Stewed chicken at home: recipe and product advantages

Tushenka is a product on which a large part of the Russian population grew, as in the recent Soviet times it was she who was the best meat. Today, on the shelves is still a large selection of products in tin cans, only that quality, unfortunately, is very far from what we tried 20-30 years ago. Now the stew is allowed to be manufactured not according to GOST, but according to the specifications, which have more loyal conditions than manufacturers actively use.

To get a natural product that will satisfy you in all parameters, you need to prepare it yourself. Stewed chicken at home is one of the most budgetary options for making delicious meat, which can be stored under conservation or freezing conditions. Such a product can be taken with you on trips, on trips and just to the country, the problem of perpetual search for food and the purchase of sausages with harmful additives dissolves by itself.

What does the buyer look for when choosing stew? First of all on the ingredients, then on the expiration date and, of course, on the cost. At the same time, it often happens that for a good quality and more natural composition, the manufacturer asks for an incommensurable price. Stewed chicken, at home made, (however, you can use any other kind of meat) is the best alternative to the store banks. Here you will get everything: both quality, and natural composition, and the correct weight without water, and an acceptable price.

Stewed chicken at home is prepared much faster than meat. The whole process will take you about 3 hours. So, take 1.5 kilograms of legs and one large breast. In a large saucepan pour 3 liters of water, add salt, spices and sweet pepper to taste, as well as a few leaves of bay leaf. Dip into a container of washed poultry meat, boil and cook for about three hours on low heat. In the middle of cooking, take out chicken legs in turn and remove the bones, and then continue the process in the same mode. By the end, prepare the banks of 700 grams, necessarily sterilize them in the usual way. After the end of the fire, spread the pieces of meat into glass containers, fill them with boiling broth and roll them up.

How to cook chicken stew in a pressure cooker?

Today, many housewives in the kitchen have modern household items that make their care easier for them. For example, a pressure cooker, which is a special pan with a tightly closed lid, because the temperature achieved in it is higher than the usual 100 degrees, and it is not necessary to make sure that the meat is not burnt. So, take a few half-liter cans, lay out on them chicken pieces, spices, peppercorns, garlic or onions - all that you would like to see and feel in your stew. Fill each container with water. Put all the jars in the pressure cooker, covering them with covers. Also pour water and cook for three hours.

Recipe for homemade chicken stew in the multivark

In this device, cooking is even easier, or rather, he himself is preparing everything. So, cut the pieces of meat, transfer them to the multivark and fill with a small amount of water. Turn on the "Quenching" mode and cook for 5-6 hours. 2 hours before the end of cooking, add the desired spices and salt. Then spread on sterile jars and ukuporite.

As you can see, chicken stew at home is prepared quite easily, but you get a natural and delicious product that will help you in any situation.