop a bunch of green onions, pour the chopped onion into our container.
Add seasonings - 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 half-liter clean jars for chicken stew in the oven, you do not need to sterilize the container, since the products are not sterile.
We put the chicken with vegetables in the jars tightly, fill it by 2/3 of the volume. Be sure to leave an empty space on top! In the process of stewing, juice is released from meat and vegetables; it needs a place for it. If you fill the jar to the top, the juice will flow out onto the baking sheet, the jar will get dirty and smoky.
Pre-cover the jars with several layers of foil and put them on a wire rack in a cold oven. The grill should be set at a medium level.
We gradually heat the oven to a temperature of 165 degrees Celsius. As it heats up, and this will take 15-20 minutes, the contents of the cans will boil, juice will be released. After boiling, cook for 35-40 minutes, turn off the oven. We leave the canned food in the oven until it cools completely.
We screw jars of chicken stew, cooked in the oven, with boiled lids and put them in the refrigerator for storage. Homemade canned meat should be stored in a cool place.
If there is a desire to keep meat preparations for a long time, then you need to add nitrite salt to ordinary salt. Nitrite salt is a mixture of sodium nitrate with common table salt and is used in meat processing to inhibit bacterial growth and increase product shelf life. Nitrite salt has preservative properties.
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