Pork and Chicken Aspic
Description
The recipe won't take much time. If you can't find pig's ear for sale at the market, replace it with another trotter. Instead of chicken, you can use pork shoulder or the hind part, but with minimal fat layer. Boiled eggs and fresh parsley leaves are often used to garnish aspic. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making kholodets. Singe the ear and hoof over a gas burner, wash them, and clean them with a knife. Peel and wash the onion and carrot.
- 2
Step 2
Place the ear and leg in cold water for several hours, changing the water from time to time.
- 3
Step 3
Put the trotter and ear in a pot, cover with water, and after it comes to a boil, simmer over medium heat for 10 minutes.
- 4
Step 4
Drain the first batch of water, rinse, and once again scrape the leg and ear thoroughly with a knife; wash the pot. Pour in clean water, bring to a boil, and skim off the foam with a slotted spoon. Simmer the aspic over the lowest heat for 4 hours.
- 5
Step 5
As soon as the water in the pot comes to a boil, add the sliced onion and carrot.
- 6
Step 6
Cut a large chicken drumstick at the knee joint; if desired, remove the skin. Place it in a pot, add whole peppercorns and a bay leaf. Continue cooking the aspic for another hour to an hour and a half. The water in the pot should barely bubble. Skim off the fat that rises to the surface with a spoon.
- 7
Step 7
After a while, you can season the broth to taste and add a little all-purpose seasoning if you like. Let it simmer for another 5 minutes, then turn off the heat.
- 8
Step 8
Remove the chicken with pork and carrots from the pot, then strain the broth.
- 9
Step 9
Remove the chicken from the bone and cut it into small pieces. Arrange on the bottom of a plate, garnished with carrot, and don't forget to add fresh garlic. Also arrange the pork trotter and ear on the plates—this is natural collagen that will help the aspic set faster. Pour a little broth into the plates and refrigerate until set. Then top up with broth to the middle or top of the plates and refrigerate again. In about two hours, the aspic will set well and completely.
- 10
Step 10
From this amount of ingredients, I ended up with four soup bowls of aspic. Serve the finished homemade aspic with mustard or horseradish.