Chicken Yoga – How to Stretch One Chicken Into Several Meals – Part 2

Last week (in part one of this post) I shared with you how easy it is to roast a frozen chicken and make chicken broth. Today I’d like to show you two more fast and easy recipes that use the leftover chicken and the cooked veggies from the stock. The first one is a very popular Polish cold appetizer called “galaretka z kurczaka” or chicken jelly. I know it may not sound very appetizing but believe me it is good! Actually, the more traditional way of making this dish includes pigs feet instead of chicken meat and it’s called “zimne nożki” (which literally means cold feet). I haven’t made it yet that way, but if you feel inspired to try here is a link to a recipe I found online 🙂




  • 1 cup of roasted chicken meat cut into small pieces
  • about 2/3 cup frozen peas (thawed in hot water)
  • about 2/3 cup diced cooked carrot (you can use a carrot from stock)
  • dice hard boiled egg
  • about 4 cups chicken stock
  • 2 packets of gelatine (about 2 tbs)

polish chicken jelly ingredients

1. Gently mix all diced ingredients in a larger bowl.

2. Pour 1/4 cup of cold stock, add the gelatine and stir. Warm up remaining chicken stock, add the previously mixed gelatine with broth and stir constantly until it dissolves completely. Don’t bring the stock to a boil!


3. Separate the diced ingredients into small bowls (here I used four 1 cup glass bowls) and pour the broth over it so that it fully covers the meat and veggies.

poultry jelly recipechicken jello appetizer

4. Let everything cool and place in a fridge for a few hours until the jelly gets hard. I like to cover the containers before putting them in the fridge but it’s not necessary.

chicken jello

5. To serve you have to gently take the jelly out of the containers and place it up side down on a plate. Serve with some lemon juice or vinegar. I also like to eat it with horseradish. And that’s it. When you have all ingredients ready polish chicken jelly takes about 10 minutes to prepare.



And here is one more quick recipe for an easy chicken salad. Another way to use up leftover meat from your roasted chicken dinner.



  • 2 cups leftover chicken meat cut into small pieces
  • small apple diced
  • leek or small onion or spring onions diced
  • red pepper diced
  • 1/3 cup walnuts
  • 1/2 cup raisins
  • 1/2 cup diced pineapple
  • mayo and plain yogurt
  • salt and pepper

easy chicken salad

1. soak raisins in hot water for 5-10 minutes


2. While the raisins are soaking cut all other ingredients into small cubes and add to a large bowl


3. Add salt and pepper and enough mayo mixed with plain yogurt (about one cup total) to cover everything. Stir everything gently and enjoy!


That’s probably enough food for a while on the blog. We are on a spring break trip with the kids right now exploring some of the most beautiful places in Utah so I’ll have lots of travel photos to share in the next post. Till then!

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  1. […] a frozen chicken and make a homemade chicken broth. Please stop by the blog later this month to see what else you can make with the cooked veggies from the stock, how to use chicken leftovers and more ideas on how to use […]

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