Parties, birthdays, name days – in the times of the Polish People’s Republic, no party could be held without this delicacy on the table. No wonder, because it was a period when dishes made from simple and cheap ingredients were especially popular, such as cold feet – a humorous term for meat jelly.
Such a dish was most often prepared from pork legs, shanks or chicken. The meat was cooked for a long time with vegetables and spices until the broth acquired the desired, deep flavor and thickened thanks to natural collagen.
Depending on the traditions prevailing in a specific home, meat jelly took various forms. The names can also be found in many different ways: in addition to the already mentioned cold feet, they include: jelly, marrow or vein. It was served in small bowls with eggs and peas, while some people served it with vinegar or horseradish. However, it has always been a true symbol of hospitality, a must-have, especially on special occasions and on the holiday table.
Scientists have no doubts about this. Numerous studies confirm that jelly has many more advantages than just a unique, and in some people’s opinion nostalgic, taste. The collagen it contains is a protein that plays a key role in the structure and proper functioning of our joints, tendons, ligaments and skin.
Regularly eating foods rich in collagen, an ideal example of which are cold feet, effectively supports the flexibility and strength of joints. People suffering from degenerative disease should be interested in this, because including this ingredient in the diet may even relieve stiffness and pain.
Moreover, jelly prepared on the basis of gelatin is a natural source of amino acids necessary for the regeneration of connective tissue. This improves not only the condition of the joints, but also the appearance of the skin, hair and nails. Collagen also has anti-aging properties.
It is also worth eating jelly on a reducing diet because it is light and low-calorie, and at the same time filling. It is also a real support for the proper functioning of the intestines – the glycine present in gelatin supports the integrity of the intestinal mucosa.
How to make poultry jelly? Check out this recipe.
Ingredients list:
- 1 whole chicken,
- 2 liters of water,
- 200 g carrots,
- 200 g of appetite,
- 200 g parsley root,
- 1 per,
- 3 bay leaves,
- 2 grains of allspice,
- 1 teaspoon of salt,
- ¼ teaspoon of black pepper,
- 8 teaspoons of gelatin,
- 1 egg,
- a few sprigs of dill.
To prepare the poultry jelly, start by thoroughly washing the chicken and placing it in a large pot. Add peeled vegetables – carrots, parsley, celery and onion – as well as bay leaves and a few allspice seeds. Pour cold water over everything and cook over low heat for about an hour until the meat becomes soft and begins to fall off the bones. At the end of cooking, season the broth with salt and freshly ground pepper.
Remove the pot from the heat and set aside to cool. When the broth cools down slightly, remove the meat and vegetables. Separate the meat from the bones and cut into irregular pieces or thin strips. Cut the carrot into thick slices and cut out decorative shapes from several of them, e.g. flowers or stars, which will look beautiful in the finished jelly.
Meanwhile, measure eight tablespoons of gelatin, combine them with eight tablespoons of cold water and set aside for a few minutes to swell. Then add the gelatin to the warm broth and mix thoroughly until it dissolves completely. Hard boil the egg, cool it, peel it and cut it into slices, being careful not to break the yolk.
Place a decorative carrot slice, an egg disc and a small sprig of dill at the bottom of small bowls or molds. Then spread the meat, arranging it loosely so that the space between the pieces can be filled with broth. Pour warm, clear broth with gelatin over everything and leave to cool.
Once the jellies have reached room temperature, place them in the refrigerator for at least 12 hours to set. Serve the ready-made poultry jelly chilled, traditionally with a few drops of vinegar, a slice of lemon or a bit of horseradish.
Sources: Terazgotuje.pl, patients.pl, guster.pl
