Chicken Tymbaliki & Capers

Updated: Jan 12

This fantastic dish is a taste of my childhood, usually prepared for special occasions to share with family and friends and vodka. The heart of this chicken jelly is a delicious stock and meat cooked within. You will be amazed in the minute when jelly dissolves in your mouth releasing tons of flavours. Traditionally served with vinegar or lemon juice, I approached it with capers and they work perfectly well, bringing sharpness that brakes the palette.

Chicken Tymbaliki on the plate
How to make chicken jelly?

Makes 8

Ingredients for the stock:

  • 500g (17.6oz) of chicken thigs skins removed

  • 300g (10.6oz) carrots, peeled (keep as big as possible, you are going to add them to jelly later)

  • 100g (3.5oz) of celery, roughly chopped

  • 175g (6.2oz) leeks, roughly chopped

  • 2 medium onions, roughly chopped

  • 1 head of garlic, peeled

  • 6g (0.2oz) Lovage Herb

  • 6g (0.2oz) Parsley

  • 2 bay leaves

  • 3 allspice berries

  • 15 peppercorns

  • 1,5L (1.6quarts) water

  • 2tsp salt

Ingredients for the jellies:

  • 180g (6.3oz) sweet garden peas from the tin

  • 4 hardboiled eggs sliced in half

  • 6g (0.2oz) of flat-leaf parsley leaves

  • 24g (0.84oz) of doctor Oetker powder gelatine (the amount of stock at the end of the cooking process may vary so adjust accordingly).

  • black pepper

  • a handful of capers to serve or spirit vinegar


  • 8 small bowls or silicone moulds (I used some plastic and some glass)

  • sieve

  • 2 pots


1. To prepare the stock you will need at least 2,5 litres (2.6quarts) pot. Add chicken, carrots, celery, leeks, onions, garlic, lovage, parsley, peppercorns, bay leaves, allspice, salt and 1,5L (1.6quarts) of water. Bring to the boil then reduce to a simmer. Cover with a lid.

2. After 5 minutes at the top of the stock, the protein scum will form, remove it with a spoon and continue cooking for 1 hour, don't forget to cover the pot with a lid.

3. After 1-hour passes take off the lid and cook for another 40 minutes.

4. From the stock remove the meat and carrots and cover it to prevent drying out (dice the carrots and pick the chicken meat off the bone).

5. By using the sieve separate stock from the solids, you can press them gently to squeeze out more stock (measure how much stock you have and check its saltiness, you want it to be a little bit too salty)

6. Now you are going to place your ingredients in bowls, grease them lightly with olive oil and place as follows: parsley leaves, half egg, black pepper, carrots, peas and chicken meat.

7. Bring the stock to the boiling point and remove from the heat, add the right amount of gelatine and stir until dissolved.

8. Add jelly slowly to the pots and allow to cool down on the counter then place in the fridge. Jelly takes around 3 hours to settle. You can refrigerate them for up to one week. Serve with capers or spirit vinegar. Enjoy it with a shot of vodka.


  • Gelatine comes in four different grades: bronze, silver, gold and platinum. Each grade is a different strength, bronze as the weakest and platinum the strongest.

  • Gelatine melts between 25C-40C (77F-104F), depending on concentration.

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Professional Chef Lukasz Babral

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