A traditional Polish aspic, the Polish chicken jelly made with carrots and green peas is often served for Christmas and Easter dinners! Squeeze a few drops of lemon or vinegar on it and you’ll be amazed!
It’s All About Aspic!
Aspic has been a part of human food culture for centuries. It originated over 1000 years ago in the Middle East and the first written record of aspic is of a fish aspic in the Kitab al-Tabikh, a book from the 10th century.
Made with fish heads, onions, parsley, cassia, black pepper, vinegar, ginger, and other spices, this 10th-century dish was colored with saffron to make it appear bright red in color.
Over the centuries, aspics have become popular in many more cultures and countries. But here’s one thing to note, meat aspics were popular among human beings long before jello and fruit-based jellies came into existence.
In Poland, the first notable mention of aspic is of a meat jelly being served at the wedding of Polish King Sigismund I in 1518. As aspics grew in popularity, more ingredients were added.
Polish chicken aspic also called galaretka z kurczakiem is now a big part of the Polish diet, just like Ryba w Galarecie and jellied pork tongue.
How To Make The Best Polish Chicken Jelly
Peel the veggies and cook them in a pot with chicken legs till soft. Allow to cool.
Skin and debone the chicken and dice or shred the meat. Also, dice the carrots (and the parsley and celery roots if you want to).
Place the diced carrots and peas in a small bread pan. (If you wish, you can put it in individual-sized bowls.) Sprinkle chopped parsley and chicken on top.
Strain the hot broth and mix with gelatin. Pour this hot broth-gelatin mix into the pan. Allow to cool and refrigerate the Polish chicken jelly for a few hours.
Serve the chicken aspic cold with lemon juice or vinegar.
Tips For Making Tasty Polish Chicken Aspic
- Polish chicken jelly is traditionally served for Christmas or Easter.
- This chicken aspic is gluten-free and dairy-free.
- Polish chicken jelly tastes best when served with lemon juice or vinegar.
- Or serve with horseradish sauce for some serious bite!
- Polish chicken in gelatin is a great recipe to make use of the chicken rosol leftovers.
- Allow to set for a few hours or overnight.
- You can add wedges of boiled egg to the jelly if you wish.
- Always keep the galaretka z kurczakiem refrigerated. Serve cool!
FAQs About The Method To Make Polish Chicken Jelly
Is Chicken Aspic Made By Other Cultures?
Yes, the Ukrainians and Russians also make chicken aspic and call it kholodets or holodets. The Serbians call it Pihtije, Macedonians call it Pivtija and the Bulgarians call it Paca.
How To Serve Polish Chicken Jelly?
You may make this Polish chicken jelly in a bread pan, then serve it sliced. Alternatively, if making for not too many people, or for a dinner party, it’s possible to put it directly into the small bowls/glasses.
Do I Have To Discard The Celery Root And Parsley Root? You Haven’t Mentioned What To Do With Them After Cooking?
Using this recipe, you will have the celery root and parsley root left. We usually discard them or use them in other recipes, since the jelly tastes better without them. However, if you prefer, you may dice them and add them to the jelly just like the carrots.
How To Store The Polish Chicken In Gelatin?
Store the Polish chicken in gelatin in the refrigerator for 5 to 7 days. Serve cold. Do not freeze!
What Are The Other Polish Jellied Meat Recipes?
The other Polish jelly based meat or fish recipes are:
Polish Chicken Jelly Recipe
Polish Chicken Jelly Recipe
A traditional Polish aspic recipe, this Polish chicken jelly made with carrots and green peas is often served for Christmas and Easter dinners! Squeeze a few drops of lemon or vinegar on it, or serve with horseradish sauce!
Ingredients
- 2 large chicken legs
- 1 parsley root/parsnip
- 1 small celery root
- 1 carrot
- 1 tbsp of canned green peas
- a bunch of fresh parsley
- 8 cups of water
- 4-5 tbsps of gelatin powder
Instructions
- Peel the veggies then place them in a pot.
- Add chicken legs, cover with cold water and cook until soft.
- Cool down.
- Remove the skin and debone the chicken legs. Dice the meat.
- Dice the carrot. Mix it with canned peas.
- Place carrot and peas on the bottom of the small bread pan.
- Wash and chop the parsley, then sprinkle it onto the carrot and peas.
- Add chopped chicken.
- Strain the broth, then measure how much you have left.
- Mix the clear broth with gelatin, following the instruction on the package. For me, it was 6 cups of broth and 5 tbsps of gelatin.
- Dissolve the gelatin in the hot broth, then pour it onto the pan.
- Let it cool down, then put it in the fridge to set. Serve cold with lemon juice or vinegar.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 260Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 109mgSodium: 170mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 41g
These data are indicative and calculated by Nutritionix
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