Tag Archives: care & use

Polish Style Fried Chicken


12-14 de-skinned (optional) chicken legs, cooked

1/2 tsp granulated garlic

3 eggs

1 1/2 cups bread crumbs

Salt, pepper to taste

1 cup vegetable oil

For broth:

2 quarts water

4 large pealed carrots

1/2 onion

bay leaf

salt and pepper to taste


Put de-skinned (optional) chicken legs in a large pot cover it with, about 2 quarts of water.

Add bay leaf, salt and pepper to taste. Add 4 large pealed carrots and 1/2 onion.

Cook it for 1 hour over medium heat.

Take out chicken legs from the broth and cool them down.

In a medium bowl whip eggs with salt, pepper, and granulated garlic.

Pour 1 1/2 cups of bread crumbs in a separate bowl.

Heat approximately 1 cup of vegetale oil on a nonstick pan. After about 2 min lower the heat to medium.

One by one dip chicken legs into the eggs mixture then roll in bread crumbs.

Place one drumstick at a time in hot oil (fits about 7 drumsticks).

Fry chicken on one side for 4 minutes or until crust is golden then turn each chicken leg over and fry on the other side for about 3 minutes or until golden.


The following dish can be found at www.artisanimports.com

Polish Pottery Stoneware fork                    Polish Pottery Stoneware platter

Potato Salad With Dill Pickles


2 lbs. potatoes (5 – 6 medium), cut into 3/4-inch chunks

1/2 medium onion, chopped

8 hard-cooked eggs, chopped 

5 dill pickles, diced (I use Claussen pickles because they are always crunchy and garlicky)

1 1/2 cup mayonnaise

1/2 tsp. salt

1/4 tsp. ground black pepper


1. Put washed potatoes with the skin in 4-quart pot; cover them with water (about 2 quarts) and bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain and cool. Peel the skin off and dice.

2. In a large bowl combine mayonnaise, salt, and pepper. Add potatoes, onion, pickles, and eggs and mix well. Serve chilled or at room temperature.




The following dish can be found at www.artisanimports.com

Polish Pottery Stoneware scalloped bowl


Stuck-on Foods: You Don’t Stand a Chance on my Polish Pottery!

If you’re like me, you love experimenting with food & creating dishes, but dread the cleanup… that’s why cooking with Polish pottery is such a dream — not only is it beautiful and colorful, but it can take a beating and still clean up like brand new!  Because of it’s special glazing process, sticky food comes right off — and it’s dishwasher safe, so I just put my plates in the dishwasher and spend only a small amount of time cleaning my serving dishes… which, by the way, were the very same dishes I used to cook my main dish, whether it was potroast for the family, a casserole, or even the Thanksgiving turkey.

Baking with Polish stoneware is really better than using any other baking dishes, including glass, because it distributes the heat to your food more evenly and gradually — think about your high-quality pizza stones, but drenched in color and coated with a non-stick glaze.  It’s cookware that makes cooking a joy — it’s easy to use, you feel great about setting it on the table and you no longer dread the cleanup!