Quick Pork & Chicken Aspic with Lemon
A streamlined Polish-style savory aspic made with mixed deli meats and gelatin, set firm and sliced with bright lemon. Ready to chill while you eat dinner tomorrow.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 28g
Ingredients
- 2 cups beef or chicken broth
- 2.5 tsp unflavored gelatin powder
- ¾ lb deli ham or pork loin, diced small
- ½ lb deli chicken breast, diced small
- 1 whole lemon
- 1 tbsp white vinegar
Instructions
- 1
Heat broth in a saucepan over medium until steaming, about 3 minutes. Sprinkle gelatin over the surface and let sit 30 seconds.
- 2
Whisk the gelatin and broth until completely dissolved and smooth, about 1 minute. Remove from heat and stir in vinegar.
- 3
Divide diced ham and chicken evenly into a 8-inch loaf pan or small square baking dish, pressing gently to compact.
- 4
Pour the warm broth mixture over the meat, tilting the pan to fill gaps. Let cool to room temperature, about 10 minutes.
- 5
Cover and refrigerate at least 4 hours, or overnight, until set firm and wobbles as one block.
- 6
Run a knife around the edges and invert onto a cutting board. Slice 0.5-inch thick and serve with lemon wedges.
Tools you’ll need
- medium saucepan
- whisk
- 8-inch loaf pan or small square baking dish
- cutting board
- sharp knife
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