Polish Chicken Aspic {Galareta z Kurczaka}

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 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

Polish Chicken Aspic {Galareta z Kurczaka}

  • Yields: 3 molds / servings
  • Prep Time: 20 minutes + time to set

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

  1. Heat up chicken stock lightly; must be warm but not hot. Add gelatin and stir to dissolve.

  2. 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.

  3. 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.

  4. 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.

  5. Let set in the fridge for at least 2 hours.

  6. To remove mold, run a warm butter knife inside the perimeter of the mold, then place on a plate upside down.

  7. 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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2 Comments

  1. 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.

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