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Gefilte Chicken - False Fish - OK to freeze?

Diane in Bexley Mar 11, 2008 11:00 AM

Planning to make this for Pesach this year - weekend before 1st seder. Think I can successfully freeze this in sauce? My Tante Roshi used to make this especially for me as I don't care for gefilte fish (yes, I have blond hair, but no shiksa!). As I work full time, this year Pesach will be a true challenge falling on Shabbat night.


2 Onions, sliced
2 Carrots, sliced
1 Stalk celery, cut up
4 c Water
2 Eggs
Pepper to taste
4 Boned chicken breasts
Bones from chicken breasts
1/2 c Cold water
1/2 c Matzo meal
2 md Onions, chopped fine

Put sliced onions, sliced carrots, celery, chicken bones, salt, a little
pepper and 4 cups water into large saucepan. Bring mixture to a boil. Then
reduce heat to simmer. Cover and cook broth while you prepare chicken.

Cut up chicken breasts and chop them well with 2 chopped onions. Add eggs
and continue to chop as you gradually add water and matzo meal alternately.
Season mixture with salt and pepper to taste. Remove and discard chicken
bones from broth. Bring broth to rolling boil. Dampen hands and form
chicken mixture into patties or balls and drop into boiling stock. Reduce
heat to simmer. Cover pot and allow to simmer an hour or so.

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  1. k
    Kosher Travel RE: Diane in Bexley Mar 11, 2008 12:50 PM

    This should be OK to freeze.

    Gefilta Fish (called Filter fish by some blonde shiksas) is also OK to freeze if done in the right way.

    Traditional White Fish or Salmon is NOT ok to freeze.

    1. r
      rockycat RE: Diane in Bexley Mar 12, 2008 07:29 AM

      Being a non-fish lover myself, I tend to feel a bit left out come Seder time. Odd question, but can you describe how this recipe tastes? Is it "fish-like" or what? THe ingredients look a bit like traditional gefilte fish (I've stunk up the house making it from scratch for everyone else) but I wouldn't mind having my own appetizer this year.

      1 Reply
      1. re: rockycat
        Diane in Bexley RE: rockycat Mar 12, 2008 08:44 AM

        Can't compare it to gefilte fish as I don't eat that. It actually tastes like chicken quenelles (poached chicken mousse) if you have ever had that. Doesn't have "fishy" taste or smell as it poaches in chicken broth. Think it will freeze?

      2. s
        smartie RE: Diane in Bexley Mar 12, 2008 09:12 AM

        can't see any reason why it won't freeze just fine.

        gefilte fish sure stinks the house out! And I fry mine (British way) but it still stinks, however the taste if a million percent better than boiled.

        1. n
          Nyleve RE: Diane in Bexley Mar 13, 2008 07:34 AM

          Wow - my Hungarian mother used to make this all the time! I have never looked for a recipe for it but this seems exactly right. She made it with the chicken breasts because she only liked to eat the dark meat (thighs, legs) and needed something to do with the white. Thank you for posting the recipe - I'm going to make it. Do you serve it hot or cold? I think we had it chilled, like gefilte fish.

          As for whether it can be frozen or not, I think yes. What I would do is make the dish, then freeze the patties fully covered with the broth. It should be as good as new.

          The taste - it tastes not unlike gefilte fish but decidedly without the fish smell. The texture is gefilte-ish and the broth, if it's good and strong, should gel. My mother served it with slices of carrot alongside the patties. Last year I made gefilte fish for the first time and, although it was delicious, I'm not sure I look forward to the horrid smell in the house - I totally did not expect how awful it was. I was thinking I'd cook it outside this year - but this might be a better solution.

          5 Replies
          1. re: Nyleve
            mar52 RE: Nyleve Mar 13, 2008 08:36 AM

            My cousin served gefite fish last year at her seder. Served with a carrot slice on top and with red horseradish.

            There was an argument between two of the men as to which type of fish it was.No one knew it was chicken until she told us.

            It was delicious.

            1. re: Nyleve
              Diane in Bexley RE: Nyleve Mar 13, 2008 09:48 AM

              Nyleve, very interesting that this must be Hungarian. My mother's family (this was her aunt's recipe) is from Miskolcz.

              1. re: Diane in Bexley
                Nyleve RE: Diane in Bexley Mar 13, 2008 10:17 AM

                My mother was from Nagyvarod (now Oradea) in Transylvania. I am really grateful for this recipe - it's one of those lost family treasures that I'd nearly forgotten about. My husband used to laugh because my mother always called it Fal-che Fish (please excuse phonetic spelling) and he'd never heard of such a thing.

                1. re: Nyleve
                  rockycat RE: Nyleve Mar 13, 2008 11:32 AM

                  My husband, whose family is Hungarian, looked at me very oddly when I said I intended to make this recipe this year. Who ever heard of such a thing?
                  Men. What do *they* know?

                2. re: Diane in Bexley
                  Diane in Bexley RE: Diane in Bexley Mar 13, 2008 11:40 AM

                  Yes, not only are we Hungarian but Transylvanian on my father's side (100% Hunky!) He grew up in Szatmary, which is now in Romania, with payess & a stramele and the whole 9 yards. During WWII, he escaped to Budapest and was one of the hidden Jews sheltered by Raoul Wallenberg, a very interesting story. Given what is known about the Szatmary chassidim, I should be thankful he dissociated himself from that group a long time ago.

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