Clear Aspic
Description
The appetizer is quick and easy to make. The simplest approach is a clear aspic made from turkey or chicken. Pork aspic with trotters or beef aspic can also be made clear. To do this, chill the broth well so the fat solidifies, then skim it from the surface. I made mine from turkey with some chicken added. The best cuts are parts of the wing: the shoulder and drumette. They have enough bone and connective tissue for the aspic to set. As a last resort, add gelatin to the broth. And ignore anyone who says that with gelatin it is no longer aspic but jellied meat. Turkey aspic is the tastiest, in my view. I will not argue with lovers of pork trotters, since taste is the most personal of senses. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients for making kholodets.
- 2
Step 2
Wash the turkey and place it in a pot with water. Since chicken cooks much faster, do not add it at this stage. Bring the water with the turkey to a boil, reduce the heat to the lowest setting, and skim off the foam. For the aspic to turn out clear, the broth should not boil but barely simmer.
- 3
Step 3
After an hour and a half, add the chicken to the pot and continue cooking.
- 4
Step 4
Add the onion and carrot, and season the broth with salt and pepper to taste.
- 5
Step 5
Add the bay leaf. Cook the aspic until the meat is done.
- 6
Step 6
When the turkey meat comes off the bone, the aspic will be ready. Remove the meat from the pot. Strain the broth.
- 7
Step 7
Separate the meat, removing the bones and skin. Only the flesh should remain.
- 8
Step 8
Cut the meat and arrange it in the molds.
- 9
Step 9
Add minced garlic.
- 10
Step 10
Pour strained broth over the meat and place the aspic in the refrigerator until fully set.
- 11
Step 11
The clear aspic is ready. Serve as an appetizer with horseradish, mustard, and sauces.