Polish Chicken Aspic (Galaretka Drobiowa)Intermediate
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Polish Chicken Aspic (Galaretka Drobiowa)

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Chicken aspic is a cold dish prepared from chicken cooked slowly with vegetables and spices to create a natural broth rich in gelatin. After cooking, meat and vegetables are arranged in bowls or molds and covered with clear, strained broth. Once chilled, the broth sets into a firm jelly that holds all ingredients in place.

This dish is prepared in advance and served cold, most often as part of a festive table or cold appetizer selection. It slices or unmolds cleanly and is typically served with vinegar, lemon juice, or horseradish. Chicken aspic keeps well when refrigerated and is commonly made for holidays and family gatherings.

By Karel R.
Total7 hrs 20 mins
Prep20 mins
Cook7 hrs
Servings6
DifficultyIntermediate

Preparation

10 steps · tap a step to mark it done

  1. Cook chicken and vegetables

  2. Place chicken parts in a large pot. Add cold water to cover.

  3. Add peeled carrots, parsley root, celery root, onion, garlic, bay leaves, allspice, and peppercorns. Heat slowly and bring to gentle simmer. Skim foam as it appears.

  4. Simmer on low heat for about 90 minutes, until meat becomes tender.

  5. Season broth

  6. Add salt near end of cooking. Taste and adjust seasoning. Remove pot from heat.

  7. Prepare meat and vegetables

  8. Remove chicken from broth. Discard skin and bones. Cut meat into small pieces. Slice carrots. Prepare any optional vegetables for molds.

  9. Strain broth

  10. Strain broth through fine sieve or cheesecloth to keep liquid clear.

  11. Add gelatin if needed

  12. If broth does not set firmly on its own, add gelatin. Gelatin proportion: 1 tbsp unflavored gelatin per 2 cups (480 ml) broth Bloom gelatin in 1/4 cup cold water per 1 tbsp gelatin for 5-10 minutes. Heat small amount of hot broth. Add bloomed gelatin and stir until fully dissolved. Combine with remaining hot broth and mix well.

  13. Assemble aspic

  14. Arrange chicken pieces and vegetables in bowls or molds. Pour hot strained broth over ingredients until fully covered.

  15. Chill

  16. Cool at room temperature. Refrigerate for 4-6 hours, until fully set.

  17. Serve

  18. Serve cold. Add lemon juice or vinegar just before serving. ENJOY!

Cook’s note

Cook time includes 300 minutes of chilling time.

Slow simmering releases natural gelatin from chicken bones.
Do not boil rapidly to keep broth clear.
Gelatin is optional and depends on broth strength.
Aspic sets best after chilling overnight.
Store covered in refrigerator.

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