Jellied Poultry

Traditional Moldovan Jellied Poultry Recipe - Authentic & Flavorful

Region / culture: Moldova | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Jellied poultry is a traditional dish that has been enjoyed for centuries. This dish is made by boiling poultry meat until it is tender, then allowing it to cool and gel into a delicious and savory jelly. Jellied poultry is a popular dish in many Eastern European countries and is often served as a cold appetizer or snack.

History

Jellied poultry has a long history and is believed to have originated in Eastern Europe. This dish was traditionally made using rooster, goose, or turkey meat, as these meats are known for their rich flavor and texture. Jellied poultry was a popular dish among peasants and farmers, as it was a great way to use up leftover poultry meat and create a delicious and filling meal.

Ingredients

3 lb / 1.5 kg of poultry
1 onion
2 carrots
2 bay leaves
2 whole cloves of garlic and 3 minced cloves of garlic
5 whole black peppercorns
salt

How to prepare

Wash and clean the poultry.
Cut it into pieces and place in a large pot. Add enough water to cover the poultry.
Boil over low to medium heat.
Remove any foam that forms.
Then add salt, vegetables, bay leaves, whole garlic, and black peppercorns.
If the liquid is not sticky and gluey after boiling, add some gelatin.
Bone and divide the meat, placing it in a few deep plates.
Add minced garlic to the liquid and taste for salt. Mix well.
Strain the liquid and pour it over the meat.
Place the plates in a cool place to allow the dish to gel.
This recipe can be made with rooster, goose, or turkey (the tastiest one).

Variations

Try using different types of poultry, such as duck or quail, for a unique flavor.
Add herbs and spices, such as thyme or rosemary, to the boiling liquid for added flavor.

Cooking Tips & Tricks

Be sure to remove any foam that forms on the surface of the boiling liquid, as this can affect the texture of the final dish.

- Adding gelatin to the liquid can help ensure that the dish gels properly and has the right consistency.

- Taste the liquid before pouring it over the meat to ensure that it is seasoned to your liking.

- Allow the dish to cool in a cool place to allow it to gel properly.

Serving Suggestions

Jellied poultry can be served as a cold appetizer or snack. It is traditionally served with mustard, horseradish, or pickles on the side.

Cooking Techniques

Boiling, straining, and cooling

Ingredient Substitutions

If you don't have gelatin, you can use agar agar as a substitute.

- You can use chicken or duck instead of rooster, goose, or turkey.

Make Ahead Tips

Jellied poultry can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve jellied poultry on a platter garnished with fresh herbs and lemon slices for a beautiful presentation.

Pairing Recommendations

Jellied poultry pairs well with crusty bread, pickles, and a glass of white wine.

Storage and Reheating Instructions

Store jellied poultry in an airtight container in the refrigerator for up to 3 days. To reheat, simply remove from the refrigerator and allow to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 0g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 5mg per serving

Alergens

Contains: None

Summary

Jellied poultry is a high-protein dish that is low in carbohydrates and calories. It is a great source of iron and vitamin C, making it a nutritious and delicious option for a meal or snack.

Summary

Jellied poultry is a delicious and nutritious dish that is perfect for serving as a cold appetizer or snack. With its rich flavor and unique texture, jellied poultry is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I had decided to rummage through my old recipe box in search of something new to try. As I sifted through the yellowed index cards and faded clippings, my eyes landed on a handwritten note tucked away in the corner.

The note was written in elegant cursive, with faded ink that spoke of age and wisdom. It detailed a recipe for Jellied Poultry, a dish that I had never heard of before. Intrigued by the unusual combination of ingredients, I decided to give it a try.

I followed the instructions carefully, simmering the poultry with herbs and spices until it was tender and fragrant. Then, I strained the broth and added gelatin to create a jellied layer on top. The end result was a delicate and flavorful dish that was unlike anything I had ever tasted before.

I couldn't wait to share my discovery with my friends and family. They were skeptical at first, unsure of how poultry could be transformed into a jellied form. But one bite was all it took to win them over. The dish was a hit, and soon became a staple at our family gatherings.

As the years went by, I continued to make Jellied Poultry whenever I wanted to impress my guests or reminisce about that fateful day when I stumbled upon the recipe. I added my own twists and variations, experimenting with different herbs and spices to create new flavor combinations.

I often wonder about the origins of the recipe and the person who first wrote it down. Did they stumble upon it by accident, like I did? Or was it passed down through generations, a carefully guarded secret that only a chosen few were privy to?

Regardless of its origins, I am grateful for the day that I found the recipe for Jellied Poultry. It has brought joy and laughter to countless meals, and has become a cherished tradition in my family. And as I sit here, penning down this story for future generations to read, I can't help but smile at the thought of the memories that this simple dish has created.