by Kukla
View
my 198 recipes »
Kukla's Notes:
Expand• 1 whole free-range or Kosher chicken (about 4 pounds), washed, giblets discarded Ask a question about this ingredient
• 2 large turkey wings, washed Ask a question about this ingredient
• 2 carrots, cut in large chunks Ask a question about this ingredient
• 3 celery stalks, cut in large chunks Ask a question about this ingredient
• 2 large white onions, quartered Ask a question about this ingredient
• 1 head of garlic, halved, plus 4 cloves, minced to later enhance the flavor of the aspic Ask a question about this ingredient
• 2 parsley roots, halved Ask a question about this ingredient
• 1/4 bunch fresh thyme Ask a question about this ingredient
• 2 bay leaves Ask a question about this ingredient
• 2 teaspoons whole black peppercorns Ask a question about this ingredient
• 4 teaspoons of kosher salt or more to taste Ask a question about this ingredient
Place the chicken and turkey wings in a large stockpot over medium-low heat; pour in only enough cold water to cover (about 3 to 3 1/2 quarts); too much will make the broth taste weak, and bring it to a boil.
Ask a question about this stepSkim any impurities that rise to the surface and fat; toss in the vegetables, thyme, bay leaves, salt and peppercorns, and allow it to slowly come to a boil. Lower the heat to low and gently simmer for 3 to 4 hours, partially covered, until the chicken and wings meat is falling of the bones.
Ask a question about this stepCarefully remove the chicken and turkey wings to a cutting board. When it’s cool enough to handle, discard the skin and bones; hand-shred the meat into a container.
Ask a question about this stepAdd the 4 minced garlic cloves to the stock; cover tightly with a lid; let it steep in the hot stock for about 1/2 an hour. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
Ask a question about this stepDivide the shredded meat between your serving dishes or portable disposable containers with lids, when taking to a party; then using a ladle, evenly pour the strained stock over the meat.
Ask a question about this stepAt this point, some people typically add things like boiled eggs or sliced cooked carrots, but I didn’t feel like it so I didn’t. Let the aspic cool and then refrigerate overnight.
Ask a question about this stepThis Aspic is traditionally served with prepared Brown mustard or homemade or prepared Horseradish with beets.
Ask a question about this stepIs the dish supposed to be served cold? Eat it by itself ?
Kristen is the Senior Editor of food52.
Of course Simplylovefood it should be chilled, kept refrigerated and served cold. This dish is an appetizer. You can eat it with fresh crusty bread and any condiments you like but traditionally, Brown mustard or Horseradish with beets are served with the aspic. Thank you for the comment and Happy Holidays!