Remove the skin from the meat and remove the bones. Fold in a saucepan, season to taste with spices and salt, refrigerate for 30 minutes.
Put bay leaves and peppercorns on the bottom of the cans, then do not stuff the meat very tightly. Close the neck of the jar with foil or lids without elastic bands and place in a cold oven, then turn on 150 degrees and cook the stew for 4.5 hours.
Chicken stew is ready, take out the cans from the oven and roll up. Turn the lid down and cover with a blanket until it cools completely. With this amount of meat, 3 cans of 0.5 are obtained.