Tymbaliki, or Polish-style chicken in aspic, are making a comeback – but this time in a lighter, healthier version! No frying, no heavy broth – just tender chicken, colorful veggies, and a crystal-clear vegetable gelatin. Served in individual portions, they’re perfect for lunch, dinner, or a classy appetizer on your party table.
📝 Ingredients (makes about 12–15 portions)
For cooking the chicken:
- 1.5 kg (about 3.3 lbs) chicken thighs or drumsticks
- 1 carrot
- 1 parsley root (or extra carrot if unavailable)
- 1 small piece of celery root
- 1 whole onion, peeled
- 2 bay leaves
- 4 allspice berries
- Salt to taste
For the vegetable broth (separate, for the aspic):
- 2 carrots
- 1 parsley root
- A small piece of celery root
- 1 whole onion (with skin on, for deeper color)
- 3 bay leaves
- 5 allspice berries
- Salt to taste
- Freshly ground black pepper
- 3 liters of water
- Gelatin (as per instructions for 3 liters of liquid – usually around 6–8 tablespoons depending on brand)
Extras for assembling the portions:
- Shredded chicken (from cooked meat)
- Cooked carrot slices (from broth)
- 4 hard-boiled eggs, sliced
- Canned green peas, drained
Need help with measurements? Use my Kitchen Converter! 🧁
🍳 Instructions
- Cook the chicken:
Place chicken, vegetables, and spices into a large pot. Cover with water and cook on low heat for 1 to 1.5 hours, until the meat is tender. Remove the meat, set aside to cool, and shred it. Save one cooked carrot for decorating. Discard the rest or use in another dish. - Prepare the vegetable broth for aspic:
In a clean pot, boil the vegetables and spices in 3 liters of water for about 45–60 minutes. Strain the broth, season with salt and freshly ground pepper. Add gelatin according to the package instructions. Stir until fully dissolved (do not boil after adding gelatin!). - Assemble the portions:
In small plastic containers, glass ramekins, or silicone muffin molds, arrange:- A few slices of cooked carrot
- 2–3 slices of hard-boiled egg
- A teaspoon of green peas
- A generous portion of shredded chicken
- Pour and chill:
Pour the warm vegetable gelatin broth over each portion until just covered. Let them cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
🍴 Serve and enjoy!
Your healthy homemade chicken aspic is ready to go. Light, flavorful, and so pretty in portions – it’s great with a slice of crusty bread or just as it is. Ideal for meal prep or fancy holiday tables.
💡 Blog Tip:
Use transparent containers or jars to show off the colorful layers. This dish keeps well in the fridge for 4–5 days. It’s a fantastic way to use up leftover cooked chicken in a fun, retro-chic way.
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