Turkey aspic - jellied turkey

Turkey Aspic - Delicious and Refined Jellies

If you are looking for a traditional recipe that brings a touch of elegance to your table, then turkey aspic is the ideal choice. This recipe will not only impress your guests but also evoke a sense of nostalgia, as it is a dish that has been enjoyed for generations. Prepared with patience and care, turkey aspic will be a true feast for the senses.

Preparation time: 20 minutes
Cooking time: 8-9 hours
Total time: 8-9 hours 20 minutes
Number of servings: 6-8

Ingredients:

- 3 turkey wings
- Turkey bones (preferably from thighs or wings)
- 1 head of garlic
- 2 carrots
- 1 medium celery
- 1 large onion
- 4 quail eggs
- 6-8 baby carrots
- Fresh parsley leaves
- Salt and pepper to taste

Preparation:

1. Preparing the ingredients: Start by gathering all the ingredients. Make sure you have clean turkey bones, and if possible, use bones with a lot of gelatin, as these will make the aspic more consistent and flavorful. Clean and chop the vegetables, and crush the garlic to release its flavors.

2. Boiling the meat: In a large pot, add the turkey wings and bones, cover them with cold water, and add salt. Place the pot on low heat and allow it to simmer slowly. This process can take between 8-9 hours, but your patience will be rewarded with a clear and delicious aspic.

3. Skimming: As the water starts to boil, foam will form on the surface. Use a small strainer or skimmer to remove this foam. This step is essential for achieving a clear aspic without impurities.

4. Adding the vegetables: Once you no longer see foam, add the cleaned and chopped vegetables (carrots, celery, and onion) along with half of the crushed garlic. These will add flavor and a savory taste to your dish.

5. Slow boiling: Continue to simmer on low heat, making sure to stir occasionally. This is a crucial step; slow boiling will help release the gelatin from the bones, ensuring a perfect consistency for the aspic.

6. Gelatin test: After 8-9 hours of boiling, prepare a plate and place 2-3 tablespoons of the liquid on it. Let it cool for 10-15 minutes. If the liquid sets, it means you are on the right track!

7. Straining: Strain the liquid twice using a strainer covered with cheesecloth. This way, you ensure that the aspic will not have visible impurities or fats. If you see fat spots on the surface, you can absorb them with a paper towel.

8. Assembling the aspic: While the liquid cools, boil the quail eggs and peel them. Also, boil the baby carrots. Arrange the eggs, carrots, and parsley leaves in a mold or deep bowl. Shred the meat from the bones and distribute it in strips over these decorations.

9. Adding the liquid: Carefully pour the turkey liquid over the ingredients in the mold, making sure not to disturb the decoration. This detail will make your aspic look absolutely spectacular.

10. Final cooling: Leave the aspic in the refrigerator until the next day to set and fix its flavors. It is essential to let it cool well to achieve an ideal texture.

11. Serving: The next day, remove the aspic from the mold and serve it with lemon juice and a sprinkle of paprika on top. A slice of freshly toasted bread alongside will perfectly complement this appetizer.

Nutritional benefits:

Turkey aspic is an excellent source of protein, thanks to the turkey meat and bones, which are rich in collagen, beneficial for joints and skin. Additionally, garlic has antioxidant and anti-inflammatory properties, while the vegetables add essential vitamins and minerals.

Possible variations:

If you want to add a personal touch to your aspic, you can experiment with different vegetables or even spices. A bit of chili pepper or a few peppercorns can be added for a more intense flavor. You can also try replacing turkey meat with chicken or a mix of beef to achieve a different flavor.

Frequently asked questions:

1. Can I use chicken instead of turkey?
Of course! Chicken aspic will have a similar taste but will be lighter.

2. Why is it important to simmer on low heat?
Slow boiling helps extract gelatin from the bones, ensuring a clear and consistent aspic.

3. How can I prevent foam formation?
There is no sure way to prevent it, but regularly skimming the foam will help achieve a clear aspic.

4. How do I store the aspic?
The aspic stores well in the refrigerator, in an airtight container. It is recommended to consume it within 3-5 days.

This turkey aspic recipe is not just a dish but a culinary experience that brings together taste, tradition, and the joy of cooking. I encourage you to try it and enjoy the final result! Enjoy your meal!