Chicken Aspic
Description
Perfect for the table and with drinks. Traditional aspic is made from pork; it yields a rich broth and full-bodied flavor. Aspic is also made with vegetables and other types of meat added, such as chicken and beef. I prefer aspic without cartilage and skin—it is much more pleasant that way. Do not forget the spices: bay leaf, pepper, and mustard. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Soak the pig's feet in cold water for 3–5 hours; wash the shank. Transfer the pork and chicken to a pot, cover with cold water, and place over heat.
- 2
Step 2
2. After it comes to a boil, drain the water and pour in fresh water so that it covers the contents by three fingers. Return the pot to the heat, bring the water to a boil, and reduce the heat.
- 3
Step 3
3. Simmer the contents over low heat with the lid on for about 4–5 hours; you want a good, rich broth.
- 4
Step 4
4. Peel the onion, celery, and carrots; after 5 hours, add all the vegetables to the pot, along with the bay leaf, peppercorns, and 2 teaspoons of salt, and cook for another 1 hour.
- 5
Step 5
5. Remove the vegetables from the broth, discard the celery, bay leaf, and onion, and slice the carrot into thin rings. Set the pig’s feet aside and shred the chicken. Strain the broth through a fine sieve and cheesecloth 3–4 times until it is clear.
- 6
Step 6
6. Place a little carrot in a bowl, add a sprig of dill.
- 7
Step 7
7. On top of the carrots, place some chicken meat shredded into thin fibers, and pour broth over the meat.
- 8
Step 8
8. Put the aspic in the refrigerator for 5–8 hours, or longer. Serve with horseradish.