Welcome to the wonderful world of "zagotovki," a cherished tradition in many Eastern European homes that involves preserving the bounty of the harvest in jars. This recipe for homemade canned chicken and potatoes is a modern take on that practice, creating a delicious, ready-to-eat meal that's perfect for busy weeknights, camping trips, or simply when you crave a comforting, home-cooked dish without the effort. It's a hearty, flavorful, and incredibly convenient meal, capturing the essence of home cooking in every jar.
Homemade canned chicken and potatoes
Ingredients for Homemade Canned Chicken and Potatoes
- 1.5 kg (3.3 lbs) chicken fillet
- 200 g (7 oz) onions
- 30 g (1 oz) dried carrots
- 1.5 kg (3.3 lbs) potatoes
- 1 head of garlic
- salt, bay leaf, black pepper, vegetable oil, water
How to Make Homemade Short-Term Canned Chicken and Potatoes
First, prepare the jars. Wash them thoroughly with warm water and rinse with boiling water. Pour one tablespoon of olive or vegetable oil into the bottom of each jar.
Chop the onion and distribute an equal amount into each jar.
Place an equal amount of chopped onion into the prepared jars
Peel the potatoes and cut them into large cubes. In the summer, you can use small new potatoes; they don’t need to be peeled, just washed with a brush. Place a layer of potatoes on top of the onion layer. Start by adding about half of the potatoes.
Place a layer of potatoes on top of the onion layer
Cut the chicken breast fillet into large pieces, similar in size to the potato cubes. Add the chicken on top of the potatoes.
Add the chicken to the potatoes
Peel a head of garlic. Crush the peeled cloves with a knife. Place 1-2 garlic cloves, 2 bay leaves, and a few black peppercorns into each jar.
Add garlic, bay leaf, and black pepper
Next, add 2-3 teaspoons of dried carrots and table salt to taste into each jar. It’s important to fill the jars for this homemade chicken and potato preserve to about 2/3 of their volume, leaving the top 1/3 empty.
Add dried carrots and table salt to each jar
Then, pour in warm water, about 50 ml (approx. 1/4 cup) per jar. You don’t need more, as moisture will be released from the meat and vegetables during cooking.
Pour warm water over the contents
Now, screw the lids on the jars of chicken and potatoes and shake them well to distribute the salt and spices evenly. Then, remove the lids and cover the jars with foil.
Cover the jars with foil
Place the oven rack in the middle position. Put the foil-covered jars on the rack. Slide the rack in and turn on the oven, setting the temperature to 170°C (340°F).
Important! Place the jars without lids into a cold oven!
Once the oven reaches the set temperature, you will see the contents begin to boil.
Cook for 45 minutes. If the boiling is too vigorous, reduce the heat slightly.
Bake the potatoes with chicken in the oven for 45 minutes
Screw the lids on tightly, turn the jars upside down to rest on their lids, and cover them with a blanket. After they have cooled completely, store them in the refrigerator or a cold cellar.
Once the jars have cooled, store them in the refrigerator or a cool cellar
And there you have it—a delicious and practical meal ready to be enjoyed at a moment's notice! These jars of chicken and potatoes are not just a convenience; they're a taste of home, prepared with care. For a perfect serving, simply heat the contents in a pan or microwave and enjoy. It's wonderful on its own, but you can elevate it with a dollop of sour cream or a sprinkle of fresh dill or parsley. We hope this recipe brings warmth and comfort to your table and simplifies your meal planning. Happy cooking!
0 comments