Chicken Aspic

Ingredients

• Poultry 5 lbs
• Chicken offal 0 lbs
• Duck wings 4 pieces
• Chicken Thighs 3 pieces
• Onion 2 heads
• Carrot 2 pieces
• Lemon-Pepper Mix 1 tablespoon
• Salt to taste
• Water 5 qt

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Thoroughly rinse the chicken feet and remove the claws.

Step 3

Remove the third phalanx from the wings and trim excess fat from the shanks.

Step 4

Chop the chicken, remove the fat, and rinse it thoroughly inside.

Step 5

Place everything in a pot and cover with cold water so that the chicken meat is submerged by two fingers.

Step 6

Put on the heat, bring to a boil, skim off the foam, boil for 2 minutes, drain the water, rinse the meat, and wash the pot to remove any coagulated protein.

Step 7

Add 3.5 liters of clean water, bring to a boil, reduce the heat, leave the lid off, and simmer on low heat for 1 hour. Add onion, whole peppercorns, carrot, and a little salt, periodically skimming off the fat from the surface, and cook for 2.5 hours.

Step 8

Remove the chicken, discard the feet and onion, and keep the carrot for decoration.

Step 9

Shred the meat into fibers.

Step 10

If necessary, adjust the seasoning of the broth, and strain it several times. If the broth is fatty, place a paper towel folded in half over the cheesecloth; the fat will settle on it.

Step 11

Distribute the shredded meat into molds.

Step 12

Pour the broth over it, and decorate if desired. Leave to set in the refrigerator overnight.

Step 13

Serve with mustard and horseradish.