Aspic with Gelatin
Description
We will make aspic with garlic and gelatin from lean chicken drumsticks and turkey fillet. Don't skimp on the garlic. We add gelatin so that the aspic sets well. Garlic aspic can be made from any meat, but if you use meat with a lot of connective tissue, for example, pork or beef shanks or trotters, then there is no need for gelatin. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making aspic.
- 2
Step 2
Rinse the chicken drumsticks and turkey and place them in a pot.
- 3
Step 3
Pour in water and place on the stove.
- 4
Step 4
Bring to a boil, then drain the water. Rinse the chicken and turkey and return them to the pot. Pour in fresh water. Add the onion and carrot.
- 5
Step 5
Simmer the aspic over the lowest possible heat. It should literally cook at a gentle simmer. That way the broth will stay clear. Aspic made from shanks and turkey is quite lean, so you can add a quarter teaspoon of turmeric to the broth for color. About 10–15 minutes before the end of cooking, add salt, ground black pepper, and a bay leaf to the pot.
- 6
Step 6
Remove the boiled chicken and turkey from the pot. Strain the broth. Pour cold broth or cold boiled water over the gelatin and let it soak for 15 minutes. Then add it to the hot broth and stir until completely dissolved.
- 7
Step 7
Remove the bones and skin from the chicken. Only the meat should remain. Finely chop the chicken meat with the turkey meat and arrange it on plates. Add one large clove of minced garlic to each plate.
- 8
Step 8
Pour in the broth and refrigerate until completely set.
- 9
Step 9
The "Garlic" aspic with gelatin is ready. Serve with horseradish, mustard, and sauces.