Russian Chicken Galantine – Kurinoe Zalivnoe

Sort of famous Russian meat in gelatin broth – zalivnoe or kholodets in form of loaf. Great with hot horseradish; by itself, or for sandwiches.

Russian Chicken Galantine - Kurinoe Zalivnoe

Yield: 12 serviings

8-9 chicken drumsticks, skinless, with bone
8 cups water
1 medium carrot
1/2 small yellow onion
1 celery stick
1 garlic clove
1 bay leaf
1 packages plain gelatin
salt and pepper

In a pot, combine the chicken, water, bay leaf, onion, celery and salt. Bring to boil, discard any foam from surface, cover and simmer until meat is very tender and begins to fall away from the bone, about 2 hours. Add carrot and garlic after 1 hour 30 minutes.

Set meat aside to cool. Discard carrot (set aside), onion and celery, strain the stock through a sieve, cook uncovered, until reduced to 3 cups. Add gelatin and mix well to dissolve. (I added gelatin for precaution, usually it is not needed). Add salt and pepper to taste, it needs to be a little over salted.

Remove meat from the bones, discarding tendons and bones, chop roughly. Combine with chopped carrot. Pack meat mixture into loaf pan, then pour in the liquid. Cover and chill until set, at least 6-8 hours.

Russian Chicken Galantine - Kurinoe Zalivnoe

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