Chicken Giblet Aspic
Description
The recipe won't take much time. Rinse the chicken wings and necks thoroughly. Scald the combs and remove the skin. Cut off the claws from the feet, scald them as well, and remove the skin. Turn the gizzards inside out and do the same as with the previous parts. Now cover everything with cold water — use 1.5–2 liters of water per 1 kg — and simmer over low heat, stirring occasionally and skimming off the foam. One hour before it's done, add onion, pepper, parsley, carrot, and salt. Soak the gelatin (90 ml water per 15 g). When the giblets are cooked, separate them from the bones. Strain the broth. Put the giblets back in and simmer for another 30 minutes. Strain the gelatin and pour it into a small amount of cooled broth (about 200 ml). Pour the gelatin broth into the broth with the giblets. Finely chop the garlic and add it to the broth as well, then bring to a boil and turn off the heat. Pour the finished aspic into molds, add fresh or canned vegetables, and chill. To serve, unmold the aspic and garnish with herbs. Store the finished dish only in a cold place. It can be served warm or chilled.