Homemade harvesting in a jar - chicken with potatoes
Home-made in a short-term storage jar - chicken with potatoes - will be liked first of all by summer residents, since such food saves a lot of time. You do not need to cook a separate side dish, separate meat, just warm a jar of chicken with potatoes in a pan, or hold the jar in the hot sun for a couple of hours to make the food warm. In the refrigerator, the finished dish can be stored for about 10 days, it does not take longer, it is better to put it in containers and freeze it.
It is convenient to cook such stew in half liter jars, just two servings per jar come out. I put 6-8 cans in the oven at a time, depending on the amount of meat and vegetables.
- Time for preparing: 1 hour 20 minutes
- Servings Per Container: 6-8
Ingredients for homemade jar preparation - chicken with potatoes
- 1.5 kg of chicken;
- 200 g of onion;
- 30 g dried carrots;
- 1.5 kg of potatoes;
- 1 head of garlic;
- salt, bay leaf, black pepper, vegetable oil, water.
A method of preparing chicken and potatoes - short-term home-made storage
Immediately prepare the container. Cans thoroughly with warm water, rinse with boiling water. At the bottom of each jar, pour a tablespoon of olive or vegetable oil.
We cut onions, pour an equal amount of chopped onions into each bowl.
Peel the potatoes, cut into large cubes. In the summer you can cook a dish with small young potatoes, you do not need to peel it, just wash it with a brush. Put a layer of potatoes on a layer of onions. First, spread about half the potatoes.
Cut the chicken breast into large pieces, in size they should look like potato cubes. Add chicken to the potato.
Peel the head of garlic from the husk. Cleaned cloves with a crushing knife. We put 1-2 garlic cloves, 2 bay leaves in each jar, pour a few peas of black pepper.
Next, pour in each jar 2-3 teaspoons of dried carrots and table salt to taste. It is important to fill the container for homemade chicken and potatoes in a jar for 2 3 volumes, and 1 3 to leave empty.
Then we pour warm water, about 50 ml per jar, no longer needed, moisture will be released from meat and vegetables during cooking.
Now screw the jars with chicken and potato lids and shake well so that the salt and seasonings are evenly distributed throughout the volume. Then remove the covers, cover the jars with foil.
We set the grate to the middle level of the cabinet oven. We put cans covered with foil on the wire rack. We push the grate and turn on the heating to a temperature of 170 degrees Celsius.
Important! We put blanks without lids in a cold oven!
When the oven heats up to the desired temperature, you can see how the contents boil.
We cook for 45 minutes, if the boiling is strong, slightly reduce the heat.
Screw the lids tightly, turn the cans upside down on the lid, cover with a blanket. After cooling, clean in the refrigerator or in a cold cellar.
For long-term storage, such blanks can be sterilized (banks with a capacity of 0.5 l - 25 minutes). However, in our time, in my opinion, this is not relevant, it is always better to cook fresh food.
Enjoy your meal!