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Tuesday, 30 October 2012

KOORYACHA HOROPKA . . . Eyes of a Werewolf ???

Baba Leschyshyn was afraid of the supernatural.  Coming home in a wagon once, she was frightened when she saw something black behind a fence where no one lived.  She didn’t tell Gedo, however, until they got home because you were never supposed to. 

My mother was superstitious, too.  She told me, “If you put on more garments it will be cold.  If you lack one, it will be warm.”       . . .         Someone must have been wearing too many layers in Saskatchewan and northern Alberta a few days ago because winter has arrived there a bit early this year.


A dish for HALLOWEEN:  Cut slices of stuffed green olives to put in centre of egg yolks.  Tell the kids they’re eating EYES of a WEREWOLF.

KOORYACHA HOROPKA  (Jellied Chicken)

based on The Best of Ukrainian Cuisine by Bohdan Zahny

Prepare this dish a day ahead of your dinner party.

                2 ½ pounds chicken thighs
                6 cups water
                1 medium onion
                1 medium or large carrot
                10 peppercorns
                1 bay leaf
                2 whole cloves
                ¾ tsp salt
                3 eggs
                ½ tsp gelatin

  1. Chop onion coarsely and set aside on a plate.
  2. Place chicken in Dutch oven.  Cover with water.  Bring to a boil.  Skim off the scum.   
  3. Add onions, peppercorns, bay leaf, cloves and salt.
  4. When broth returns to a boil, lower heat to very low and keep uncovered at very low simmer for 2 hours.
(Check the broth from time to time.  If it’s evaporating too quickly, you’ll need to add water, but try not to.)
  1. Hardboil the eggs.  (I lower them into rapidly boiling water and time them 13 minutes, then drain, and cover with cold water.
  2. Chop carrot into ½ inch dice.
  3. After 2 hours, add carrot to broth.  Simmer for 15 more minutes.
  4. With slotted spoon, remove chicken from broth.
  5. Strain the broth.  Save only the carrots.
  6. Degrease the broth with a gravy cup.  You should have 2 cups of broth.  (If you have more, boil it to reduce it.  If you have too little, add store-bought bouillon or water.)
  1. Remove the bones from the chicken.  Also discard the skin.
  2. Arrange the thighs neatly in a 9 inch casserole dish.
  3. Distribute the boiled carrots throughout.
  4. Peel and slice the hardboiled eggs.
  5. Distribute the egg slices decoratively.
  6. In a small saucepan, heat ½ cup broth and mix in ½ tsp gelatin.  When it is dissolved, add the rest of the broth.
  7. Pour the broth over the chicken and eggs.
  8. Refrigerate.  Do not cover until chilled (or liquid will condense on the lid of the casserole).
  9. Refrigerate overnight.
  10. Serve with tangy side dishes such as German Potato Salad. 
*Serves  6 to 8 as a main course.

Small squares of the Jellied Chicken, seasoned with a grind of fresh pepper, also can be served as an appetizer.  My daughter’s verdict:  “Very good!”


Bohdan Zahny’s recipe for Jellied Chicken reminds me of the Canned Chicken Mom used to make. 

In November, 1973,  Mom wrote:
We killed more chickens on Monday so I been canning yesterday and today I canned 21 quarts so far. One thing about electric stove while the meat was cooking today I lay down for 1 ½ hour.   With wood stove I would had to stay up and push wood in.