Pork Shank and Chicken Aspic
Description
A delicious appetizer for any gathering. It’s best to make aspic from different kinds of meat; pork with cartilage works especially well—it releases just the gelatin you need. Pork knuckle works great too; I needed 4 pieces of knuckle. To make aspic from knuckle and chicken, I used half a chicken, or rather all the fillet parts. The combination of chicken and pork is ideal for aspic, in my opinion. I recommend soaking the knuckle overnight beforehand: the broth will be clearer afterward.
Instructions
- 1
Step 1
Place the washed ingredients into the slow cooker bowl. Also add the spices and pour in water until the meat is covered. Season with salt to taste.
- 2
Step 2
Set the "Stewing" mode for 6 hours. When finished, the multi-cooker will automatically switch to "Keep Warm" mode.
- 3
Step 3
Remove the meat, chop it, separate it from the bones; the carrots can be cut into decorative shapes. Bring the broth to a boil once more, then let it cool. Fill the molds.
- 4
Step 4
Pour everything with broth. Put in the refrigerator to set. Serve the finished aspic made from pork hock and chicken without the molds; you can garnish with fresh herbs!