Hot aspic
Description
You can also prepare aspic in a multicooker if you have one at hand. It's best to use pork trotters or pork hock—the cartilage contains a gelling substance, which is exactly what makes aspic so valuable.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scald the pork trotters with boiling water and clean off any dirt using a knife, scraping them thoroughly. If necessary, singe them over a gas burner and then rinse again, scraping once more. Peel the carrots and onions and rinse them.
- 2
Step 2
Place the chicken legs in a cauldron or a pot with a non-stick bottom. Coarsely chop the vegetables and add them as well. Carrots and onions are used for flavor and aroma.
- 3
Step 3
Pour in the water, add salt and bay leaves. Place the container on the stove and bring the contents to a boil. Remove the foam that forms.
- 4
Step 4
Boil everything over medium heat for 2.5–3 hours until the legs are soft and tender. The liquid volume will reduce by about one third. Taste the broth, then turn off the heat.
- 5
Step 5
Remove the legs from the broth, separate them, and place the meat and other parts of the legs onto a plate. Strain the broth through a sieve or cheesecloth. Add the boiled vegetables to the plate.
- 6
Step 6
Pour in the strained broth and serve the jellied meat hot with bread or garlic rolls.