Polish Poultry Recipes

POLISH CHICKEN AND DUMPLINGS

Steps:

• Place chicken, onion, and celery in a large pot, and then fill pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt. Bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is done.
• Remove chicken from broth, and strain broth to remove seasonings and any bone. Return broth to pan, stir in cream of chicken soup, and continue simmering. Set chicken aside to cool.
• In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir until thick.
• Using a large spoon and knife, scoop a spoonful of the dough and cut small pieces into the broth. Repeat until all the dough has been used. Stir, cover, and simmer for about 15 minutes.
• Meanwhile, skin and debone the chicken. Cut the meat into small pieces, add to the broth, and heat through. Serve.

MIKE'S POLISH SMOTHERED CHICKEN

Steps:

• Combine Italian dressing, garlic powder, oregano, and basil into a plastic bag. Add the chicken breasts and mix well. Marinate in refrigerator overnight.
• Preheat grill over medium heat.
• Make foil pouches of sliced red onion with butter and another pouch of sliced mushrooms with butter. Place onto hot grill and cook until tender. Drizzle portobello caps with olive oil and place on hot grill to soften. Remove chicken from marinade and discard marinade. Grill chicken breasts until cooked throughout, sprinkling with Cajun seasoning and garlic powder, set to side of grill to keep warm. At same time, grill 4 strips of bacon.
• Spread the cooked portobellos with a thick layer of cream cheese. Place 1 cooked chicken breast onto each, spoon on some of the sliced mushrooms, and finally some of the sliced onions. Place a strip of bacon onto that, and then cover with sliced mozzarella and shredded Monterey Jack cheese, put back on grill to melt cheese, and serve with a side of dirty rice.

POLISH POULTRY

Steps:

• In a large bowl, combine first four ingredients. Place on the bottom of a 13x9-in. baking dish. Top with sausage and chicken. Sprinkle with salt, pepper and thyme. , Bake at 350° for 60-65 minutes or until chicken is tender and juices run clear, basting occasionally with pan juices.

KROKIETY RECIPE (POLISH CROQUETTES)

Steps:

• Drain the sauerkraut (drained sauerkraut should weight 1 lb (450g)), combine in a medium pot with dried mushrooms, bay leaves, and allspice berries. Add water, enough to cover the sauerkraut and mushrooms. Cook, partially covered, over medium heat for about 45 minutes or until the sauerkraut is soft.
• Dice the onions. Heat 2 tablespoons of oil over medium heat in a big frying pan. Cook the chopped onion with caraway for about 10 minutes, stirring from time to time, until soft and translucent. Add marjoram, cook for another minute, transfer to a plate.
• Wash the cremini mushrooms and pat them dry with paper towels. Cut into 1/4-inch (½ cm) slices. Increase the heat to high, add another tablespoon of oil and chopped mushrooms. Don't stir for the first 3-4 minutes or until the mushrooms are browned at the bottom, then stir and cook until the mushrooms release water. Cook until it evaporates, stirring from time to time, then cook until nicely browned, transfer to a plate.
• Drain the cooked sauerkraut with mushrooms. You can reserve the liquid, it can be used to enhance the flavor of many soups, including Polish Christmas Eve Beet Soup. Discard bay leaves and allspice.
• To chop the filling, you can use a food processor or just chop it with a big knife on a chopping board.
• Add the cooked sauerkraut with mushrooms, pan-fried cremini mushrooms, and sauteed onions to the food processor bowl. Pulse several times to chop finely (but not to a paste consistency). Season the filling with salt and pepper, to taste.
• You can also add finely chopped prunes to the filling. It's important to chop them with a knife by hand and not process in the food processor with the rest of the filling (or it will come out too sweet).
• Prepare the crepe batter: Simply mix all the ingredients, season the batter with salt and pepper. You can do that with a blender, hand mixer, an immersion blender, food processor, or even by hand (with a whisk). I prefer to mix the batter with a blender - it's the quickest way to mix the ingredients and the batter is more smooth. If you'll whisk the batter by hand it will have small lumps, but this is also ok and your crepes will be fine.
• Leave the batter to rest: Cover the bowl with plastic foil or a kitchen cloth and leave it on the counter for about 30 minutes.
• Cook the crepes: Brush the pan with a small amount of butter (I'm only adding the butter before the first crepe, but you can brush the pan with butter between each crepe if you wish) over high heat. The pan should be well heated. Holding the pan in one hand (it shouldn't be on the burner) and the bowl or blender jar in the other, pour in a small amount of batter, tilting and swirling the pan simultaneously until the batter evenly coats the bottom of the pan. Place the pan on the burner and cook for about 15-30 seconds.
• When the edges of the crepe look dry and lacy and its bottom is golden brown, it's ready to be turned over.
• Slide the spatula under the crepe (make sure it doesn't stick to the pan), loosen its edges, and flip it over.
• Cook on the other side just briefly, for about 10 seconds, until set. Transfer on a plate. Repeat with the rest of the batter.
• Place about 2 heaped tablespoons of filling on each crepe. Fold it like you would fold a burrito: fold sides into the middle and then roll up the bottom tightly to the top. Some people spread the filling all over the crepe, leaving some border, and then fold them up. It's important to fold them tightly - they will be easier to fry.
• Dip each croquette in beaten eggs then roll them in breadcrumbs until coated on all sides.
• If you have some leftover egg and breadcrumbs you can double-coat the croquettes (dip them again in beaten egg and coat in breadcrumbs). The breading will be thicker and even more crispy!
• Heat clarified butter or vegetable frying oil in a pan over medium heat. Cook the croquettes until golden brown on all sides (in batches). Change the oil if it gets too brown from the breadcrumbs. Transfer to a plate lined with paper towels to drain excess fat.
• Serve with barszcz (Borscht) and enjoy!

ROSOL (POLISH CHICKEN SOUP)

Steps:

• Gather all your vegetables. Peel carrots, parsnip, and celery. Clean and trim your leek and wash your parsley. Heat up a skillet and add unpeeled onions in to get some burn marks.
• Place chicken pieces, beef bone, allspice, and bay leaves into a large pot.
• Add vegetables and fill the pot with water. Add vinegar and about 1-2 tablespoons of salt (you will finish seasoning once the broth is cooked)
• Set it on medium to low heat. Do not boil it! Let it simmer for two hours. A few times during the cooking, skim off anything that accumulates on the surface.
• Check for seasoning, add salt and pepper to your liking or chicken cubes, magi or Vegeta (see recipe notes).
• Boil the noodles separately, according to instructions. Once cooked, rinse with cold water to remove starch. Add noodles to a bowl.
• Remove a carrot and piece of chicken from the broth, cut it up and add it to your bowl. Ladle the broth into your bowl; first letting it pass through a meshed strainer. Add chopped parsley and serve. Enjoy!

POLISH-STYLE ROAST CHICKEN

Steps:

• Preheat oven to 350°.
• Remove giblets from chickens. Place hearts, necks, and gizzards in roasting pan. Discard livers.
• With a sharp knife, remove excess fat from chickens. Dry insides with a paper towel. With fingers, loosen skin over breast and thighs to make pockets, being careful not to tear the skin.
• In a food processor or blender, combine onion, garlic, paprika, salt, and pepper; puree until smooth.
• Spread 1/4 cup onion puree in the bottom of the roasting pan.
• Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree in each cavity and spread remaining puree under skin.
• Tuck wing tips under back and tie legs together with kitchen twine.
• Roast chickens for 20 minutes. Drizzle with 1/4 cup chicken broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
• Tent chickens with foil and continue roasting for 30 minutes, or until meat thermometer measures 180° and the cavity juices run clear.
• Transfer chickens to a platter and cover with foil to keep warm. Pour pan juices into a bowl and chill in freezer 10 minutes to bring fat to the surface.
• Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to boil over medium heat, scraping up any brown bits adhering to pan. Add any juices accumulated on the platter. Skim off fat from chilled pan juices, add to roasting pan, and return to a boil.
• Strain juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.
• Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.)
• Serve with egg noodles and sauteed cabbage.