Home-Canned Chicken Stew in the Oven
Delicious homemade canned chicken stew, made right in the oven! Sometimes you get home from work with no time to cook a proper meal, and this home-canned stew is a lifesaver. You can add it to soups and main dishes or serve it with a side. A handy, practical recipe to keep on hand!
Maria
Recipe author
Home-Canned Chicken Stew in the Oven
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 88 %
23 g
Fats 8 %
2 g
Carbohydrates 4 %
1 g
111 kcal
GI:
100
/
0
/
0
- Take canning jars of equal size, wash them with baking soda, and set them out to sterilize. 2. Cut the skinless, boneless chicken fillet into pieces. Season with salt and pepper to taste. Feel free to add your favorite chicken seasonings. 3. Pack the meat into the jars up to the shoulders, adding peppercorns and bay leaves as you go. Stretch a piece of plastic wrap over the mouth of each jar and pierce it so steam can escape. 4. Place the jars of meat on a baking sheet in a cold oven. Cook at 350°F (180°C) for about 3 hours. 5. Melt the chicken fat and pour it over the top of each jar. 6. Seal the jars with lids and, once cooled, store them in a cool place.
Caloric content of the products possible in the composition of the dish
- Bay leaf - 313 kcal/100g
- Black peppercorns - 255 kcal/100g
- Pepper - 26 kcal/100g
- Table salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
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