Rooster Aspic
Description
Perfect for the table and with drinks. To make rooster aspic, I recommend buying a home-raised rooster weighing about 1.5–2 kg, and it’s better if the rooster is not young but about a year old. From such a rooster you’ll get perfect aspic: rich, nicely fatty, and incredibly delicious! You really won’t be able to tear yourself away from aspic like this! Today I want to share my recipe with you. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I have a home-raised rooster—large and fatty. That's exactly the kind that will make excellent aspic even without using gelatin or pig's knuckle.
- 2
Step 2
Wash the rooster thoroughly and check that no feathers remain and that all innards have been removed. Cut it into several pieces. Place the rooster pieces in a large pot.
- 3
Step 3
Pour in enough water to cover the meat and place over heat. Bring to a boil and cook for a couple of minutes. Then drain the water and rinse the meat and the pot under running water.
- 4
Step 4
Pour water over the meat again so that it covers the meat by three fingers’ depth. Place the pot back on the heat, bring to a boil, and simmer the rooster for 4 hours over low heat. Check from time to time and skim off the foam.
- 5
Step 5
After 4 hours, add a whole carrot to the pot. It will give the broth a beautiful color and a light, pleasant aroma.
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Step 6
Also add one or more bulbs.
- 7
Step 7
Peel the garlic and press it into the broth. This is probably the main seasoning; without it, the aspic won’t be real aspic.
- 8
Step 8
At the end, season the broth to taste and add peppercorns as well. Simmer the broth for another 1 hour. Meanwhile, while it cooks, prepare deep plates, bowls, or small containers into which you will pour the aspic.
- 9
Step 9
Remove the carrot from the broth and slice it into rounds. Place on the bottom of the plates.
- 10
Step 10
Remove the meat from the broth and let it cool. Separate the meat from the bones and cut it into small pieces. Place the meat in each plate.
- 11
Step 11
Strain the broth so peppercorns, pieces of onion, or small bones do not end up in the aspic. Pour the broth into plates. Place in a cold spot overnight to set.
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Step 12
And by morning the aspic had set and was topped with a thin layer of fat. Look how appetizing it is!
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Step 13
To serve, dip the plate with aspic in hot water for one minute. Then turn out onto a flat serving plate. Garnish with fresh herbs.