We Followed A Vintage Chicken Jello Recipe
ฝัง
- เผยแพร่เมื่อ 14 ต.ค. 2022
- Hello and welcome to another video!
Today we’re going to be following a vintage chicken jello recipe from the 1960’s that we found on tiktok by retrorecipeskitchen! Will the eight hours of labor be worth it for this wiggly dinner?
You can find retrorecipeskitchen’s tiktok here: www.tiktok.com/t/ZTRujLB7W/
And their TH-cam video here! • Chicken In Aspic from1...
And you can check out our merch here!! fiendishbehavior.com
Produced & Edited by
Carly Dawson
Nez Covington
Tyler Williams
Safiya Nygaard
GFX by
Dayana Espinoza
MUSIC
Via Audio Network
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HELLO!! The concept of this is much worse than the taste itself, but that being said, would you ever try this savory ~chicken jello~? 😛I stand by my choice to grab the second slice but I’m not sure we're ever gonna spend the whole day to make it again...
Oh hell no
Even if you put gold leaf on it or anything,,,
_N O_
You two are brave! Looked really pretty though!
So, basically, it's like a chilled chicken soup? I'm not sure I would try it for two main reasons:
1) I like my soup hot. I won't even eat gazpacho.
2) I don't think I would be able to find the time to make it anyway. 😂😂
Much love from SC, and see you guys uh-next time! 🥰
I'm thinking of making a savory jello but no inclusions. Just spicy broth. This was fun to watch.
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My chicken don't jiggle, jiggle, it folds - wait a second, it DOES jiggle.... 🤯
OMG it does JIGGLE
How is your face?
But it doesn't fold🎶🎶🎶🎶🎶
sending this to my friend ASAP
Safiya why are you like this 😭 so damn chaotic but I love it
Okay, theory. What if these jello mold dinners were not to impress your guests, but to horrify and disgust them so they would never want to come over for a dinner party again?
Based on the 1950’s norms of hospitality where you needed to reciprocate hosting parties, maybe being a horrible host/hostess would be a great strategy. 😂
Yeah maybe it was the way for introverts and agoraphobics to politely tell guests to never come again.
Unfortunately the reality is actually that gelatin had only recently become available to the common middle-class family, but it probably also served to do that too
See, jello was served even outside of house parties, so i like to think it was an angry wife's idea of getting revenge on their husbands lol
Gelatin was a luxury item up until that point, because of the time and resources needed to make it. Post WW2 the general public were obsessed with gelatin because it along with other “luxury” things that seem weird to us, like crazy interior design choices of the 60s and 70s, suddenly became available that never were before except to rich people.
The fact that Carly tries all of these things beforehand is beyond me.
Multiple times too
Ikr wtf
One thing I love about Tyler and Safiya is that they're not picky eaters AT ALL. They try the weirdest stuff but always trying to be open minded and avoiding the pre-judgement. They're also very good at describing what they feel/ taste, I really appreciate it
Yeah, and they never fake Infront of the camera on their opinions on how the food taste.
The way they sum up tastes as a vibe or time/place. I dig it.
@@missbeaussieyeahh, and somehow their descriptions make sense
They usually like it too
I really want to see Tyler and Safiya make Rachel’s truffle dessert from Friends
* trifle lol. unless they want to take it to the next level and ruin the dish in a fancy way
There is a friends cookbook out there. Could be great fun
I vomited in my mouth a bit at the thought of that trifle, but would love to see Ty and Saf do it.
Has a person from the UK yeah try that on a old fave lol
YES!
What I hate about this is that the complete lack of seasoning is probably very accurate lol
I’ll have you know there were 8 whole peppercorns in that broth 🙃🙃
@@elenagerhardy2636 I am so sorry. You are so right!
@@elenagerhardy2636 six not eight
There was _some_ seasoning to the broth…..buts that’s pretty much it lol
@@seokjinsthirdtoeonhisleftf1923 lmao I went from memory and didn’t double check
As a Post-Soviet child, this is all too familiar… This is similar to a dish my dad makes every year for Christmas Breakfast. Without veggies, less gelatin and more meat. Usually eaten with spicy mustard and horseradish. Not my fave but it’s funny how this seems so normal to me 😂
Холодец!
Same! I came here to comment that haha
We have a similar version of that in Denmark as well, it’s called sylte, also a Christmas food, not my fave either, but my grandparents loved it😄
Yup yup Holodets! More meat less jello and definitely with mustard and garlic bread 🍞
Yes! My grandma used to make it. I love it. With some spicy mustard on dark rye bread its great!
I love that Crusty is still in your intro. It makes me tear up a little each time. So sweet.
Yeah, he will be sadly missed. But I must say Safiya and Tyler take care good care of crusty over the years. They are really good parents/owners of crusty.
wow i literally said this today and then i read this comment
The nice thing about this is that if you can't stomach it in its jelled state, put it all in a pot and heat it up and you've got chicken soup.
The entire video I was thinking the same. Actually kind of a cool way to present a soup, also less likely to spill, if you would have to transport it somewhere🤔
That is very true
It would be fun to serve into personal fondue pots
@@blackmber wait, holy sh*t that sounds so cool. Serve it during Halloween or the holidays or something and it would be a good show piece.
I often do lots of chicken drumsticks in a large pot with onion, carrots, sweet corn and peas. It becomes very sweet, and if you cook it long enough (since the drumsticks have bones) the collagen seeps out, so once it cools down it becomes actual jelly.
The difference is that the broth is actually extremely flavorful, and very nice and comforting when it's warm. I have dared not slurp up some of it in jello form. (Also the stock turns somewhat opaque, so you might have to do that french trick where you boil it with beaten eggs to clarify it.)
There's probably a better way to do this dish but it would not have been published like the one in this video. Because nobody is gonna simmer their chicken for three hours…
Saf's literally crying from this and Tyler's sat there like Joey with the trifle
"Chicken? Good! Peas? Good! Jello? Goooood!"
Ahahaha 😂 This deserves so many more likes!
🤣🤣🤣
i remember learning about why people were so obsessed with gelatin and it's because it was relatively recent at the time that you COULD buy gelatin, and it was seen as some sort of futuristic cooking thing, so people were just experimenting with it at the time. like the idea of buying shelf-stable stuff from the store was new, sort of like canned foods and such as well. so it really was like "look at me, i'm learning the new futuristic cooking things aren't i cool"
And before you COULD buy gelatin you had to buy a lot of bones with joints and meat and boil it for long (the way we still do it in Russia) and it would be expensive.
Vintage recipes was our theme for Christmas dinner one year. I made a deviled egg gelatin mold from a 1957 cookbook.... I couldn't get anyone to even try it!!! It looked odd,.,.. & it smelled right. But my son that loves eggs. He was 25 or so looked at me and said "mom, that is just wrong in every way." The dogs wouldn't eat it!!!!
Lmaooo not the dogs 😭
Idea for when family tells you to bring a dish to holiday dinner and you want to make sure they never ask again.
Omg yes
Wait till you find out eastern europeans eat meat jelly as a holiday dish
@@eliza7817 Yeah but that's an old traditional recipe that's meant to be enjoyed.
The culture that gave birth to this chicken jello tower and numerous other molded aspic recipes did so because it looked funny. Make no mistake, no chef was involved in making this recipe.
@@eliza7817 eastern Europeans put seasonings in theirs....
As someone who j o grew up helping my mom with these "wonderful" dishes, we had to set the jelli in tiny steps so nothing floated and we retained the designs. It took DAYS!
Well nothing says dinner like 5 day old chicken yummy 🤤.
It's cooked and set in gelatin in. It's safe
@@bobjohnson1633 yeah that was the point, wasn’t it? They used gelatin so much to preserve the food for longer?
@@bobjohnson1633 I don't think gelatin is a preservative?
@@missbeaussie it is
I think the key to making this look and taste its best it should be very thin layers, very dense on the ingredients, with jello just being there mostly to bind them together.
Russian here (and we have a LOT of similar dishes). You use stock based on bones and joints boiled for long, FLAT mold and put a lot of meat and stuff in there, layer by layer...
Carly speaking for all of us when she says "I'm upset" 😂
The Victorians were super into savory aspic dishes, they were popular travel and picnic food. Supersizers Go (the show hosted by Sue Perkins of Bakeoff fame and Giles Coren) did an episode where they ate a lot of those dishes. And I'm pretty sure Mrs. Crocombe has made Victorian aspic dishes on The Victorian Way (the TH-cam series). I know you guys are more TikTok than Victorian recreation, but given Safiya's love of historical recreation and whatnot, it could be super fun to do an episode on the most ridiculous Victorian or Edwardian aspic recipes you can find, using actual antique recipes. Some of those old recipes are hilarious.
Oh also, you really needed way more veggies and chicken in your layers for such a deep mold. If you look at drawings and photos of classic aspic dishes, they should be mostly filling with just enough gelatin to hold it together. But for a first time with almost no frame of reference, you did great.
I love Supersizers Go...! A great source of interesting dishes to try (especially the 70s episode).
Max Miller of "Tasting History" also did an episode featuring jello molds and odd jello dishes.
Oooh collab with Mrs Crocombe?!?! Iconicccccccc
I believe I’ve heard the popularity back then was partially because when you encase the food like this it stays good for longer because oxygen can’t get to it, which is honestly smart.
@@choddle8427 yeah, using gelatin was a temporary food storage method. It would keep food for up to a week verses only over night
I'd be so curious to see a second try of this where you shredded the chicken and did even more layers, but thinner, so that you could get more olives and peppers in there and have them stay where you put them. Maybe also throw in some short noodles to complete the chicken soup vibe!
Put other fun food inside, like marshmallows and tomatoes.
yeah the amount of chicken, paes, olives and tomatoes to jello looks off and maybe that's why the bottom of the "cake" was so unstable because of how much that final layer of jello was carrying
“Load bearing chicken” got me! 😂
Okay! So in Ukraine we have a very similar dish to this. The first thing that I would say was not good, to use chicken breast. We are usually using the whole chicken because actual bones giving you a lot of flavor. It takes about 8 hours for gelatin to fully release and then you pulling out the chicken and start getting all those bones and skin out so you are left with clean meat only) if you put that chicken broth in the fridge it’s going to get hard in couple of hours without using anything extra! But definitely you guys did great on your dish and reminded me of my home!
ukrainian gang! 🇺🇦 привіт з києва
@@LesyaSachenko Привіт з Теннессі ! Слава Україні 🇺🇦
@@martakhomyk1718 Героям Слава! 🇺🇦
I had that few times in Ukraine, when I travelled there. It's actually good.
i make chicken stock from scratch all the time and i am genuinely concerned by that chicken stock recipe
lol im not over using skinless chicken breasts as a stock...
Right it's soo plain. I feel like it's just chicken water.
Exactly! The meat would be tough and flavourless.
@@Starmongoose The chicken isn't the problem (although, yeah, no bones makes it not stock per se), it's the lack of any herbs or aromatics other than onion and peppercorn. Needs some Thyme, Rosemary, carrots, celery, etc.
Actual chicken or other stock should be used.
Actually when I make chicken soup... if I put it in the fridge, it solidifies into aspic. I scoop some into a bowl and microwave it and it turns back into soup. So even if you don't like aspic (I do), you can treat it as "amusing way to serve soup before you microwave it."
Real aspic made your way is so much nicer than powdered gelatine.
The buffet is open, please take a slice of chicken soup and step over to the microwave.
Chicken jello (or pork jello) is a very popular dish in Poland, it is called "zimne nóżki" which literally means "cold legs". It's more a snack that a main dish, it is very popular at parties, and it is actually very tasty if prepared well
The egg white step was to remove any impurities from the jello, not a step we generally have to do now because of the modern process of making jello. You see that step in a lot of Victorian recipes. If anyone was wondering about thay seemingly random step.
We still use egg rafts to clarify broth when you need your stock as clear as possible. So that you can see the pimento starbursts inside.
We have something similar in Poland. It's called galareta, galareta drobiowa (when made with poultry), galert (that's regional name) or zimne nóżki (translates as cold feets, because it's made with pork legs). We also cook the meat but with vegetables (carrot, leek, celery root, parsley root), so the broth is more rich in flavour. We make it in normal serving bowls and it usually contains parsley, hard boiled eggs, carrots (from the broth), peas, corn and meat. When ready, we serve it with a few drops of vinegar and bread. Some people love it, some people hate it. I think it's not that disgusting as it sounds 😅
I believe that my Grandparents called things like this "we made it because it's what we had. We made it again because it was shockingly okay. And it's all we had. Again"
But in shorter words 🙂
I grew up loving the store bought 'Sülze' (as we call it in Germany), so I was delighted when my parents claimed that they can make something similar - unfortunately that one was absolutely disgusting (and yes, way more gritty feet, pig skin and other 'leftovers' than actual meat) and cemented my belief that homemade is not always better!
@@adrianaheiler9794 yes, definitely! I like it when it's made with poultry and only with eggs and carrots, but my mom loved the version with pork, skin and all the fatty bits. I think it's post-communism thing.
I would take that over this.
@@adrianaheiler9794 I'm betting it's origins stem from war or famine when there wasn't much meat to have.
It should always be remembered that before refrigeration, the mere presence of dish that required cooling was impressive. there where still some social kinks to work out when refrigerators became widely available...
This is actually a very common dish in Poland (we call it ,,galareta") Especially on holidays, it's something that grandparents make. It's made a little differently tho😊. For example in my family we always made the gelatin by ourselves, there's a lot of boiling and chopping, but the flavour is amazing. I'm a vegetarian now, so I don't eat it but it's a pleasant memory for me😊
I need more of these Vile or Vibin' videos (please feel free to take that name LOL). This was hysterical, and my Gram lost it when you ate it! She said, "Well no one really eats it, it's just decoration." 🤣🤣
Counting down the days until Tyler and Safiya tries a Mrs. Crocombe recipe lmao
TURBOT! (I wonder if etsy has vintage turbot kettles as well, Mrs Crocombe would blow a fuse if they don't use the right equipment for it!)
YES although I hope it's not pigeon pie with feet sticking out 😬 that sure was an episode
@@adrianaheiler9794 for this dish, you will need.....
TURBOT
I love the role reversal of Saf being behind the camera making snarky comments and Tyler taking the wheel haha
At the time, there were whole dinner menus (from appetizer and cocktails to dessert) designed to be presented straight the the fridge. Ideally, there would be nothing else in the fridge and you would open it in front of your guests to remove and present each artistic dish. And, yes, they always had something in Aspic.
We have this dish in Poland and we eat it often during holidays or birthdays. We call it "galert"
Similar dish (although the broth base was much better seasoned and we put put it into a cake mould) was the staple Christmas food in my Post-Soviet childhood. It was tasty! My aunt also made it with smoked fish and fish broth instead of chicken and decor included green olives and lemon wedges (this variation still could be found at deli sections of some supermarkets and it tastes good too)
In Poland we actually eat it very often! We don't make a tower, just a singlel layer of jello with chicken, peas, broccolli and carrots. I agree, chicken is weird, I don't like it either but my family makes it with baked salmon and it's really tasty!
The paper white boiled chicken killed me-
You said it..white! 🤣
Safiya and Tyler posting on the same night is the best thing since a double feature at the drive-in in high school!
In Romania we have a similar kind of food, we call “Răcituri” or “Piftie”, that a lot of people here actually love and eat. We usually make it on Christmas, but you can find pretty much all the time:)
same in Poland!! we call it "zimne nóżki" which translates to "cold legs". it always grossed me out lol
Same in Hungary! Its called ‘kocsonya’. I actuallyreally like it 😌
Same in russia...you boil the "soup" until the bones have released so much gelatine that it turns into jelly when it's cold...never tried it bc it just looks gross imo hahahaha
do you also eat it with winegar? or its just in Poland?
@@Kathyelyn in Lithuania we eat with vinegar too :) but i prefer it with mayo and horseradish.
In Poland we actually do eat a similar dish, but in smaller servings. We usually put carrots, garden parsley, peas, corn and chicken in it. And then we eat it with vinegar poured on it. It’s actually amazing, especially when you are after a few drinks😅
It's actually one of traditional foods in my country! We have it in Poland, but I believe some other Slavic countries have it as well. I never really liked it, but I've never found it weird since I've been growing up with it, it was just one of the gross foods that old people like to eat lol
I think my favorite thing Tyler has made was the potato chips with the potato starch…. This reminds me of Rachel’s truffle in friends for some reason
LOL rachel’s trifle made me giggle, a good modern day comparison for sure
Trifle
@@TheDolphace I bet you’re really fun at parties
@@bubbleblossom333 I am, because I turn up with a trifle, not a mushroom.
I wanna bring this to a party with my friends and act like it’s normal so they feel obligated to eat it😭
if you decided to do this please do an update 😭
@@way9883 maybe one day. I’m broke rn.
lawful evil
well it's normal party dish in europe xd Maybe more popular amongst boomers than millenials, but you can still buy it in almost every corner shop.
@@anic131313 you poor souls
OMG I have been following Keiko Lynn on and off for about 10 years now for her fashion, beauty and DIY content and honestly, not having checked her our for the past 2-3 years I feel like learning about the Retro Recipes project just now opened a whole new galaxy of content to enjoy. Thank you guys!
This comment mean so much to me , you're selected as one of the winners on my weekly G.I.V.EAWAY . Message the above highlighted ( name ) don't hesitations!⬆️❤️
The phrase “load bearing chicken” is going to have to be incorporated SOMEHOW into my next tattoo it just has to
I think the egg whites make a "raft" to capture anything that would make the broth/jello cloudy making a very clear aspic.
I have pieced this information together from several cooking shows. The raft from... Masterchef Australia I think.
Or a fever dream.
Yes the egg whites are for sure clearing the broth! Definitely used a lot in Masterchef Australia. And a common technique in French cooking for example making consommée I think
@@emmmijj TH-cam comments! Educational! 🙂
I think you're correct I remember watching a chef explain how the egg whites were used to clarify the gelatin.
I wonder if Cristine would make nail art replicating your dish... 🤔💅🏻
Polish mountain, savory gelatine edition?
I love Saf’s random Office references. A stapler? I’d watch that!
I had to put my cat down on Monday, and your and Saf’s videos never fail to make me smile. Thanks for making this time just a little bit more bearable ♥️
❤ 🫂
I was wondering if we were going to get a double feature and kinda gave up the hope but y'all made it happen!!! Iconic 💖
I’m dying a Safiya’s disgusts for this jello tower of tower 😂 thank you for your sacrifice Saf and Tyler!
So do I 😂. To me, it looks absolutely horrendous 🤮, I would not eaten it if it was served to me. But I can totally relate to Safiya in terms for struggling to eat what is considered inedible.
I’m convinced the jello mold dinners were why they used to drink a lot of martinis and scotch😂
Thanksgiving 2018 I made a 1962 Tuna Avocado jelly recipe and brought it to my in laws Thanksgiving dinner and told everyone it was a special holiday dish from my home country of Iceland.
I had got this vintage recipe book a couple of weeks earlier and found the horrifying recipe and said to my husband "I have to make this" and we came up with the backstory of it being a special dish to trick people into eating it to not be rude. It worked. And it was glorious looking at their struggling faces. My father in law hates fish and raw onions and it contained both.
Best prank so far. My fridge stunk for days.
You are EVIL. I love it! Did you have a backstory for why they had avocados in Iceland?
@@schoo9256 People could buy non-local (or local but not in-season locally) produce in 1962 just like we can now
In Ukraine we have a chicken jello that we make. It has a lot of chicken in it and broth with either gelatin or home make broth with bones. You serve it with Russian mustard or with vinegar (my preference)
I’m very happy to now know what Saf and Tyler sound like during the any b-roll you two have included in videos 😅
There's a food very similar to this in eastern european countries. Estonians call it "sült" and it's usually just shredded meat and jello, some add vegetables. I've heard that people are not a fan of it but i actually like it.
This is actually a super old idea. In the middle ages it was called Galantine. An old family friend once served us a beef aspic with salad, and it was a lovely refreshing lunch for a hot day. If you're not used to it though, I imagine it's a bit of a shock.
I'm pretty sure the first galantine was in like the 1800s, not the middle ages
@@beccak8166 There's a recipe for "Galentyne" in Maggie Black's Medieval Cookbook. I'm sure it's gone by lots of different names, spellings, etc. over the centuries.
Safiya being so reckless with the camera is amazing
Yeah and the sound she made when Tyler try to put back the gelatin in the fridge, got me 😂.
We have been blessed with double content (AGAIN!)! 💃💃💃
Please make this a series! Absolutely love it
You too always have such fun videos! I needed this today. Thanks!
We need more vintage recipe vids, this is so good 😂
What else should we put in jello?
A stapler perhaps???
Yes!!! No video complete without an Office reference 🥰😂
Thank ou for this!
I saw that mold in your lipgloss video and have been patiently waiting for this video on vintage jello recipes!
Lol, this "vintige disgusting" dish is one of the most popular wedding/party dishes in Poland to this day. My boyfriend wanted me to do it for his birthday just last week. :P
Am I the only one who was hoping for "Vile or Viral"?
As for what should go in the jello mold, I'd love to see you both try out jello injection art. Sounds like a fun time for everyone, and the giant mold would be a great way to show off layers of work.
For the designs, I think I would put a small amount of jello on the surface, arrange the peppers and olives, fridge it, then submerge what's left for that layer
yes! this is what I was thinking!! :D
Safiya's commentary throughout is the best part
"I want to complain about it, but still do it" - highly relatable
Vile or viable?
That recipe is a rollercoaster from start to finish! Retro recipes are wild!
Vile or…virtuous ?
I love how many videos they have started making 😊
Please make this a full series!
I have no words. GAH!! Thank you for the big smile on my face. Video is for the win.
I love the chaos in these videos 😂 but my favorite livestream is the chocolate noodles one so it makes sense lol
I knew I was going to be rewarded for staying up late tonight! Thanks for the double upload goodness!
The office joke at the end! 😍
my grandma used to make aspic all the time but not in a mold like that but in much shallower things like soup plates. my grandpa loved it and I used to eat it as a kid but now I'd probably gag 😅
I rember aspic being really popular in the 90s. It wasn't with chicken but eggs and shrimp, and vegetables. When we made it we used a smaller mold (about the size of the bottom half) and stuffed it full, then added the gelatin. That way everything stayed where it was supposed to be.
In China, I had a cilantro and gelatin savory dish that was super tasty!
It’s such a rollercoaster of emotions to watch this. I’m having fun and laughing, then squirming from upsetness and disgust
Saf’s commentary noises during this video…hilarious! Thanks for making my night guys! 😂❤😊
Yeah, I glad both of them helping each other with challenges on their channels. One always compliment the other.
Blessed with a Saf and a Tyler vid on the same day 😮
I would love to see Tyler make Minnesota salads that aren’t really salads
You guys should try making raindrop cakes so you can try a different sweet version!! This episode was so fun though so thank you 😊
Just love you guys! ❤❤❤
It’s surprisingly beautiful.
I have never been more upset with a dish before in my life. And I wasn't even the one eating it! 😂
In Germany, we have somerhing very similar. Its called Sülze and usually goes on bread, eaten with mustard. Our version also contains less gelo 😅
This was AMAZING! So fun to watch. More Jelly foods please 🙏
Just an FYI there is a kitchen tool called an egg separator, so you can avoid the egg yolk juggle!! Lol !
i want another vintage recipe ep lol
15:04 literally holding onto Tyler for support
The prawn cocktail jello tower is…a thing. The one with frankfurts is oddly satisfying to look at if nothing else (I can’t imagine it’s satisfying to eat).
Ive never heard of chicken jello... but yall make my day every single time you post!!!
"The perfect dish to impress guests at an evening dinner"
more like my guest would get shocked ㅋㅋㅋㅋ i wanna try this to check the taste haha
honestly i just love keiko and bobby (retro recipes) so this makes me so happy 🥹
I love Tyler's idea to show up with a chicken jello nightmare to a potluck with no explanation! Lol
nothing like chicken jello to start off my saturday night. thanks ty 👍🏻
This feels like Rachel’s Shepherds Pie dessert thing from friends lmao
Me literally reading the comments to see if someone said a reference to friends before I mentioned it lol
KEIKO LYN!!! OMGOSH Ive never seen ppl post much of her anywhere she's a GEM. ✨✨✨✨
That was so great!! I just love u 2!! ❤️