No-Secrets Chicken Polony: A Story of Survival and DIY
It is easy to judge what is on someone else’s plate when you have the luxury of choice. But for millions, "budget meats" like polony aren’t a lifestyle choice - they are a survival necessity.
In shadow of 2018 we can’t talk about polony in South Africa without remembering March 2018. It was the world’s largest recorded listeriosis outbreak. The stats still haunt us:
1,060 laboratory-confirmed cases.
216 lives lost.
42% of those cases were newborn babies.
Taking Back Control in the Karoo. Living off-grid on the farm, I’m constantly reminded of how much we take for granted. A blender, a stove, and a fridge aren't just "appliances"—they are the tools that allow me to make food that is safe, affordable, and honest.
I still love chicken polony. It's a childhood "guilty pleasure" that makes me happy, so I decided to make my own version with zero hidden ingredients and added vegetables for fiber.
It’s cheaper than the shop-bought rolls, packed with real protein and gives me peace of mind.
The "Clear Conscience" Recipe
The Base:
4 chicken breasts (or thighs)
1 carrot, 1 celery rib, 1 small onion (all chopped)
The Spices: 3 tsp Smoked Paprika, 1 tsp fresh garlic, 1 tsp fresh ginger, 1 tsp salt, ½ tsp white pepper and chilli as optional.
5 Tbsp unflavored gelatin
The Method:
Boil everything until the chicken and veggies are soft.
Drain, but keep 1.5 cups of the broth.
Dissolve 5 Tbsp unflavored gelatin into that warm broth.
Blend the chicken (I also added the vegetables, but you don't have to) and broth mixture until smooth.
Set: Pour into a greased loaf pan (or a used plastic bottle for that classic round shape!).
Chill: Refrigerate for 4–6 hours (overnight is easier)
.
No mysteries. No "hidden" ingredients. Just real food made with a lot of gratitude and a little Karoo grit.
Credits: Rosemary Briggs - Self Sufficiency & Sustainable Living (South Africa)