Gefilte Chicken - False Fish - OK to freeze?
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
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.
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.
re: Diane in Bexley
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.
re: Diane in Bexley
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.
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.