Delicious and Hearty Pork Knuckle and Chicken Aspic Recipe
Discover how to make a rich, flavorful pork knuckle and chicken aspic that sets perfectly without gelatin. This easy-to-follow recipe is ideal for everyday meals and special occasions, offering a nutritious, low-calorie dish packed with savory goodness.
Experience the perfect blend of simplicity and elegance with this pork knuckle and chicken aspic. This hearty dish is richly flavored and naturally sets firm without the need for gelatin. Combining different types of meat enhances the depth of flavor while keeping the dish light and satisfying.
Step-by-Step Preparation Guide
Total preparation time: 8 hours
Step 1:
Start by selecting a lean, small-sized pork knuckle that fits comfortably in your pot. Use either a whole chicken or bone-in parts. If using frozen meat, thaw it properly to preserve texture and flavor. Place the meat in a large pot and cover with cold water. Let it soak for 2-3 hours to remove excess blood.
Step 2:
Prepare a large, deep pot for boiling. Peel and rinse onions, wash and peel carrots. Add these vegetables along with bay leaves to the pot.
Step 3:
Season the pot with whole black peppercorns, salt, and your choice of spices. Fresh dill or parsley can be added to enhance aroma and color.
Step 4:
Place the pork knuckle and chicken into the pot, ensuring they are fully submerged in cold water. Bring the mixture to a boil over medium-high heat.
Step 5:
Skim off any foam that forms on the surface to keep the broth clear and clean. Once boiling, reduce the heat to low and simmer gently for 4-5 hours. The meat should become tender and easily separate from the bones.
Step 6:
Remove the pot from heat and use a slotted spoon to extract the meat and bones. Let the meat cool slightly before shredding it into bite-sized pieces. Slice the cooked carrots into thin rounds, halving them if large. Add fresh dill or parsley leaves for an appealing presentation.
Step 7:
Arrange the shredded meat, carrots, and herbs in serving dishes with lids to prevent flavor mixing. Strain the broth thoroughly and pour it over the meat. Mince fresh garlic and add a small amount to each dish. Chill in the refrigerator for several hours until the aspic sets firmly.
Step 8:
Once set, serve the aspic directly in its dish or unmold onto plates. Complement with mustard or horseradish for a delightful taste experience. Enjoy your meal!
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