A staple of Romanian and Moldovan celebrations.


  • 2.5 pound whole chicken
  • 3 large parsley roots
  • 2 large carrots
  • 4 sheets of leaf gelatin or 4 teaspoons powdered gelatin
  • 1 large yellow onion
  • 1 whole head garlic, crushed
  • 8 cups vegetable stock
  • Salt and pepper to taste


  • Wash and peel the root vegetables.
  • Cut the carrot and parsley into thirds. Cut the onion into large wedges.
  • Place vegetables in vegetable stock in a large stock pot and boil until fork tender.
  • Remove vegetables from stock and set aside.
  • Taste stock and add salt and pepper if desired.
  • Place the whole chicken in the vegetable stock and boil, covered, until chicken is cooked.
  • Add crushed garlic to stock pot and continue to boil chicken for 5 more minutes.
  • Remove chicken from stock pot. Dissolve gelatin in a little water and then add to stock pot.
  • Piece the chicken and place in glass casserole dish.
  • Pour stock through a sieve over the chicken pieces and cover completely with liquid.
  • Let the stock cool completely and then put the dish in the refrigerator.
  • Leave the dish in the refrigerator until the aspic has set completely.
  • Serve cold by slicing the aspic and serving with a piece of the chicken.


Recipe submitted by Peace Corps Moldova staff

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