Polish Galaretka with Chicken & Pork
A traditional Polish aspic layered with tender chicken, pork, and hard-boiled eggs in savory gelatin. Chilled until set, it's served as a centerpiece appetizer or light main course.
- Total time
- 45 min
- Servings
- 4
- Calories
- 287
- Protein
- 38g
Ingredients
- ¾ lb chicken breast, boneless and skinless
- ¾ lb pork shoulder, boneless
- 4 cups beef or chicken broth
- 6 sheets gelatin sheets (or 2 tbsp powdered gelatin)
- 1 medium onion, halved
- 1 whole bay leaf
- 6 whole black peppercorns
- 4 whole eggs, large
- 1 as needed salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 medium carrot, sliced thin
Instructions
- 1
Combine broth, onion, bay leaf, peppercorns, and salt in a large pot. Bring to a boil over high heat, ~5 minutes.
- 2
Add chicken breast and pork shoulder. Return to a boil, then reduce to medium-low and simmer gently, 20 minutes.
- 3
Remove chicken and pork with tongs to a cutting board. Strain broth through a fine sieve into a bowl, discarding solids.
- 4
Cool the broth to room temperature, ~10 minutes. Once cooled, you should have about 3.5 cups.
- 5
Bloom gelatin sheets in cold water for 5 minutes. Squeeze out excess water and stir into warm broth until dissolved.
- 6
Boil eggs in salted water until hard-boiled, 10 minutes. Cool in ice water, then peel and slice into rounds.
- 7
Cut cooled chicken and pork into bite-sized pieces, roughly 1 inch. Season with salt and pepper.
- 8
Pour a thin layer of gelatin (about 1/4 inch) into a loaf pan or terrine. Refrigerate until tacky, 5 minutes.
- 9
Arrange sliced eggs, carrot, chicken, pork, and parsley on the tacky layer, distributing evenly.
- 10
Pour remaining gelatin over the ingredients, filling to the top. Refrigerate until fully set, at least 2 hours.
- 11
Run a thin knife around the edges. Dip the bottom of the pan briefly in warm water, then invert onto a platter.
- 12
Slice with a warm, damp knife and serve cold with mustard or horseradish on the side.
Tools you’ll need
- large pot (5-quart minimum)
- fine mesh sieve
- loaf pan or terrine mold (4-cup capacity)
- cutting board
- chef's knife
- tongs
- small bowl
- shallow dish for egg boiling
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