Chicken in a jar in its own juice

4 servings
1 hour

How to make chicken in a jar in your own juice? First of all, prepare all the necessary products. If you have a frozen carcass, then it should be pre-thawed at room temperature. If you have a fresh chicken, then pluck it, remove the insides, scorch the extra fluff. Wash the chicken and dry with paper wipes.

Cut the bird into portioned small pieces.

Add salt to the meat to taste and ground pepper. I added a little ground smoked paprika (to make the color of the chicken brighter) and 1 tbsp. vegetable oil.

Mix everything thoroughly, send the pieces to a food container or rinse the cellophane bag. Leave in the refrigerator for at least an hour, at most a day. The longer the chicken will marinate, the tastier the dish will be.

Peel the onions and garlic from the husks. Rinse and dry.

Cut the onion into thin half-rings or rings. Leave the garlic cloves intact or cut into 2-4 parts lengthways. The amount of garlic can be adjusted to taste.

Wash the jar and dry with a towel. The can should be dry, this is very important. Lay some of the onion rings, bay leaves, some peppercorns and some garlic on the bottom. For aroma, you can put a sprig of parsley, dill or basil.

Lay out one layer of chicken.

Next, repeat the layer with the onions, peppers, garlic and herbs.

Next, make a chicken. And so until the products run out. Make a few rings of onion and garlic with the final layer.

Build a foil lid on top of the jars.

Using a toothpick, make several punctures in the foil.

Send the jar to a cold oven. If the can is sent to a heated oven, then it can burst. Set the temperature to 180 to 200 degrees and leave to bake for one hour.

At the end of cooking, turn off the oven and slightly open the door so that the can is gradually cooled.

Remove the slightly cooled jar from the oven, carefully do not burn!

Serve the chicken hot as a stand-alone dish, garnishing with fresh greens.