Turkey Neck Aspic
Description
Turkey neck aspic is very tasty and budget-friendly, and at the same time the dish looks more like jellied meat than traditional aspic. Yes, it takes a long time to cook, like any other aspic, but all your work comes down to putting it on the stove to simmer and then portioning it into molds. A step-by-step recipe will help you prepare this delicious dish. I assure you the men in your family will thank you. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the turkey necks well, place them in a large heavy-bottomed pot, cover with water, add carrots and onions, and set over low heat. When foam appears, skim it off with a slotted spoon so the broth stays clear. After 2–3 hours of simmering, add salt, bay leaves, and peppercorns. Cook for 5–6 hours over the lowest heat with the lid slightly ajar.
- 3
Step 3
When the meat comes easily off the bones, after about 5 to 5.5 hours of cooking, remove the aspic from the heat.
- 4
Step 4
Remove the well-cooked turkey necks from the aspic and arrange them on a serving dish.
- 5
Step 5
Return the broth to the stove, add the pre-soaked gelatin according to the instructions on the package; on average, this takes 10–20 minutes. Bring to a boil again and remove from the heat.
- 6
Step 6
Prepare the molds for pouring the aspic, mince the garlic, and place it in the molds.
- 7
Step 7
Using your hands, separate the turkey meat from the bones. If the meat is well cooked, it will come off very easily. Place the meat into the prepared molds.
- 8
Step 8
Pour the strained broth over the meat. Cover the molds with plastic wrap and place in a cool place to set.
- 9
Step 9
After a few hours, the aspic is ready. It turned out firm, with plenty of meat, and very tasty. Serve it with mustard, horseradish, or however you like. A wonderful aspic that will grace any holiday table—I highly recommend making it.