Other recipes

Oven-braised chicken in jars with bay leaves

Boneless chicken braised in jars with black peppercorns and bay leaves for 4.5 hours at 150°C (300°F). Makes 2 jars for the fridge or freezer.

Slovak cuisine · Translated from Slovak ·

Oven-braised chicken in jars with bay leavesSave on Pinterest

Recipe at a glance

Prep time
40 min
Cook time
4 hr 30 min
Temperature
150 °C (300 °F)
Servings
2 jars
Difficulty
Medium
Cuisine
Slovak
Jump to recipe

Chicken braised in jars with bay leaves is a way to prepare a whole chicken for keeping in the refrigerator or freezer. The chicken is skinned, deboned, seasoned with salt and pepper, and refrigerated for 40 minutes. It is then packed into 2-liter jars with black peppercorns and bay leaves and braised in its own juices in the oven for 4.5 hours at 150°C (300°F). The cooked chicken is divided among smaller containers and keeps for 3–4 days in the refrigerator or up to 6 months in the freezer, ready to reheat later.

Ingredients

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

  1. Remove the skin from the chicken, cut it into large pieces, and remove the meat from the bones. Place in a large container, season with salt and pepper to taste, and refrigerate for 40 minutes.

  2. Meanwhile, wash and scald the 2-liter jars. Place 10 black peppercorns and 2 bay leaves in the bottom of each jar. Fill with the chicken and cover with foil.

    Place the jars in a cold oven, set it to 150°C (300°F), and cook for 4.5 hours.

  3. Remove the jars from the oven and let stand briefly. Divide the chicken and its juices among smaller containers so it cools as quickly as possible, and refrigerate within two hours, as recommended by the UK's Food Standards Agency (FSA).

  4. Eat refrigerated chicken within 3–4 days, or freeze for up to 6 months (the guidance from the US Food Safety and Inspection Service, FSIS, for cooked chicken in broth). Always reheat until piping hot before eating.

    Do not store chicken prepared this way in the pantry: neither oven braising nor a layer of fat preserves it. According to the US National Center for Home Food Preservation (NCHFP), chicken can only be safely canned at home using a pressure canner.

Tip: For freezing, pack the chicken and its juices into smaller containers, leaving space below the lids for the juices to expand as they freeze. Thaw in the refrigerator, not at room temperature.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
118 kcal
Protein
21 g
Carbohydrates
0.0 g
of which sugars
0.0 g
Fat
3.0 g
of which saturates
0.8 g
Fiber
0.0 g
Salt
1.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Dusené kurča v pohároch s bobkovým listom

You might also like