Chicken in a jar

Chicken in a jar
Category: Meat dishes
Ingredients
Chicken 1 pc.
Salt
Pepper
Garlic 1 clove
Bay leaf 1 pc.
Cooking method

Wash the chicken, dry thoroughly with paper towels and cut into small pieces - each piece should be smaller in size than the diameter of the neck of the jar.
Lightly salt and pepper the pieces.
Inspect the glass jar - it should not have cracks or internal bubbles. The jar must be ABSOLUTELY dry.
Cut the garlic into wedges.
Put pieces of chicken in a jar, and put dry breast meat in the bottom layer. Put several cloves of garlic on each row.
Put a bay leaf on top and cover the jar with a heat-resistant lid (glass, tin or steel).
The jar should be no more than 2/3 full, otherwise the juice that stands out will spill over the top.
Place the jar of chicken in a skillet and place in a COLD oven.
Set the temperature to 150 ° C.
After 30 minutes, increase the temperature to 180 ° C and continue simmering for another 1 ~ 1.5 hours
Chicken can be served both hot and cold.

Note
Copied from the top link from the Good Kitchen site. I did not find the author. If the author is not Irina Kutova. Only her name is visible there. I think this will not be a violation of rights. I indicated the source ...

I grew up in a small town in a research and development enterprise (we designed and tested motors for missiles and aircraft). Our plant had a sponsored poultry farm. And once a month, all workers were given chickens. On this day, our entire town ate only chicken dishes. And our most popular dish was chicken in a jar.
Until now, it seems to me that chicken cooked in this way turns out to be unusually tasty. The chicken meat becomes extremely soft and tender. No other recipe makes meat so soft.
The juice that is released during cooking turns into a delicious jelly after cooling.
And for some reason, the chicken turns out only in a can; I tried to make it in a clay pot - the taste is completely different.
By the way, some of our thrifty housewives canned chickens in this way - after 2 hours of extinguishing, they closed the cans tightly. But I never risked rolling up meat.
There have been cases (not mine) when the can burst during cooking. But if the listed rules are observed - dry can, dried chicken, cold oven, gradual heating - this does not happen.

Good old recipe! This is especially convenient when you are preparing food for the trip or for a picnic, in a word, not for home. I recommend it to everyone, very tasty!

girls, help! I need to take with me on the road, how would you advise me to close the bank? How does Shpilechka write - cook for 2 hours, then roll up the lid and heat it still? Or take it out and let it cool?

[Lisss]

Lisss, let's not warm up yet? It may explode ... Let's just cook, close the lid, wrap something and that's it ... By the principle of cooking jam ...
Lisss, it says not to close, but to cover ...

[Lisss's]

Lisss's, The hairpin is right, you don't need to heat it longer. I cooked such a chicken for my friends on the road. I closed the jar with a piece of food foil and a plastic lid on top. Then she wrapped it all in a towel and tied it in a bag. Well, I didn't have thermal packs then. So they ate hot on the train.

her .. the answer is wrong ...

I need to take it with me on the train in the form of stew, so that it lasts the night on the train, and we can feed on it in the morning or the next day .. because nothing else will survive until the morning that could be given to a child .. the question is - how to preserve it in such a way to realize the idea? ..

we have a stew on the forum, but it's in the pressure cooker ..but as if without a pressure cooker, I don't have a pressure cooker ..

we have a stew on the forum, but it is in a pressure cooker .. but as if without a pressure cooker, I don't have a pressure cooker ..

Lud, come and do it with me.

I need to take it with me on the train in the form of stew, so that it lasts the night on the train, and we can feed on it in the morning or the next day .. because nothing else will survive until the morning that could be given to a child .. the question is - how to preserve it in such a way to realize the idea? ..

Lyuda, maybe my experience will help you ...
I went to the Crimea to Yulka in Artek in August, the heat was still decent. 12 or 14 o'clock by train, I don't remember exactly ...
She put out the chicken, cooled it to room temperature and ... put it in the freezer. The chicken froze into a stone. Before leaving, I took out a container from the freezer, packed it in a bag, foil, a towel and another tight bag. The train left us at night, in the morning I was in Simferopol, at 11 o'clock I was already in Gurzuf. The chicken was thawed only in Gurzuf _{(Yul'kin's first question was not "Mom, how did you get there?", but "Mom, what to eat?".)}, the chicken was cold, as soon as it was out of the refrigerator, but no longer frozen. That is, the chicken froze only after 12 hours.

And if you put a couple of frozen 2-liter bottles of water in a bag with frozen chicken, you can still go safely! But, of course, extra volume and weight. But the iron will not have time to deteriorate.

[azaza]

azaza, Tan, water-drinks, and even cold ones, are not superfluous on the road.

Especially!

girls, thanks !! what great tips !! if it doesn’t work out with tight twisting, I will definitely use it !!

I finally found a topic with which I came up with the idea of ​​canning meat !! come all here, she is more specialized https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283080.0

Cut the chicken, salt and pepper. In a liter jar for 2/3 the volume in layers: chopped onions, grated carrots, bay leaves, peas, chicken, etc. Cover with a glass lid and in the oven until tender. Delicious!

I cooked in a liter jar in the microwave. When the kitchen was renovated and the stove could not be used. Either they were hungry, or it turned out deliciously - it took years.

And if you cook not in a jar, but in a glass pan with a glass lid, will it be just as tasty or will it turn out differently?

Apnu prescription.
I found a similar one on a local resource, did it the other day and didn’t believe that there was no analogue on my favorite "bread maker".
So what I did: I didn't cut the chicken and lean pork finely, add salt / pepper, add lavrushka and put it in the jar. The neck was sealed with foil. She put the can in a cold oven, set it to 175 degrees. And I forgot about her for 3-4 hours. Then she turned off and cooled until warm together in the oven.
Christmas trees, sticks, what I got as a result! I haven’t tried such homemade stew since my grandmother died (and I myself, Slavatehosspadi, roll up to my grandmother’s age). Granny cooked stew in the stove. I don’t have a stove or even a pressure cooker.
I cooked buckwheat, seasoned it with this "stew" - incredibly tasty. I put the rest in a container and froze it (I didn't dare to roll it up). I will send in pasta, potatoes and cook soup "like grandma's." Babbling, in general!