Homemade Chicken Stew
4 servings
40 minutes
Homemade chicken stew is a simple yet incredibly delicious recipe that originates from Soviet cuisine when food preservation was an important tradition. Tender chicken meat slow-cooked in its own juice with aromatic spices gains rich flavor and tenderness. The combination of bay leaves and black peppercorns gives the stew a subtle spicy aroma. This dish is perfect for a quick snack, a hearty dinner, or as a base for complex culinary masterpieces. It can be stored for a long time, making the stew an excellent supply for travel or hiking. It can be served with a side of potatoes, grains, or fresh bread, enjoying the comfort of home in every spoonful.
1
Remove the skin from the chicken, cut it into small pieces, separate the meat from the bones, place it in a pot, season with salt, pepper, and any spices. Put the pot with the meat in the refrigerator for 40 minutes.
- Chicken: 2 kg
- Salt: 20 g
- Black peppercorns: 20 pieces
2
Thoroughly sterilize the jars. Place 10 peppercorns and 2 bay leaves at the bottom of each sterile jar. Distribute the meat in the jars without packing it too tightly. Cover with foil instead of a lid.
- Black peppercorns: 20 pieces
- Bay leaf: 4 pieces
- Chicken: 2 kg
3
Place the jars in a cold oven, set it to 150 degrees and leave for 4.5 hours. After turning off the oven, let the jars sit there for another half hour to cool down. Then take out the jars and seal them with sterilized lids, turning them upside down.
