Turkey aspic portioned

Turkey aspic portioned

If you are looking for a recipe that brings a touch of tradition to your plate, turkey aspic is the perfect choice. This delicacy, with its attractive appearance and unmistakable taste, is ideal for festive meals or simply to enjoy a healthy and comforting dish. Historically, aspic was an ingenious way to preserve meat, and today we enjoy it as a savory appetizer that never fails to impress.

Preparation time: 30 minutes
Cooking time: 3-4 hours
Total time: 4 hours 30 minutes
Number of servings: 10-15

Ingredients:

- 1.5 kg turkey meat (thighs and wings)
- 500 g chicken heads and feet (for better gel)
- 1-2 onions
- 2 carrots
- 1 pickled cucumber
- 1/2 pickled pepper
- Grated horseradish (for serving)
- 1-2 heads of garlic
- A few sprigs of fresh parsley
- Salt and pepper (to taste)
- (Optional) 1 chicken or mushroom broth cube

Step-by-step preparation:

1. Cleaning and washing the meat: Start by thoroughly cleaning the turkey meat and washing it under a stream of cold water. Make sure to remove any impurities to achieve a clean and delicious taste.

2. Boiling the meat: Place all the meat in a large pot, add the cleaned carrots, the whole onion, and fill with water until it covers the meat by 2-3 fingers. Cover the pot with a lid and let it simmer on low heat. It is important to remove the foam that forms on the surface to achieve a clear broth.

3. Adding spices: After skimming off the foam, add 2 teaspoons of salt and let it simmer further. It is recommended to boil the meat for 1-2 hours or until it easily separates from the bones.

4. Preparing serving containers: Meanwhile, prepare bowls and cups, as well as 1-2 large plates if necessary. You can place slices of boiled carrot, cucumber, and sliced pepper at the bottom of these for an attractive appearance, garnished with fresh parsley leaves.

5. Straining the broth: Once the meat is cooked, strain the broth into another large pot, and after it has cooled, place the meat on a platter. The meat will be much easier to cut and portion when it is cold.

6. Preparing the garlic sauce: Clean and crush the garlic well, then mix it with 100 ml of the strained broth. Let the sauce sit for a while to develop its flavor.

7. Assembling the aspic: Strain the garlic sauce into the broth. Check if the broth needs more salt, pepper, or a broth cube to enhance its flavor. Portion the meat and carefully place it over the decor in the bowls and cups.

8. Pouring the broth: Gently pour the broth over the meat, ensuring it lightly covers it. Then transfer everything to the refrigerator to solidify, preferably overnight.

9. Serving: When you are ready to serve, gently loosen the edges of the aspic with a knife to separate it from the container. Turn it out onto a platter or individual plates. Garnish with grated horseradish, parsley leaves, and green salad for an extra touch of freshness.

Useful tips:

- Calories and nutritional benefits: A serving of turkey aspic contains approximately 150-200 calories, depending on the added ingredients. It is rich in protein, low in fat, and represents an excellent source of essential nutrients due to the turkey meat and vegetables used.

- Possible variations: If you want to diversify the recipe, you can add other boiled vegetables like celery or bell pepper, or experiment with different spices such as thyme or sweet paprika.

- Frequently asked questions:
- How can I prevent the aspic from breaking when serving? Make sure to let the aspic solidify sufficiently in the refrigerator, and using chicken heads and feet helps achieve a gelatinous texture.
- What drinks pair well with the aspic? A dry white wine or a pale beer can perfectly complement the taste of turkey aspic, enhancing the flavors of the meat and vegetables.

This turkey aspic recipe will not only impress your guests but will also bring a bit of culinary tradition to your table. Enjoy every moment of the cooking process and savor the result! Bon appétit!