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...
I would except i would season the broth a bit differently to make the flavor more full and i would use * bone in * chicken because that's where the flavor is along with the skin probably thighs and i would use carrots that had been roasted in herbs and butter. It's all about seasoning and layering the flavors. Imagine you are making a soup out of this and each component needs to be flavorful so the soup itself will taste good. there is no difference only that you add gelatin and the foods are suspended in the cold broth/aspic. If you were to add hot broth to the aspic it should melt into a tasty hot dish, that is one way to serve an aspic if you aren't serving it cold.
i never like it, coz i find it gross, but it's normal food in Poland. You can buy one in store, just like some yoghurt (in little plastic container). In my region we call it GALART and it's with peas and carrot and you pour a vinegar on it before eat. Mostly it was on special ocasions like birthdays (or namedays) or christmas, but since you can buy it in store, it's more "eat whenever you want". but it's surely not something that ppl would eat more than once for 2 weeks or month i guess
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?
@coffeegirl18 I haven't before, but she sounds iconic! My comments were just a joke, i know that while they sound interesting these were probably liked (At least, most of em!) And the hours it took to prepare is a labor of love, riding alongside Gelatin being cheap!
The 50's were an after war economic boom. People who when they were children went true the great depression of the 30's were now able to afford it all. The gelatin dish ISN'T about tasting good, It's about being able to afford expensive products or at least stuff that was expensive before.
@Lizzie Cottrell maybe I’m weird, or maybe it’s because I’m French and therefore super sophisticated 💀 but jelly and savoury doesn’t sound scary at all (here, we’d call it ‘in aspic’ and it’s pretty common). My grandma used to have hard boiled eggs in aspic for Easter, and frankly that’s delicious so I think if it’s done well, it’s nice… same with pate in a pastry crust… a bit of jelly makes it less dry and adds a little ‘je n’en sais quoi’ and as we know, that’s usually the secret. 😅
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!!!!
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
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 😂
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 😅
We made this too, but with just chicken broth and vegetables, no meat in it, and in individual bowls so it would gel faster (and if it didn’t gel very well, you could just eat it out of the little glass bowls). My grandfather immigrated from Poland to Canada 🇨🇦. My grandparents would serve it with Turkish bread called Simiti because my grandmother was from Turkey. As a child I wasn’t crazy about the zimni, but I would eat all the simiti I was given! 😊 My husband’s family has English roots, and his grandmother would apparently make aspic dishes for Christmas dinner. Endless jokes were made about the name - it wasn’t a popular dish.😁 A CBC show called ‘Back In Time For Dinner’ (concept from a BBC series of the same name) said these savoury gelatin recipes were made in the 50s and 60s to show off the fact that you had the $ to afford a refrigerator - an old-fashioned ice box apparently wouldn’t do to set the gelatin. I don’t know what the Victorians did!
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 ESclips 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.
Jello bright back savory gelatin dishes in the mid century as well, which is where this recipe came from, to try and get American families to stop thinking of jello as a dessert only food so they could raise failing sales. So they threw literally anything they could into a cookbook (not unlike most other cookbooks at the time which were just a cash grab because you didn't have the Internet to tell you how terrible (and often untested) they were It didn't really make jello a bit dessert for, but it gave us a really weird era of food
Too lazy to edit. XD And if you had a good cold food storage place, the gelatin perserving method would keep the food safe for up to a month. Without changing the taste by pickling or fermenting it.
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.
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!
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.
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
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!
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)
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.
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...
@Miss B No this is basically it. That particular generation loved making shelf-stable food into weird shapes as a celebration of prosperity. But our accounts of it seem to imply they had no idea how to cook actual food with gelatin and so this is what we got 👁️👄👁️
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
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 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…
This looks strange. That’s not how we make “chicken jello”. To make real chicken jello aka aspic you need to boil chicken drums for 2 hours so the natural gelatin was transferred into the water. Try it - it’s amazing! When you eat it, it’s like the best chicken soup, but not in a liquid form and more meat per square inch, because the aim it to shred the meat and evenly spread it. If you eat it with horseradish beet relish - it will add sweetness and spiciness. Of course with bread too. So tasty.
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.
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!
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😅
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 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." 🤣🤣
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
Growing up in the 60's & 70's, I had my fair share of all things encased in aspic 🤮 My Mom didn't make these vile concoctions, but my paternal G'Ma did; she was quite well known for her dinner parties. I'd be forced to eat dinner in aspic & dessert in aspic. I now understand why Jello makes me gag. Great looking tower of evil, Tyler. I however wouldn't or couldn't be brave to give this a taste.
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.
@becca k 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.
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 like these videos, but I find it a little strange that Carli tests everything several times beforehand. Doesn't that take a lot of the excitement out of it?
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 😅
Usually broth included stock, which requires bones.. I'm only slightly curious to know if a proper stock would have made that tastier .. but not enough to actually try it. 😅
OMG - this brings back memories. I grew up in Austria (living in the UK now) and my grandma used to run a small cornershop and whatever leftovers she wouldn't sell, we would get. They sold this disgusting thing called Gabelbissen ("fork-bites"), which is basically the peasant-version of what you made - pickles, eggs and mayo in aspic and it comes in little cups. It's the most vile thing imaginable. We would get these in bulk. I still get goose-bumps thinking about them. My mum loved them, though.
@Eliza 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.
You guys are so funny! I am old enough to actually remember these gelatin salads. It’s not Jell-O like sugary it’s a savory thing. Also when you cut it you’re supposed to cut it in layers like wedding cake not through the whole thing! I was laughing my head off! I just love you guys ❤❤❤
OMG, when I was a little girl in the 60s, ahem, my aunt had a plethora of these new gelatin recipes. Thanksgiving at her house was a source of terror for me. My mom was the type that insisted I eat what was before me. I’m truly an open minded person, but peas and celery do not need to be in lime jello. That said, as I grew up and started cooking, really cookin’, and aspic is really a different deal. Chicken livers in port aspic is lovely. But what came out of kitchens in the fifties and sixties was the stuff of horror. I’ve collected these scary recipes from the fifties and sixties. Like some might collect Rob Zombie films. Most of the recipes, like those with sauerkraut or tuna, should serve it with a side of mayonnaise or sour cream. No, I have never, ever, subjected my family to this weird obsession-and I have never made my son eat anything he didn’t want to.
To keep the pattern, I think my grandmother would do a partial set for a layer, add the stuff for that layer into that tacky partial set gelatin, then add the rest of the liquid for that layer. That said, aspic and jello are not my cuppa, so I'd pass personally, but it does look cool
If you sear everything before adding water, you’d have a chance at flavor… But my stock recipe: 1 chicken, leaves from a bunch of celery, 1 onion, 1 head of garlic, a handful of peppercorns, 2-3 diced carrots. Simmer (NOT boil) for 4-5 hours.
@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.
I read the title of this video, told my boyfriend it sounded straight out of the 1960's, clicked on the video, and then read in the description that it was in fact a 1960s recipe. My mom often told me about all kinds of weird foods her mother would make just because that's what moms did in the 60s, I guess.
Back when this recipe was created, chicken was raised differently, over months, not these modern ones that are ready for market in 6weeks instead of 6 months. Chicken raised slowly makes broth with so much more flavor. The chicken itself has so much more flavor. The concept of this is still weird and yuck, but modern chicken from the store just cant give the flavor of the original. If you got organic slow raised chicken, it will taste much better.
Ok but now I'm curious. If the fillings were actually cooked with seasoning instead of incredibly bland. Would it taste better? Cook the veggies and season the chicken? Who knows. But as soon as I saw the way the chicken was cooked I knew this was gross lol.
My aunt brought one of these to Sunday dinner when I was little. It had grated cucumber and mint in it. I can't remember if I liked the flavour but I can remember that the texture freaked me out
This reminds me of this dish called holodets that my Ukrainian grandmother makes for special occasions. I call it jello soup, which is basically soup turned into this gelatinous form hahaha. Have I tried it? No, but they say it is good 😊
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
When I was overseas, I tried fish in aspic once. The layers were very thin, but I think they might’ve slightly cheated on the savory aspect, because there was lemon zest mixed in.
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.
Aspic is very much still alive in Norway, although it's more like they yeet in basically a whole salad in there (eggs, shrimp, bell peppers, peas etc). It's pretty tasty, if I'm honest, as long as you make sure the ratio aspic/gelatin to food is wayyyyy skewed towards the foodstuffs; only the thinnest layer of aspic to keep everything shaped together.
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"
I was born in 1970. My childhood was filled with experiencing bad jello. I remember shaved carrots and other things that should never be in jello. On the flip side finger jello was a thing too. That was always fun at picnics. 😁
My family has a jello recipe from the 50’s/60’s and everyone in my family will eat it. It’s orange flavored jello with mandarin oranges in it, layered with a cream made by whisking sour cream, heavy whipping cream, sugar and vanilla extract together. Topped with shredded cheddar cheese and marshmallows. It’s an odd recipe for sure but I stand by it as well as my family. 🍊
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."
The traditional types of this that I have seen; Hard boiled eggs, shrimp, crabsticks, peas, carrots and corn. So more of a seafood way than the chicken way. And usually I have seen it with more filling, and less visible jelo 😅 Its a 70s food thing I believe, but some still make it. Here in Norway its called «kabaret».
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!
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
An amazing work of art! You can also use the gelatin as glue when you’re making it, pour just enough of the liquid mixture to set the olives in, let that firm up then add more to cover the olives or whatever you didn’t want to float off
It just makes me laugh how bizarre people find this when my parents make this dish every single year for Christmas Eve, the key is to literally just make chicken soup and add gelatins to it, it not that bad 😂
okay now i need "jurassic park jello" to become a reality. i can imagine saf and tyler having a lot of fun with the amount of creative ways you can make amber-like jello (bugs/fossils included of course)
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!⬆️❤️
It reminds me of the soviet "zalivnoe" (заливное), the most shocking one for me is the one made of fish. The beef tongue one is good though. However I prefer "kholodets" (холодец), cuz you don't add gelatin but release it from different body parts of animals (like pig legs) by boiling it like for 8h.
Random fun fact I learned from "How to Cook That" - Gelatin food was actually a way to preserve the food inside. The chicken gelatin likely was meant to be made the way gelatin was made in the past - but not necessarily to be eaten. As gelatin was basically the plastic wrap of the past in a way. You'd cook your food and seal it in gelatin to keep everything preserved til the party. I imagine the rest like the absurd presentations came out of this tradition because it would help make the spread of food look better, but no one was probably going to eat the actual gelatin, just the contents.
Savory jello "salads" seemed to be very popular in the 60s so you could find a lot more to try. Apparently jello made celery flavored gelatin specifically for them .
My mom used to make a tomato aspic so it was fun for me to watch this! She used a bunt pan so it wasn't quite so tall. It was tomato gelatin with carrots, celery, onion and avocado in it. Sometimes she added shrimp. It tasted better than it sounds.
I'm old enough to remember going to luncheons with my mother where housewives would proudly serve these gelatin dishes. They were also often served at family gatherings. My mother had a green Tupperware mold with a bottom lid/cover that you could change with different designs for various holidays and seasons. Back in the day some of the recipes had ingredients like tomato soup and lemons, meat pate layers were not great but presented less issues when serving than sliced meats. I remember sliced boiled eggs being included in bottom layers. I was not a fan of most of the savory gelatin dishes but I remember that a lot of the fruity dessert dishes that had layers with cream cheese were actually quite good. I think my favorite one ever was a side dish at a Christmas meal it had cranberries, cream cheese, shredded carrots, tangerine sections and walnuts. It was lovely in both appearance and taste really great.
So this looks like a traditional Christmas dish of my country, except we make it in small 1-serving portions, not a cake form :P But there should be waaaay more filling compared to the amount of jello
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...
Really liked this; it's a great video to watch while taking a break from work in the wee hours of the morning - please make more like this :)
@RainX they seem bland and flavorless
@Nails Are Life hey I'm from SC too lol :)
I would except i would season the broth a bit differently to make the flavor more full and i would use * bone in * chicken because that's where the flavor is along with the skin probably thighs and i would use carrots that had been roasted in herbs and butter. It's all about seasoning and layering the flavors. Imagine you are making a soup out of this and each component needs to be flavorful so the soup itself will taste good. there is no difference only that you add gelatin and the foods are suspended in the cold broth/aspic. If you were to add hot broth to the aspic it should melt into a tasty hot dish, that is one way to serve an aspic if you aren't serving it cold.
i never like it, coz i find it gross, but it's normal food in Poland. You can buy one in store, just like some yoghurt (in little plastic container). In my region we call it GALART and it's with peas and carrot and you pour a vinegar on it before eat.
Mostly it was on special ocasions like birthdays (or namedays) or christmas, but since you can buy it in store, it's more "eat whenever you want". but it's surely not something that ppl would eat more than once for 2 weeks or month i guess
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?
Reminds me of cat food
All the aspic recipes have big "housewife stuck at home slowly losing her mind" energy
@coffeegirl18 I haven't before, but she sounds iconic! My comments were just a joke, i know that while they sound interesting these were probably liked (At least, most of em!) And the hours it took to prepare is a labor of love, riding alongside Gelatin being cheap!
The 50's were an after war economic boom.
People who when they were children went true the great depression of the 30's were now able to afford it all. The gelatin dish ISN'T about tasting good, It's about being able to afford expensive products or at least stuff that was expensive before.
@Lizzie Cottrell maybe I’m weird, or maybe it’s because I’m French and therefore super sophisticated 💀 but jelly and savoury doesn’t sound scary at all (here, we’d call it ‘in aspic’ and it’s pretty common). My grandma used to have hard boiled eggs in aspic for Easter, and frankly that’s delicious so I think if it’s done well, it’s nice… same with pate in a pastry crust… a bit of jelly makes it less dry and adds a little ‘je n’en sais quoi’ and as we know, that’s usually the secret. 😅
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 😭
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
The way they sum up tastes as a vibe or time/place. I dig it.
Yeah, and they never fake Infront of the camera on their opinions on how the food taste.
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 😂
As a Pole, too
My parents still make this when we have leftover chicken soup 😭😭
Exactly. For Post- Soviet childs its absolutely normal dish. For all celebrations and parties 😅😅😅😅
Same in România!
same in hungary! a lot off ppl love it and its a winter classic but i could never get the hang of it lol. also we eat it with paprika on top
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 😅
We made this too, but with just chicken broth and vegetables, no meat in it, and in individual bowls so it would gel faster (and if it didn’t gel very well, you could just eat it out of the little glass bowls). My grandfather immigrated from Poland to Canada 🇨🇦. My grandparents would serve it with Turkish bread called Simiti because my grandmother was from Turkey. As a child I wasn’t crazy about the zimni, but I would eat all the simiti I was given! 😊 My husband’s family has English roots, and his grandmother would apparently make aspic dishes for Christmas dinner. Endless jokes were made about the name - it wasn’t a popular dish.😁 A CBC show called ‘Back In Time For Dinner’ (concept from a BBC series of the same name) said these savoury gelatin recipes were made in the 50s and 60s to show off the fact that you had the $ to afford a refrigerator - an old-fashioned ice box apparently wouldn’t do to set the gelatin. I don’t know what the Victorians did!
My family emigrated from Poland to Argentina and we eat this jello too, its very healthy!
Yep
Eggs, carrots, peas, chicken meat and it was made with chicken broth with veggies. Galart
@Adriana Heiler I'm betting it's origins stem from war or famine when there wasn't much meat to have.
I would take that over this.
My chicken don't jiggle, jiggle, it folds - wait a second, it DOES jiggle.... 🤯
Polish cuisine does this a lot ;)
Slay
Is it vile or vibrant?
Vile and virtuous?
not me being surprised by how amazing this comment is just to realize of course its amazingly hilarious Saf wrote it! 😂
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 ESclips 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.
Water pie comes to mind
Jello bright back savory gelatin dishes in the mid century as well, which is where this recipe came from, to try and get American families to stop thinking of jello as a dessert only food so they could raise failing sales. So they threw literally anything they could into a cookbook (not unlike most other cookbooks at the time which were just a cash grab because you didn't have the Internet to tell you how terrible (and often untested) they were
It didn't really make jello a bit dessert for, but it gave us a really weird era of food
Too lazy to edit. XD
And if you had a good cold food storage place, the gelatin perserving method would keep the food safe for up to a month.
Without changing the taste by pickling or fermenting it.
@Choddle yeah, using gelatin was a temporary food storage method. It would keep food for up to a week verses only over night
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.
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!
@Miss B it iss. Thats why they put it on cakes with fruit on top so the fruit doesn’t go brown. 🎂
@Miss B It works like a vacuum seal, as it cuts the food off from oxygen and any bacteria can't really reproduce
@sophiebee bcause it protects from oxigen? the thing that are slowly killing us and everything around
@Miss B it is
@Bob Johnson I don't think gelatin is a preservative?
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.
The fact that Carly tries all of these things beforehand is beyond me.
Multiple times too
I really want to see Tyler and Safiya make Rachel’s truffle dessert from Friends
@bubblegummel ah, googled it, one is lamb one is beef base. My bad!
@bubblegummel interesting. Aussie here, I thought shep pie was the one with beef mince and peas etc and gravy with a mash potato top?
Aaaahhhhbb yessss
Yesss yess yessssss!!!!
omg please and yes
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.
I think you're correct I remember watching a chef explain how the egg whites were used to clarify the gelatin.
@emmmijj ESclips comments! Educational! 🙂
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
Saf's taste-test faces omg
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!
@Marta Khomyk Героям Слава! 🇺🇦
@Olesya Sachenko Привіт з Теннессі ! Слава Україні 🇺🇦
ukrainian gang! 🇺🇦 привіт з києва
I feel like if you did a cold chicken salad style jellos maybe that would be good? Maybe….like more fillings and sauce cream in jello layers?
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!
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)
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.
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...
Carly speaking for all of us when she says "I'm upset" 😂
What I hate about this is that the complete lack of seasoning is probably very accurate lol
that white as f*ck chicken breast!!!!!! don't eat the chicken you used for broth omg it's awful hahahahaha
That was exactly what I was thinking
@Miss B No this is basically it. That particular generation loved making shelf-stable food into weird shapes as a celebration of prosperity. But our accounts of it seem to imply they had no idea how to cook actual food with gelatin and so this is what we got 👁️👄👁️
@Miss B no. 😮
I wonder if it was meant to be served with a gravy?
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
I love the role reversal of Saf being behind the camera making snarky comments and Tyler taking the wheel haha
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)
Safiya and Tyler posting on the same night is the best thing since a double feature at the drive-in in high school!
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 secret of soup dumplings
but with olives, peppers, and peas..
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…
@Amber Black 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.
It would be fun to serve into personal fondue pots
This looks strange. That’s not how we make “chicken jello”. To make real chicken jello aka aspic you need to boil chicken drums for 2 hours so the natural gelatin was transferred into the water. Try it - it’s amazing! When you eat it, it’s like the best chicken soup, but not in a liquid form and more meat per square inch, because the aim it to shred the meat and evenly spread it. If you eat it with horseradish beet relish - it will add sweetness and spiciness. Of course with bread too. So tasty.
“Load bearing chicken” got me! 😂
yeah pretty sure we need y’all to get an entire thanksgiving dinner in an aspic. the whole thing, including dessert. both kinds of pie.
We have this dish in Poland and we eat it often during holidays or birthdays. We call it "galert"
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?
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!
Hah, I'm from country where this is national kitchen. And if you it this from childhood it's actualy delicios) Favorite holiday food)
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😅
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 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." 🤣🤣
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
Growing up in the 60's & 70's, I had my fair share of all things encased in aspic 🤮
My Mom didn't make these vile concoctions, but my paternal G'Ma did; she was quite well known for her dinner parties. I'd be forced to eat dinner in aspic & dessert in aspic. I now understand why Jello makes me gag.
Great looking tower of evil, Tyler. I however wouldn't or couldn't be brave to give this a taste.
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.
@becca k 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.
I'm pretty sure the first galantine was in like the 1800s, not the middle ages
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 like these videos, but I find it a little strange that Carli tests everything several times beforehand. Doesn't that take a lot of the excitement out of it?
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’m obsessed with 80s TV guide recipes. I have some from Kraft that have cheese in literally everything. Even the apple crumble dessert
Usually broth included stock, which requires bones.. I'm only slightly curious to know if a proper stock would have made that tastier .. but not enough to actually try it. 😅
In China, I had a cilantro and gelatin savory dish that was super tasty!
OMG - this brings back memories. I grew up in Austria (living in the UK now) and my grandma used to run a small cornershop and whatever leftovers she wouldn't sell, we would get. They sold this disgusting thing called Gabelbissen ("fork-bites"), which is basically the peasant-version of what you made - pickles, eggs and mayo in aspic and it comes in little cups. It's the most vile thing imaginable. We would get these in bulk. I still get goose-bumps thinking about them. My mum loved them, though.
Idea for when family tells you to bring a dish to holiday dinner and you want to make sure they never ask again.
@Eliza eastern Europeans put seasonings in theirs....
@Eliza 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.
Wait till you find out eastern europeans eat meat jelly as a holiday dish
Omg yes
I’m sure there’s a different recipe that could make that so delicious
You guys are so funny! I am old enough to actually remember these gelatin salads. It’s not Jell-O like sugary it’s a savory thing. Also when you cut it you’re supposed to cut it in layers like wedding cake not through the whole thing! I was laughing my head off! I just love you guys ❤❤❤
OMG, when I was a little girl in the 60s, ahem, my aunt had a plethora of these new gelatin recipes. Thanksgiving at her house was a source of terror for me. My mom was the type that insisted I eat what was before me. I’m truly an open minded person, but peas and celery do not need to be in lime jello. That said, as I grew up and started cooking, really cookin’, and aspic is really a different deal. Chicken livers in port aspic is lovely. But what came out of kitchens in the fifties and sixties was the stuff of horror.
I’ve collected these scary recipes from the fifties and sixties. Like some might collect Rob Zombie films. Most of the recipes, like those with sauerkraut or tuna, should serve it with a side of mayonnaise or sour cream. No, I have never, ever, subjected my family to this weird obsession-and I have never made my son eat anything he didn’t want to.
To keep the pattern, I think my grandmother would do a partial set for a layer, add the stuff for that layer into that tacky partial set gelatin, then add the rest of the liquid for that layer. That said, aspic and jello are not my cuppa, so I'd pass personally, but it does look cool
i make chicken stock from scratch all the time and i am genuinely concerned by that chicken stock recipe
If you sear everything before adding water, you’d have a chance at flavor…
But my stock recipe: 1 chicken, leaves from a bunch of celery, 1 onion, 1 head of garlic, a handful of peppercorns, 2-3 diced carrots. Simmer (NOT boil) for 4-5 hours.
Actual chicken or other stock should be used.
@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.
Exactly! The meat would be tough and flavourless.
Right it's soo plain. I feel like it's just chicken water.
I read the title of this video, told my boyfriend it sounded straight out of the 1960's, clicked on the video, and then read in the description that it was in fact a 1960s recipe. My mom often told me about all kinds of weird foods her mother would make just because that's what moms did in the 60s, I guess.
Back when this recipe was created, chicken was raised differently, over months, not these modern ones that are ready for market in 6weeks instead of 6 months.
Chicken raised slowly makes broth with so much more flavor. The chicken itself has so much more flavor.
The concept of this is still weird and yuck, but modern chicken from the store just cant give the flavor of the original. If you got organic slow raised chicken, it will taste much better.
This was so great!! Loved the throwback recipe. You should try other famous type of recipes!
Ok but now I'm curious. If the fillings were actually cooked with seasoning instead of incredibly bland. Would it taste better? Cook the veggies and season the chicken? Who knows.
But as soon as I saw the way the chicken was cooked I knew this was gross lol.
Saffiya’s sound effects as the ingredients are going in made me lmao. Hilarious!
I was, seriously, holding my breath while Tyler was taking it to the fridge. 🥶 🍗 🤢
My aunt brought one of these to Sunday dinner when I was little. It had grated cucumber and mint in it. I can't remember if I liked the flavour but I can remember that the texture freaked me out
This reminds me of this dish called holodets that my Ukrainian grandmother makes for special occasions. I call it jello soup, which is basically soup turned into this gelatinous form hahaha. Have I tried it? No, but they say it is good 😊
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
When I was overseas, I tried fish in aspic once. The layers were very thin, but I think they might’ve slightly cheated on the savory aspect, because there was lemon zest mixed in.
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.
Aspic is very much still alive in Norway, although it's more like they yeet in basically a whole salad in there (eggs, shrimp, bell peppers, peas etc). It's pretty tasty, if I'm honest, as long as you make sure the ratio aspic/gelatin to food is wayyyyy skewed towards the foodstuffs; only the thinnest layer of aspic to keep everything shaped together.
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"
Hello Love fans thanks for comment
more uploads soon now about I have a huge special package all just for you hit me up via the above address.
Tyler, you need to make one of the current Jello "salads," like the pretzel salad, or one with cottage cheese and fruit.
I was born in 1970. My childhood was filled with experiencing bad jello. I remember shaved carrots and other things that should never be in jello. On the flip side finger jello was a thing too. That was always fun at picnics. 😁
honestly i just love keiko and bobby (retro recipes) so this makes me so happy 🥹
My family has a jello recipe from the 50’s/60’s and everyone in my family will eat it. It’s orange flavored jello with mandarin oranges in it, layered with a cream made by whisking sour cream, heavy whipping cream, sugar and vanilla extract together. Topped with shredded cheddar cheese and marshmallows. It’s an odd recipe for sure but I stand by it as well as my family. 🍊
These gelatin recipes have always intrigued me…. Not enough to attempt making one but this might be the 1 thing my husband would not eat! 🤣
I would love to see you make more savory Jello type recipes...there has got to be one that tastes really good.
Please make this a series! Absolutely love it
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."
The buffet is open, please take a slice of chicken soup and step over to the microwave.
Real aspic made your way is so much nicer than powdered gelatine.
Quite honesty, would definitely 'shock and delight' as my greatgrandmothers cookbook claims a very similar dish to do. 😁
OMG! I could never. I am not a big fan of jello in general. The texture just makes me ill. It looks very interesting. Saf you're face said it all!!
The traditional types of this that I have seen; Hard boiled eggs, shrimp, crabsticks, peas, carrots and corn. So more of a seafood way than the chicken way. And usually I have seen it with more filling, and less visible jelo 😅
Its a 70s food thing I believe, but some still make it. Here in Norway its called «kabaret».
Great recipe, makes me wanna try it!! Keep sharing please… I’m subscribed 😀
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!
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
Put other fun food inside, like marshmallows and tomatoes.
Vile and Viable? Thanks for taking the time to make this guys. It was fun to watch! (And horrifying to imagine eating 😂😭)
I saw that mold in your lipgloss video and have been patiently waiting for this video on vintage jello recipes!
An amazing work of art! You can also use the gelatin as glue when you’re making it, pour just enough of the liquid mixture to set the olives in, let that firm up then add more to cover the olives or whatever you didn’t want to float off
It just makes me laugh how bizarre people find this when my parents make this dish every single year for Christmas Eve, the key is to literally just make chicken soup and add gelatins to it, it not that bad 😂
I wanna bring this to a party with my friends and act like it’s normal so they feel obligated to eat it😭
@O Mundo para Iniciantes what? 😭 I mean I'm from Bavaria maybe it's not so common there but I've never heard of that
@Nisha Wendy Germany, Poland, France...
@anic131313 where in europe? I have never in my life seen anything like it?
@anic131313 you poor souls
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.
I love when Americans find out about old ass European recipes 😂 still love the vid, Saf and Tyler always for the win❤
okay now i need "jurassic park jello" to become a reality. i can imagine saf and tyler having a lot of fun with the amount of creative ways you can make amber-like jello (bugs/fossils included of course)
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!⬆️❤️
It reminds me of the soviet "zalivnoe" (заливное), the most shocking one for me is the one made of fish. The beef tongue one is good though. However I prefer "kholodets" (холодец), cuz you don't add gelatin but release it from different body parts of animals (like pig legs) by boiling it like for 8h.
The thing is, cold chicken broth seems gross, so I think this is a hard pass XD Very enjoyable to watch the preparation though!
This whole video is amazing and hilarious, but I just lost it when Saf grabbed Tyler's arm for emotional support before she tasted it 😄
Random fun fact I learned from "How to Cook That" - Gelatin food was actually a way to preserve the food inside. The chicken gelatin likely was meant to be made the way gelatin was made in the past - but not necessarily to be eaten. As gelatin was basically the plastic wrap of the past in a way. You'd cook your food and seal it in gelatin to keep everything preserved til the party. I imagine the rest like the absurd presentations came out of this tradition because it would help make the spread of food look better, but no one was probably going to eat the actual gelatin, just the contents.
Savory jello "salads" seemed to be very popular in the 60s so you could find a lot more to try. Apparently jello made celery flavored gelatin specifically for them .
Loving the content Tyler!! ❤❤
My mom used to make a tomato aspic so it was fun for me to watch this! She used a bunt pan so it wasn't quite so tall. It was tomato gelatin with carrots, celery, onion and avocado in it. Sometimes she added shrimp. It tasted better than it sounds.
I'm old enough to remember going to luncheons with my mother where housewives would proudly serve these gelatin dishes. They were also often served at family gatherings. My mother had a green Tupperware mold with a bottom lid/cover that you could change with different designs for various holidays and seasons.
Back in the day some of the recipes had ingredients like tomato soup and lemons, meat pate layers were not great but presented less issues when serving than sliced meats. I remember sliced boiled eggs being included in bottom layers. I was not a fan of most of the savory gelatin dishes but I remember that a lot of the fruity dessert dishes that had layers with cream cheese were actually quite good. I think my favorite one ever was a side dish at a Christmas meal it had cranberries, cream cheese, shredded carrots, tangerine sections and walnuts. It was lovely in both appearance and taste really great.
Hello Love fans thanks for comment
more uploads soon now about I have a huge special package all just for you hit me up via the above👆and address.
We make something very very similar in my country (Poland) and we call it zimne nóżki, which means cold feet 😂😂 I actually love it 🥰🥰🥰🥰
So this looks like a traditional Christmas dish of my country, except we make it in small 1-serving portions, not a cake form :P
But there should be waaaay more filling compared to the amount of jello
This was AMAZING! So fun to watch. More Jelly foods please 🙏
Tyler is so fucking funny - “this is a load bearing chicken” 😂
The phrase “load bearing chicken” is going to have to be incorporated SOMEHOW into my next tattoo it just has to