Piftie de curcan (Romanian turkey aspic)

Ingredients

• 2 turkey wings
• 1 turkey drumstick
• 7 liters water
• 1 large onion (200 g)
• 2 medium carrots (240 g)
• 1 teaspoon salt
• 2 heads garlic
• 150 g cooked and drained peas

Preparation

1. Put the turkey wings and drumstick in a pot with 7 liters of water, the whole onion and the peeled carrots. Bring to a boil over high heat, in about 30 minutes, skimming off the foam as it forms. 2. Once you’ve skimmed off the foam, lower the heat and simmer gently for 2 hours and 30 minutes. The meat should come away from the bones easily. Add 1 teaspoon of salt. 3. Remove the meat and onion from the pot. Let the meat and broth cool for 30 minutes, then cut the meat into pieces and the carrots into small dice. 4. Divide the meat, carrots and 150 g of cooked, drained peas among bowls. 5. Crush the garlic and add it to the slightly cooled broth. Strain the broth, then pour it into the bowls. 6. Cover the bowls and chill for 6 hours, until the aspic sets.