Polish Galaretka with Chicken & Pork

Step 1

Combine broth, onion, bay leaf, peppercorns, and salt in a large pot. Bring to a boil over high heat, ~5 minutes.

Step 2

Add chicken breast and pork shoulder. Return to a boil, then reduce to medium-low and simmer gently, 20 minutes.

Step 3

Remove chicken and pork with tongs to a cutting board. Strain broth through a fine sieve into a bowl, discarding solids.

Step 4

Cool the broth to room temperature, ~10 minutes. Once cooled, you should have about 3.5 cups.

Step 5

Bloom gelatin sheets in cold water for 5 minutes. Squeeze out excess water and stir into warm broth until dissolved.

Step 6

Boil eggs in salted water until hard-boiled, 10 minutes. Cool in ice water, then peel and slice into rounds.

Step 7

Cut cooled chicken and pork into bite-sized pieces, roughly 1 inch. Season with salt and pepper.

Step 8

Pour a thin layer of gelatin (about 1/4 inch) into a loaf pan or terrine. Refrigerate until tacky, 5 minutes.

Step 9

Arrange sliced eggs, carrot, chicken, pork, and parsley on the tacky layer, distributing evenly.

Step 10

Pour remaining gelatin over the ingredients, filling to the top. Refrigerate until fully set, at least 2 hours.

Step 11

Run a thin knife around the edges. Dip the bottom of the pan briefly in warm water, then invert onto a platter.

Step 12

Slice with a warm, damp knife and serve cold with mustard or horseradish on the side.