Courtesy of First Secretary Katarzyna Kraj‒Szostak, Embassy of Poland, Tokyo
- 500 ml chicken broth
- 250 g of poultry meat (chicken or turkey)
- 1 bay leaf
- 2 grains of allspice
- 8-10 grains of black pepper
- 10-15 g of gelatine
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 1 hard-boiled egg (optional)
- peas, corn (canned)
- dill, parsley, thyme, marjoram, oregano
- sliced lemon or vinegar
First we prepare the broth. Put the chicken in a pot. Add herbs (bay leaf, allspice, pepper, salt, thyme, marjoram, oregano), the carrot (whole) and onion (whole). Add water and cook over very low heat until the meat is tender. At the end, add grated garlic and salt.
Retaining the meat and carrot, pour the broth into a bowl and leave to cool. Once the broth is cool, stir in the gelatine until all the granules have dissolved. Separate the meat from the bones and skin, and cut into small cubes. Slice the carrot.
In the bottom of the molds (shallow cups will do), place the sliced hard-boiled egg (optional), peas, corn, parsley or dill and sliced carrot. Fill the molds half-way with the broth and leave in the fridge. When the first layer of jelly becomes firm, add the cubed chicken and pour on the second layer of gelatine broth. Let stand in the refrigerator again. Best prepared the day before serving.
Just before serving, remove jelly from the molds (upside-down) and serve with a slice of lemon or vinegar.