Stew of chicken in the oven.

Stew of chicken in the oven.

Chicken – 3 carcasses (5-5.5 kg)
salt – to taste
Bay leaf – 1-3 pieces (in each jar)
Peas – 3-5 pcs (in each jar)


Cut chicken carcasses into small pieces.
Rinse . Put in a colander, let drain water.
Add salt to taste.
Put the bay leaf and pepper in the washed jars (I have 600 g jars) on the bottom.
Fill the jars with pieces of chicken, leaving 2 cm to the brim, while cooking the mass rises to avoid leakage, do not fill the jars to the brim!
Put jars on a baking tray covered with parchment. Cover with lids (pre-rinse the lid with boiling water) and place in a COLD oven.
Turn on the oven.
Put on 250 ‘. As the meat in the banks begins to boil, reduce the temperature to 150 ‘and leave to stew for 3-4 hours.
Meat should not be cooked, but should languish.
Get the jars out of the oven.
Roll up
Store at room temperature or in a cellar.
Banks do not require separate pre-sterilization.
You can also stew not only chicken, but also any other meat.
Stew in banks can be stored for 2 years.


Cooking: 1. Cook chop. 2. Mix condensed milk with butter. 3. Add cocoa and wine. 4. Add cookies and mix everything. 5. From the resulting mass to form cakes in the form of potatoes. 6. Decorate as desired. 7. Put the cakes in the refrigerator for 5-6 hours. Enjoy your meal!

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