Discover the classic Eastern European comfort food: Tushonka! Tushonka is a traditional method of preserving stewed meat, creating a delicious, shelf-stable product that's ready to eat anytime. While often made with pork or beef, this recipe features tender chicken fillet, slow-cooked in the oven right in the jar. It's a fantastic, healthier alternative to store-bought canned meat, free from preservatives and full of homemade flavor. Perfect for meal prepping, camping trips, or simply having a quick, hearty meal on hand.
Oven-Baked Chicken Tushonka
Ingredients for Chicken Tushonka
- 1 kg chicken fillet
- 200 g yellow onion
- 200 g carrots
- 150 g celery
- 50 g green onions
- 10 g sweet ground paprika
- 50 ml olive oil
- bay leaf, salt
How to Make Oven-Baked Chicken Tushonka
Rinse the skinless chicken fillet under running water, cut it into large cubes, and place it in a deep bowl or pot.
Rinse the chicken fillet and cut it into pieces
Add the yellow onion to the chopped meat. There’s no need to finely chop the onion; it’s better to cut it into small slices.
Add sliced onion
Peel the carrots, cut them into thick rounds, and add them to the onion and meat.
Add carrots to the onion and meat
Dice the celery stalks and add them to the other ingredients. Instead of celery stalks, you can julienne the root; the taste and aroma are very similar.
Finely chop a bunch of green onions and add them to our bowl.
Add the seasonings – salt to taste, ground red paprika, and pour in the olive oil or any vegetable oil.
Finely chop celery stalks or root and add to the container
Add chopped green onions
Add spices, salt, and vegetable oil
Add a few bay leaves, calculating about two leaves per jar. Mix the ingredients so that the meat, vegetables, oil, and salt are evenly distributed.
Mix the ingredients evenly
For the oven-baked chicken tushonka (a traditional Eastern European canned stewed meat), take clean half-liter jars. There is no need to sterilize the jars, as the products themselves are not sterile.
Pack the chicken and vegetables tightly into the jars, filling them about 2/3 full. It is essential to leave empty space at the top! During the stewing process, the meat and vegetables will release juice, which needs space. If you fill the jar to the top, the juice will leak onto the baking sheet, staining the jar and creating smoke.
Pack the chicken and vegetables tightly into the jars
Cover the jars with several layers of foil and place them on a rack in a cold oven. The rack should be set at the middle level.
Place the tushonka on a rack in a cold oven
Gradually heat the oven to 165 degrees Celsius (329 degrees Fahrenheit). As it heats up, which will take about 15-20 minutes, the contents of the jars will start to boil and release juice. After it begins to boil, cook for 35-40 minutes, then turn off the oven. Leave the preserves in the oven until they have cooled completely.
After it starts boiling, cook the tushonka for 35-40 minutes
Screw pre-boiled lids onto the jars of oven-baked chicken tushonka and store them in the refrigerator. Homemade meat preserves should always be stored in a cold place.
Store the chicken tushonka in the refrigerator
Your homemade Chicken Tushonka is now ready to be enjoyed! This versatile dish can be a lifesaver on busy weeknights. Serve it warm over pasta, mashed potatoes, or buckwheat for a comforting meal, or use it as a flavorful base for soups and salads. Store the sealed jars in the refrigerator for several weeks. We hope you enjoy this taste of tradition and the convenience of having delicious, home-preserved chicken ready at a moment's notice. Happy cooking!
0 comments