Description
Polish Chicken Aspic (Galaretka z Kurczaka) is a classic savory Polish jelly made with chicken, broth, and colorful vegetables. A traditional cold appetizer perfect for holidays or family dinners.
Ingredients
Units Scale
For the Broth:
- 4-5 chicken thighs or drumsticks
- 1 large carrot, peeled
- 1 celery root slice or celery stalk
- 1 small onion, peeled
- 2 garlic cloves (optional)
- 2-3 allspice berries
- 1 bay leaf
- 1 tsp salt
- 6 cups (1.5 liters) cold water
For the Filling:
- Shredded cooked chicken (from above)
- 1/2 cup green peas (frozen or cooked)
- 1/2 cup corn (canned or cooked)
- 1 boiled carrot, diced
- 2 tbsp chopped parsley
To Set the Aspic:
- 1 liter (4 cups) hot strained broth
- 3 tsp (about 10g) powdered gelatin
- 1/2 cup cold water (to bloom the gelatin)
Instructions
- Make the Broth: Combine chicken, vegetables, spices, and water in a pot. Simmer for 1.5 hours. Skim foam and strain the broth. Reserve chicken meat and carrot.
- Prepare Filling: Shred the chicken. Dice the cooked carrot. Have peas, corn, and parsley ready.
- Dissolve Gelatin: Bloom gelatin in ½ cup cold water. After 5 minutes, stir into 1 liter hot broth until fully dissolved.
- Assemble: In small bowls or molds, arrange meat, carrots, peas, and corn. Pour broth with gelatin to cover. Add parsley on top.
- Chill: Refrigerate for at least 4 hours or until fully set.
- Serve: Unmold onto plates and serve cold with a splash of lemon juice or vinegar.
Notes
For a crystal-clear jelly, strain broth twice—first through a sieve, then through cheesecloth.
You can also use silicone muffin molds or ramekins for easier shaping.
To unmold easily, dip the bottom of each mold briefly in warm water.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side dish
- Cuisine: Polish
Nutrition
- Calories: 140 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 5g
- Protein: 18g