Delicious aspic
12 servings
300 minutes
Aspic is one of the oldest and most revered dishes in European cuisine. Its history dates back to the Middle Ages when noble people wanted to preserve the remnants of meat feasts by turning them into a thick, rich jelly. This aspic is made from rooster, which has a deep, rich flavor. Long simmering over low heat gives the broth clarity while spices add refinement. The cooled meat transforms into tender fibers, creating a unique texture that pleasantly melts in the mouth. Serving aspic is a true art: it can be garnished with herbs or berries to make the dish even more appealing. It pairs wonderfully with horseradish or mustard, enhancing its flavor and highlighting its meaty base. This aspic symbolizes hospitality, family traditions, and cozy evenings at the festive table.
1
Prepare the necessary ingredients.
2
Wash the rooster well under running water. Remove all excess. Cut into pieces for easy placement in the pot.
- Rooster (cock): 2 kg
3
Place the meat in the pot and pour in water.
4
Put the pot with meat on the fire.
5
Cover the pot with a lid and bring to a boil. Boil the meat for about 7-10 minutes over medium heat.
6
The first broth should be drained, and the meat should be thoroughly washed under running water.
7
Place the meat in a pot and cover with water. Use about 1 liter of water for 1 kg of meat.
- Rooster (cock): 2 kg
8
Add 1 large onion, 3 bay leaves, 5 black peppercorns, and 5 allspice berries to the meat, and salt to taste. Cover the pot, bring to a boil, and skim off any foam if necessary. Reduce the heat to the minimum to let the meat simmer in the broth. Cook for about 5-6 hours.
- Onion: 1 head
- Bay leaf: 3 pieces
- Allspice berries: 5 piece
- Black peppercorns: 5 piece
- Salt: to taste
9
Carefully transfer the cooked meat to a container with a slotted spoon to cool slightly.
10
Strain the broth through a sieve.
11
Separate the cooled meat from the bone, remove all excess, shred it or cut it in a convenient way.
12
Place the prepared meat at the bottom of the mold. You can also use baking molds, adding herbs or berries at the bottom, previously lining the mold with plastic wrap (smooth the wrap as much as possible), to easily transfer the finished aspic to a plate.
13
Pour hot broth over the meat. Cool at room temperature. Refrigerate for at least 8-9 hours to set.
14
Remove the jelly from the mold just before serving.
