Aspic of veal and chicken giblets

6 servings

240 minutes

Aspic made from veal and chicken offals is a traditional dish of Russian cuisine with deep historical roots. This hearty meat jelly was popular at lavish feasts where it was served as a cold appetizer, perfectly complementing rye bread and spicy mustard sauces. Its flavor is rich and meaty with subtle hints of garlic and sweetness from boiled vegetables. Slow cooking allows the flavors of veal and chicken offals to fully develop, creating a dense, aromatic jelly-like texture. The firm, protein-rich aspic satisfies hunger well and serves as an energy source. This dish not only delights the palate but also preserves the traditions of home cooking, warming the soul and reminding one of family gatherings.

Energy value per serving

• Calories: 277.3
• Proteins: 37.4g
• Fats: 9.9g
• Carbohydrates: 9.8g

Ingredients

• Chicken giblets: 500 g
• Leg of veal: 500 g
• Onion: 300 g
• Carrot: 300 g
• Garlic: to taste
• Salt: to taste

Cooking steps

1. Clean the chicken offals (liver, stomach, head, feet, wings, heart) and cover them with water.

   Required ingredients:

   • Chicken giblets: 500 g

2. Burn the calf's legs, clean them thoroughly, cut into pieces, and add to the offal. Add onion, carrot, salt, and simmer on low heat until fully cooked.

   Required ingredients:

   • Leg of veal: 500 g
   • Onion: 300 g
   • Carrot: 300 g
   • Salt:  to taste

3. Prepare the cold jelly, add chopped garlic, and boil again. Pour into plates and garnish with boiled egg.

   Required ingredients:

   • Garlic:  to taste