Chicken aspic
Rinse the drumsticks, place them in a pot, cover with cold water, and bring to a boil, skimming off the foam. Add the whole peeled onion and carrot, bay leaf, and allspice, and cook covered at a barely noticeable simmer for 1 hour; season with salt 10 minutes before the end. Remove the meat and carrot, and strain the broth through a fine sieve. Soak the gelatin in 100 ml of cooled broth for 10 minutes, then dissolve it in 1 l of hot but not boiling broth; use the remaining broth for soup. Remove the meat from the bones, discard the skin, pull the meat into fibers, and arrange it in shallow molds together with thinly sliced garlic and carrot rounds. Pour in the broth, let cool for 15 minutes, and refrigerate for at least 2 hours until set. Serve cold with horseradish.
Ingredients
- ✓Chicken drumsticks (boneless weight)
- ✓Water
- ✓Onion
- ✓Carrot
- ✓Garlic
- ✓Gelatin
- ✓Bay leaf
- ✓Allspice
- ✓Horseradish
- ✓Salt
How to cook
- 1
Rinse the drumsticks, place them in a pot, cover with cold water, and bring to a boil, skimming off the foam.
- 2
Add the whole peeled onion and carrot, bay leaf, and allspice, and cook covered at a barely noticeable simmer for 1 hour; season with salt 10 minutes before the end.
- 3
Remove the meat and carrot, and strain the broth through a fine sieve.
- 4
Soak the gelatin in 100 ml of cooled broth for 10 minutes, then dissolve it in 1 l of hot but not boiling broth; use the remaining broth for soup.
- 5
Remove the meat from the bones, discard the skin, pull the meat into fibers, and arrange it in shallow molds together with thinly sliced garlic and carrot rounds.
- 6
Pour in the broth, let cool for 15 minutes, and refrigerate for at least 2 hours until set.
- 7
Serve cold with horseradish.
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