9 hrs 45 mins
Also called "šaltiena", but košeliena is what I grew up calling it. I love it as a light meal on a hot day. Traditionally served as part of a cold table. Sliced thin, it makes a tasty sandwich on rye bread. Traditional accompaniments are horseradish, a splash of vinegar or a lemon wedge. This is an updated version that includes chicken and utilizes the crockpot. The gentle cooking of the crockpot keeps the broth quite clear. Prep time does not include chilling.
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Units: US | Metric
- 1Fill a large pot with cold water and bring it to the boil. Add the meat, let it come to a boil again and let it boil vigorously for three to four minutes. Pour into a colander and rinse with cold water. (This helps the broth stay clear). Refrigerate the chicken.
- 2Place the pork and all remaining ingredients in the crockpot and cover with cold water. Cook on HIGH for six to eight hours. The pigs's feet should be quite tender - you should be able to cut through them with a spoon.
- 3Add the chicken and continue to cook on HIGH for another three hours.
- 4Remove the meat. Remove the skin and bones from chicken, shred the meat and put it in a large bowl. Remove the bones from the pig's feet - there are a lot of small ones - and julienne or finely dice the meat and skin. Mix together with the chicken.
- 5Remove and discard the vegetables and bay leaf. If a skin has formed, skim and discard.
- 6Divide the meat among three or four shallow bowls. Ladle the remaining broth over the meat until it is covered. Cover with plastic and let stand in the refrigerator.
- 7Scrape off the fat that has risen to the top of the dish. Skim the fat off the remaining broth. Ladle additional broth over the dish to create an aspic layer.
- 8To serve, cut into squares or wedges and serve with horseradish or a lemon wedge. Horseradish cream (mayonnaise-based dressing) is also good with this, esp. if used in a sandwich.
- 9Note: You can make this is one larger dish, just make sure that it's shallow - no more than about 2 inches deep.
- 10Note2: This will be good for about a week. It does not freeze.
- 11Note3: The crockpot method results in leftover broth. It is excellent in a pea soup, cabbage soup, or the like. Also, the nutritional informational is misleading, as the fat cooks out and is discarded.
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Nutritional Facts for Košeliena (Lithuanian Chopped Meat in Aspic)
Serving Size: 1 (46 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 103.0
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 1.9 g
- Cholesterol 38.2 mg
- Sodium 736.8 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.3 g
- Sugars 0.7 g
- Protein 8.0 g
The following items or measurements are not included: