If you want to have a very tasty lunch, but you don’t feel like standing at the stove at all, cook chicken in a jar in own juice! Simple, easy, very tasty and all this with minimum quantity products and cooking time.

First, wash the chicken and pat dry with paper towels. Salt, pepper and leave to marinate for a while. Dark meat is especially tasty according to this recipe - chicken thighs but you can take whatever you like. Wings, of course, will not fit due to the content a large number fat. If desired, the skin can be removed and discarded, then the chicken will also turn out to be dietary.

Wash the vegetables, peel, cut the carrots into slices, pepper into slices, onion into half rings, garlic into two parts.

Put laurel, peppercorns, garlic, a little onion, pepper and carrots at the bottom of a clean, dry jar.

Then lay out the chicken and vegetables in layers, with each layer you need a little more salt and pepper. Do not fill the jar to the top.

From the very top, you can put some fragrant greens. Cover the jar with foil, put in a convenient heat-resistant form, pour water. Put in an oven preheated to 150 degrees for 20 minutes (so that the jar does not burst). Then increase the temperature to 180 degrees and cook for 50-60 minutes.

Serve juicy canned chicken with mashed potatoes, rice or buckwheat. You can just in the gravy that stands out during cooking, with the freshest bread.

But there are other ways to bake chicken that many do not even suspect. It's a bake in a jar. This method arose in those not very distant times, when there were no double boilers, pressure cookers, beautiful clay pots in every kitchen.

This recipe has many benefits:

1. The meat in the jar is not fried in oil, but stewed in its own juice without oil and water, and we get healthy, wholesome food.
2. Together with the chicken in the jar, a side dish of vegetables is immediately stewed and we immediately get a whole “lunch in the jar” or dinner. Chicken meat perfectly absorbs the taste of garlic, carrots, spices and soaks the entire side dish with its juice.
3. The chicken in the jar is stewed without our intervention. That is, we help her get into the bank, and then she herself. For a while, you can forget about the oven and do other dishes.

To prepare this dish we need:

• chicken
• jar
• vegetables
• salt, spices

Choose a chicken that is not too large so that it fits in a jar and still has room for a side dish. It is better to take a broiler because. it is softer, cooks faster and the meat is juicier.

How to choose the right bank:

• the jar should be without chips on the neck, so as not to burst when heated.
• must not have cracks. Especially carefully inspect the bottom, where the cracks are the hardest to see.
• For chicken 1.5 kg. a 3 liter jar will do.
• The jar should not have a label or any stickers.

Before cooking, the carcass must be washed and dried with a paper towel. Cut the chicken into pieces: wings, legs, fillet. The skin does not need to be cut.

It is better to put meat in a jar as follows:

• put the fillet on the bottom, which is the driest piece of meat,
• after the fillet, the drumsticks and thighs will go into the jar, it is from them that the most juice stands out
• above all we lay the wings and the back.

Classic seasonings:

• 1.5 tsp salt,
• 0.5 tsp curry,
• 0.5 tsp ground black pepper,
• 3-4 cloves of garlic, bay leaf.

Not all pieces of chicken are rubbed with salt and spices. In the process of cooking, salt and spices sink to the bottom of the jar, and in order for the taste of the dish to be uniform, the lower pieces of meat are not salted.

Vegetables are laid out on top of the meat in a jar. To top it off, 1 teaspoon of butter is added to the jar.

And here's what's important! 7 basic rules for cooking chicken in a jar in the oven

(as well as safety precautions - deviate from them - and you will lose the dish, and the oven will get dirty and hurt easily!):

1. It is impossible to close the jar hermetically, because from hot steam it can be torn apart.
2. Do not load the jar to the top. Meat contains a lot of juice, and if there is no room for juice, it will run away, and the chicken will turn out dry and tasteless.
3. Dishes with chicken are placed in a cold oven so that the jar remains intact and does not crack. While the chicken is cooking, do not open the oven so that there is no temperature difference.
4. The chicken is baked at a temperature of 180 degrees (no more - otherwise the jar may not withstand!) And 1.5 hours in time.
5. You need to pull the dish out of a cold oven, otherwise the bottle may burst.
6. It is not necessary to pour water into the vessel, because. water will dilute meat broth and the dish will turn out not so tasty and rich.
7. From above it is necessary to cover with foil or a non-dense iron or glass lid so that the moisture from the meat does not evaporate and the meat does not become dry.

Chicken baked in a jar with vegetables

To prepare chicken with vegetables, we need the following ingredients:

• Chicken - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Sweet Bulgarian pepper - 2 pcs.
• Tomato - 1 pc.
• Bay leaf - 3 pcs.
• Allspice black pepper - 5 pcs.
• Salt, ground black pepper, seasoning - to taste
• Fresh herbs (parsley, cilantro, dill)

And, of course, three liter jar.

So, we take the chicken, cut it into pieces of the right size, but such that they fit well into the jar. Put in a bowl and sprinkle with spices, garlic, pepper, salt.

Now we cut the vegetables. You can cut them even in cubes, even in small slices - as you like.

Now we take the prepared jar. It should be without cracks and chips, labels. Put the meat on the bottom, then a layer of vegetables. It is advisable not to fill the jar completely.

It will turn out very tasty if you add prunes to the chicken. The meat will have a slight smoky flavor.

Now cover the jar with foil and put in a cold oven. Only after that you can turn on the stove. Roast the chicken for about two hours. After this time, turn off the oven, let the jar cool and take it out.

From vegetables, you can add all types of cabbage, it turns out very tasty.

After laying the chicken on plates, you can serve it on the table. Bon Appetit!

Step-by-step recipe for chicken in a 2 liter jar with potatoes

In this recipe, we will cook chicken in a jar, but not with vegetables, but with potatoes.

To prepare this recipe, we need:

• Chicken (maybe chicken legs)
• Potato - 1 kg
• Onion - 2 pcs
• Carrots - 2 pcs
• Garlic - 5 tooth.
• Salt - 1 tsp
• Seasoning - to taste.

So, we start by preparing the chicken, cutting it into portioned pieces - pieces of the required size. We put it in a plate and fall asleep with pepper, spices.

Now we take a jar, without cracks and chips. Put the meat on the bottom.

Put potatoes on top, then again meat with vegetables, potatoes, and so on to the very top.

The bank is ready, now you can send it to the oven.

The oven, do not forget, turns on only after the jar is there. Otherwise, the glass will burst and we will lose a delicious dish.

Bake the chicken in the oven for two hours, then turn off the oven, cool the jar. Now we take it out, put it on a dish and you can serve it on the table.

Bon Appetit!

Chicken recipe video

Below is a video recipe for cooking chicken in its own juice.

Briefly, this recipe can be described as follows:

• cut the chicken into pieces.
• add salt, bay leaf, pepper and fill the jar with this.
• put the jar in the oven for 2 hours.

Bon Appetit!

Ingredients

To cook chicken in its own juice in the oven, you will need:
broiler chicken (I have homemade) - 2 kg;
salt, ground black pepper - to taste;
bay leaf - 2 PCS.;
allspice - 5 PCS.;
onion - 2 PCS.;
garlic - 1 head.

Cooking steps

Cut the onion into rings or half rings, disassemble the garlic into cloves (you can not peel the film).

Add salt and ground black pepper to taste, onion, garlic, bay leaves and allspice, mix thoroughly.

Send to a preheated oven and cook the chicken in its own juice for 1.5-2 hours at a temperature of 170-180 degrees. Ready meat should be easily separated from the bones. 5 minutes before cooking, remove the lid and let it brown slightly. If using store-bought chicken, cook it 15-20 minutes less. In any case, check the meat for readiness - the finished meat should be easily pierced with a knife and clear juice should stand out from it.

Onions will add juiciness to the meat, garlic will make the chicken more fragrant. Try not to clog this dish with spices, it tastes pretty good anyway.

Now you can put the chicken pieces in jars, pour over the resulting juice and, when it cools down, put it in the refrigerator.

When the meat is completely cooled, it will be covered with appetizing jelly. You can store chicken in its own juice for about a week in the refrigerator in a closed container.

This recipe for chicken in its own juice is especially relevant for those who do not have the opportunity to cook every day - we take the chicken out of the refrigerator, quickly heat it up in the oven (or microwave) and serve it as a main dish. I recommend!

Tasty and pleasant moments!

Perhaps the easiest way to cook delicious chicken. Anyone can make this dish, even those who know nothing about cooking. All cooking consists of several purely mechanical actions and takes a minimum of time.

For cooking you will need:
Chicken - 1pc
Garlic - 2-3 cloves
Salt

As well as:
Glass jar
Glass lid or foil
Oven

About the products and accessories used:

Chicken any, but the meatier the better. You can also use any purchased chicken parts - thighs, breasts, drumsticks, wings. Then you don't have to split.
Garlic required. It will give the chicken a delicious taste and aroma.
Salt ordinary, pour on the eye, it will not work to taste here. For reference - 0.5-1 teaspoon of salt is needed for 1 kg of chicken. But always remember - undersalting can be easily corrected, but oversalting is almost impossible.
glass jar take 2 liters. This is for fidelity, so that the whole chicken enters. Well, in general, the calculation here is simple 1 liter - 1 kg of chicken. That is, if the chicken weighs 1 kg or less, you can use a liter jar.
glass lid can be replaced foil. If food foil is not available, you can use chocolate foil.
Oven conventional, electric or gas, with the possibility of installation and maintenance of a constant temperature.

Cooking:

Chop the garlic not very finely. We cut the chicken into portions and put it in a suitable cup. Add chopped garlic there, sprinkle with salt and mix the whole thing well.

Put the chicken in a clean, dry jar. Close with a lid or foil.

And put the jar of chicken in a cold oven. Preferably on the grid. The oven must be cold so that the jar does not burst from the temperature difference.

We set the heating temperature to 160-180 degrees and forget about the chicken for an hour. After fifty minutes, you will feel a delicious aroma even in another room. But it is better not to rely on the sense of smell, and set a timer for 60 minutes or set an alarm. An hour later, a jar of chicken in its own juice will look something like this.

This means that our dish is ready. Turn off the heat, open the oven lid and wait a little to hot jar(180 degrees is not a joke to you!) cooled down a little. With the help of an oven mitt or a kitchen towel, we take out the jar and put it on a heat-resistant stand.

Fish the chicken pieces with a fork, spoon, or both, and arrange in portions. We use together, so as not to get out of the concept of simplicity and speed, any easily prepared side dish - pasta, rice, buckwheat.

After standing in the refrigerator, chicken cooked in a jar in its own juice turns into no less tasty cold appetizer- chicken in jelly.

Thus, it is very convenient to cook a chicken for a summer residence or outdoor recreation. Just five minutes to cook, an hour to bake, half an hour to cool, during which you can safely do the preparations, and already packaged chicken “canned food” is ready. It remains only to close the jar with a plastic lid, and do not forget to take it with you.

Good afternoon. Recently, I have been writing more and more about chicken recipes. There were already and and and much more. Frankly, I like to cook from it in the first place because it is fast, tasty and safe. Safe in the sense that no matter what recipe is used, the meat turns out juicy in 99% of cases. Except, of course. There are some difficulties there.

And of all the variety of ways to cook chicken, I especially highlight baking it in a jar.

This is a great way that few people use, but which gives the meat special flavor and, by preserving the meat juice, makes it extremely soft and tender. And if you have never tried cooking like this, then be sure to try it. I'm sure you will appreciate it.

I especially want to highlight the simplicity of the recipes. No soaking of a greasy baking sheet and other related difficulties. No pre-roasting and oiling during baking.

Speaking of vegetable oil: It is not used. So the dish is as dietary as possible and is perfect for those who count calories.

Chicken in a jar in its own juice

This is the simplest version that does not use any additional ingredients other than salt and pepper. It turns out the meat in its own juice in its purest form.

So, as I said, for cooking you will need:

• Whole chicken - 1 piece (about 2 kg)
• Salt, pepper - to taste
• 3 liter jar - 1 pc

Cooking:

1. We cut the fresh or completely thawed carcass into pieces. First, we cut it along the sternum, and then cut it into portioned pieces, which will pass into the neck of the jar without any problems.

The secret of juiciness is in the bones. Therefore, you should not separate the meat from the bones and try to put only it in a jar. Coarse cutting: wings, thighs, drumsticks and a few pieces of breast.

2. Salt the chopped bird, pepper and mix well, lightly rubbing the spices.

3. We take a clean three-liter jar without stickers, cracks and chips. We put the chopped pieces in it, cover with a tin lid and put on a baking sheet. The rubber rim must be removed from the cover.

We send the baking sheet to a cold oven, set the temperature to 200 degrees and close the oven door.

4. After 1.5 hours, the dish is ready. Now you need to open the door, wait until the jar cools down for 10-15 minutes and only then take it out.

Bon Appetit!

It is very important to put the jar in a cold oven and then let it cool with the door open. Otherwise, the bank may burst due to sudden temperature changes.

Butter Recipe

If calories are not very important to you, then the meat can be made even more flavorful by adding butter. Please note that this recipe uses not 1 large, but 3 smaller jars with a volume of 750 ml.

Ingredients:

• Chicken - 2 kg
• Onion - 3 pcs
• Salt - 1/2 tsp
• ground black pepper - at the tip of a teaspoon
• Paprika - 1 tsp
• Dried garlic - 1/2 tsp
• Butter - 90 g
• Jars 750 ml, clean and dry - 3 pcs

Cooking:

1. We cut the chicken into pieces, similarly to the first recipe. Rinse and dry the pieces with paper towels. Then put on a plate and sprinkle with salt and spices.

2. Add the onion, cut into half rings, to the plate and mix everything together, slightly squeezing the onion and rubbing the spices into the meat.

3. Fold the meat and onions tightly enough into clean, dry jars and put the same piece of butter on top.

4. Cover the necks of the jars with foil and send them to a cold oven. Due to their small volume, the cooking time is reduced to 45 minutes.

It is advisable to put jars on a baking sheet, as they are filled to the top and when cooking, the juice will slightly overflow and drip. And the baking sheet is easier to clean than the oven.

5. After 45 minutes, the most delicious and fragrant chicken is ready. Bon Appetit!

How to bake chicken meat in the oven with potatoes

And here is a variant of a full-fledged dish, in which you do not need to prepare a separate side dish. All in one bank. Very comfortably. And delicious, of course.

Ingredients:

• Chicken - 1.5 kg
• Potato - 5 pcs
• Garlic - 4 cloves
• 1.5 tsp salt
• 0.5 tsp pepper
• 0.5 tsp chicken seasoning

Cooking:

1. We cut the chicken and mine, my potatoes and cut into large pieces(if the tubers are small, then you can not cut). Mix salt, pepper and seasoning in one outlet. Cut the garlic into thin slices.

Potatoes should be cut into large pieces so that they do not boil in a jar until the meat reaches readiness.

2. We will put the ingredients in a jar in layers: first, large pieces of meat (shins, thighs), then a little garlic and spices. And so on until the meat runs out. Usually there are three layers.

3. The final layer is potatoes, which must be salted and peppered separately before putting them in a jar. When all the ingredients are inside, close the neck with foil and send the jar to a cold oven.

4. Set the temperature to 200 degrees and bake the chicken for 1.5 hours. No longer needed, remember that the potatoes are cooked earlier and may begin to boil soft.

Wait for the jar to cool for 10 minutes with the oven door open and you're done. Bon Appetit!

Step by step photo recipe with vegetables

For lovers of vegetables, there is also a separate recipe. Vegetables in this case are obtained in the form of a stew. So you can use not only the presented tomato and bell pepper, but also others appropriate for stew: zucchini, eggplant, the same potatoes, etc.

Ingredients:

• Chicken (1.5-2 kg)
• Garlic
• Salt, peppercorns
• Bay leaf - 4 pcs
• 1 large onion
• 1 tomato
• 1 bell pepper
• 1 three-liter jar

Cooking:

1. Cut the chicken into pieces, wash and dry with a paper towel. My vegetables, if necessary, clean and cut into a convenient shape: straws, cubes, rings - as you like.

2. Put the ingredients in a jar in 4 layers: first comes half the cooked chicken, which needs to be salted, throw a couple of bay leaves and a few peppercorns; then comes a layer of half cooked vegetables, then more meat with spices and more vegetables.

3. Lightly tamp the contents of the jar with your hand or improvised means. It is better for men not to put their hands in the jar. It's very easy to get stuck.

Then we cover the neck loosely with foil and send the jar to a cold oven. We set 200 degrees and wait 1.5 hours.

Ready. Bon Appetit!

Shashlik in a jar with ketchup and mayonnaise

Unable to schedule barbecues due to weather or work? No problem. Cook chicken skewers in the oven in a jar. Of course, there will be no smoky flavor, but everything else is very, very similar to a real barbecue.

Of all the recipes presented, I like chicken and potatoes the most. Not just out of laziness. The potatoes themselves are delicious.

Thanks for attention.