Chicken and Turkey Aspic
Description
It's suitable both for holidays and for everyday meals. Chicken and turkey aspic is simple to make. Turkey meat, as a rule, is not very fatty. I remove the fatty skin from the chicken drumsticks before boiling them. Therefore, the broth turns out crystal clear, and after setting, the aspic doesn't get covered with a layer of white fat. Try it—it's very tasty. The amount of ingredients listed yields 4 servings of aspic.
Instructions
- 1
Step 1
Prepare all ingredients for making kholodets.
- 2
Step 2
Thoroughly wash the turkey and chicken meat. Place in a pot.
- 3
Step 3
Cover with water and place on the stove.
- 4
Step 4
Bring the contents of the pot to a boil. Reduce the heat to the lowest setting and skim off the foam. Add the peeled onion and carrot.
- 5
Step 5
Cook the chicken with turkey over the lowest possible heat for 3–3.5 hours until done. Season with salt and pepper to taste. Add a bay leaf and turn off the heat after 10 minutes.
- 6
Step 6
Remove the boiled meat from the pot and strain the broth. Soak the gelatin in cold boiled water for 10–15 minutes. Then add it to the hot broth and stir until fully dissolved.
- 7
Step 7
Process the boiled chicken and turkey, removing the bones and skin. Only the meat should remain. Cut it and arrange on plates.
- 8
Step 8
Add minced garlic to each plate and pour broth over the meat. Refrigerate until fully set.
- 9
Step 9
Chicken and turkey aspic is ready. Serve with horseradish and mustard.