Polish Chicken Aspic {Galareta z Kurczaka}
Chicken jello is what my husband calls this Easter dish. He’s not the biggest fan of it, but he bravely eats it… once a year, on Easter. It’s not the taste he says, it’s the consistency.
This savory dish is nothing more than chicken soup served cold with some tasty veggies. I ALWAYS make it for Easter and Christmas, just as my family has done for as long as I can remember. During Easter we normally eat several small dishes, oppose to one main dish, like a turkey or a ham. This is one of them. You may also see fresh white sausage – biała kiełbasa, white barszcz, deviled eggs and meat pate – pasztet. Spicy horseradish with beets – ćwikła z chrzanem is a mandatory condiment.
Its also a great leftover dish, after you’ve made too much chicken soup. Just add veggies and egg and you are set. Chicken aspic.
Polish Chicken Aspic {Galareta z Kurczaka}
Ingredients
- 2 c / 500 ml of chicken stock*
- Two 0.25 oz envelopes of unflavored gelatin (or enough for 500 ml of liquid)
- 1 hard-boiled egg
- 1 carrot from chicken stock, or boiled separately
- ¼ c of frozen sweet peas
- 1 c of cooked chicken, shredded
- Lemon juice or vinegar
Instructions
Heat up chicken stock lightly; must be warm but not hot. Add gelatin and stir to dissolve.
Use small bowls (or glasses, coffee cups, or plastic storage containers: something with wide rim that will allow your to remove gelatin mold once it's set) to create molds.
Place one slice of hard-boiled egg on the bottom of each container, add a couple of slices of boiled carrot and 6-10 peas. Top with shredded chicken.
Gently pour gelatin / stock mixture over meat only until the liquid reaches the top of the meat. Let set for about 15-20 minutes, then pour the rest of the liquid to fill the container. This will prevent the contents from floating up to the surface.
Let set in the fridge for at least 2 hours.
To remove mold, run a warm butter knife inside the perimeter of the mold, then place on a plate upside down.
To serve, sprinkle with lemon juice (or white vinegar) and serve with bread. Prepared horseradish is also an excellent topping.
Are you up for a challenge? It’s not so hard… be brave and Polish your Easter!! 🙂
Smacznego!!
Anna
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Splendid and informative recipe.
I’m trying this today, just wasn’t sure how much more of broth gelatin to add after it sets 15 minutes. My containers are similar but a bit larger. Reminds me of my mom.