Classic Aspic
Description
It works for both holidays and everyday meals. Gelatin is never added to aspic; it sets thanks to the gelling properties of pig trotters and ears. For the meat part, I recommend chicken or beef. So, let’s get started. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for aspic. Set the spices and vegetables aside for now — you’ll need them later. Soak the trotters and ears in water with a little vinegar — just enough to remove the pork smell. The water shouldn’t be ice-cold; use warm or room-temperature water so the dirt comes off easily afterward. Leave them to soak for about an hour.
- 2
Step 2
After an hour, use a sharp knife to clean the feet and ears of dirt and soot. Chop off the nails with a hatchet. Wash the ears very thoroughly in all the folds. Everything must be perfectly clean. Wash the chicken, remove excess fat and the tail end, any remaining innards, and feathers. Place all the meat in a deep pot.
- 3
Step 3
Cover with clean cold water and bring to a boil. The meat should be covered by about two finger widths. Cover the pot with a lid, not too tightly, and simmer over very low heat for 6 hours. Check the pot periodically. If foam forms, skim it off.
- 4
Step 4
One hour before the meat finishes cooking, add peeled onion and carrot, salt, a bay leaf, and peppercorns to the broth. Continue cooking the aspic.
- 5
Step 5
After 6 hours, the aspic is almost ready. Carefully remove the carrot, bay leaf, and onion from the broth. You won't need them. I sometimes finely chop carrot into the broth for appearance, but this is optional. Let the aspic cool.
- 6
Step 6
Carefully remove all the meat from the aspic and let it cool so you can handle it with clean hands. Separate the meat from the bones. Arrange all the meat in small bowls, deep plates, and containers. I usually fill a little more than half of each plate, since there will still be broth added.
- 7
Step 7
Once all the meat has been arranged on the plates, move on to the broth. Be sure to strain it, as there may be small bones and peppercorns in it. Add a few cloves of crushed garlic, stir, and pour the broth over all the plates. Refrigerate overnight.
- 8
Step 8
In the morning, classic aspic will be ready! Carefully skim off the top layer of fat with a spoon and serve with mustard, pepper, bread, and vinegar. Enjoy!