Aspic, or meat jelly, is a cold dish made by simmering collagen-rich meats and bones into a flavorful, gelatinous broth, then chilling it to set with meat and vegetables. Packed with nutrients, it's like a refined, glorified bone broth. This slow cooker aspic recipe makes enjoying this classic dish simple and convenient.
Aspic, or meat jello (known as holodets in Russian), dates back to 1375, with the first detailed recipe appearing in Le Viandier, a medieval cookbook. Rich in amino acids and nutrients, aspic was once considered a luxurious dish and served at grand feasts as a symbol of wealth and sophistication.
Its popularity spread across Europe, with regional variations in French and Eastern European kitchens. Aspic's versatility in encasing meats, vegetables, and even seafood made it not only a savory treat but also a decorative centerpiece at festive occasions.
Looking for more traditional nutrient-dense recipes?
Check out creamy chicken liver, roasted buckwheat, and cod liver salad with eggs.
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Recipe Overview
- Prep and Cook Time: 9 hours to cook and 12 hours to chill
- Cooking Method: Slow-cooker
- Dietary Info: GAPS, Low-Carb, Keto, Paleo, Whole30, Ancestral diet
- Tools Needed: sharp knife, cutting board, and slow cooker
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Aspic Recipe
Traditional aspic is a labor of love but it’s the process that yields a nourishing superfood. So, if you're having to rely on boxed gelatin for aspic to set instead of naturally derived gelatin from the meats and bones, you're doing it wrong. (sorry, not sorry!)
Thankfully, my trusty slow cooker does most of the work in this meat jelly. Which is why I love this aspic recipe. While it's a process, it's one that is mainly hands-off. The slow cooker controls the heat (you don't want the aspic broth to simmer!) and cooks everything just right.
Just remember - no store-bought cheats allowed! Save that gelatin for homemade marshmallows.
Ingredients for Aspic
- Collagen-rich bones: I used chicken feet in this recipe to keep it simple and more accessible for most people. (I get good quality chicken feet from Whole Foods). But chicken backs and necks are also excellent. Pork trotters are a great option, but I always have difficulty finding heritage-breed pork trotters. If you're going for beef aspic, beef shanks, knuckle bones, or oxtail are all great.
- Meaty bones: I went with drumsticks, because they're rich in gelatin, but wings or turkey wings work well. Pork neck bones, lamb shanks, and beef short ribs are great options too. Basically, any bone with meat still attached will do!
- Vegetables: Celery and onions will add flavor to the broth while the carrot and parsley will serve as a decorative garnish at the end.
- Seasonings: Whole garlic cloves will give aspic broth flavor, while some fresh minced garlic is added at the end for an extra kick. Bay leaves, black peppercorns, and salt add depth, and fresh thyme has become a favorite addition recently, adding an herby undertone.
Additions and Variations
- Beef aspic - Use 6-7 pounds of meaty bones like oxtails, short ribs, or beef shanks.
- Pork aspic - Use 3 pounds of pork trotters and 3-4 pounds of meaty bones like neck bones or ribs.
- Leftover meats - You can use just the chicken feet and/or pork trotters and use any leftover meat you have on hand. Just make sure to follow the water-to-meat ratio so it sets properly.
- Other add-ins - Some vintage aspic recipes add hard-boiled eggs, seafood, pickles, and cooked vegetables like peas or green beans. Feel free to get creative and add ingredients based on your preferences. I prefer to keep it simple, just like it was in my childhood.
Health Benefits of Aspic
Aspic is a nutrient powerhouse, thanks to the collagen and protein found in bones, marrow, cartilage, and tendons. When simmered over time, these components break down into gelatin, which is beneficial for protein absorption and soothing the gut lining, much like the healing properties of Chicken Noodle Soup when you're fighting a virus.
How to Make Aspic
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Add
Place the chicken feet, drumsticks, onions, celery, garlic cloves, thyme, salt, and peppercorns into the slow cooker.
Step 2. Cook
Pour enough water to cover all ingredients (about 10-12 cups). Set the slow cooker on low setting for 9-12 hours.
Step 3. Add carrot
Peel the carrot and add it to the slow cooker about 30 minutes before the cooking time is complete.
Step 4. Separate
Remove the solid ingredients from the broth, discarding the chicken feet and vegetables, except for the carrot.
Step 5. Strain
Strain the broth twice (to remove all impurities) into a large bowl, then stir in the minced garlic. Check for salt and adjust if necessary.
Step 6. Remove
Pick off the meat from the drumsticks and evenly distribute it among the serving dishes or jelly molds. I like to use multiple dishes with varying capacities.
Step 7. Pour
Carefully pour the broth into the dishes, filling them just over halfway.
Step 8. Garnish
Thinly slice the carrots and add them to the aspic along with parsley leaves. Cover and chill well before serving.
Helpful Tips
- Cook low and slow - To achieve clear and golden aspic broth, cook it on low heat for a long time. That's why I love the slow cooker (it should never boil!). This also helps to break down the collagen and extract all the goodness from the bones.
- Strain well - Double-straining your broth will remove any impurities or marrow bits and ensure a clear aspic. You can use a fine mesh strainer or a piece of cheesecloth.
- Taste and adjust - When chilled, aspic tends to taste less salty than when it's warm. Be sure to taste it before pouring into the dishes and adjust the seasoning if necessary.
- Set at room temperature - After filling the aspic dishes, let them sit at room temperature for 45 minutes to solidify a bit. Then cover and chill at least overnight.
- Note the amounts - When strained, you should have approximately 10 cups of broth. This will fill half-way several containers with a cumulative volume capacity of 7 quarts.
- Time it wisely - If I make this for a dinner party, I set my slow cooker overnight for up to 12 hours. The next day, I assemble the aspic dishes and transfer them to the refrigerator for a 24-hour chill.
Troubleshooting
- Aspic didn't set? Make sure you use the correct ratio of water and collagen-rich meats. I would use this batch as meat stock in other recipes and try again (make sure to use lots of chicken feet or pork trotters!).
- Layer of fat on top? That may be because the broth was boiled too vigorously. Aspic should be simmered gently, not boiled.
Essential Aspic Tools
Here's what you'll need to make meat jelly:
- 8-qt Slow Cooker: I love this inexpensive Hamilton Beach slow cooker with low setting.
- Fine mesh sieve: This 3-piece skimmer spoon set would be so great for this purpose. Place the largest one over a pot to catch the broth.
- Cheesecloth: Reusable cheesecloth is a great kitchen staple and this one is unbleached with a tight weave.
- Aspic Dishes - I have these food storage containers and use them when making aspic. They stack well in the fridge and are the perfect 2-serving size.
Serving Suggestions
Meat jello is is often reserved for the holidays because it requires significant time and effort to prepare. We typically serve it with rye bread and a spicy mustard, the European variety with a kick similar to horseradish.
Just cut it like you would a pan of brownies and dig in! You can go for the edges or the center - it's good both ways.
When I prepare it for our family, I use small single-serving ramekins, making it perfect for a quick, grab-and-go meal. Aspic is a nutrient-rich superfood, and starting the day with a serving is always a great choice.
Frequently Asked Questions
Meat jelly should be stored in an airtight container in the fridge for up to 5 days. It has a shorter life span than bone broth because it contains meat so you want to consume it quicker. These glass snap containers are perfect for aspic.
Theoretically, yes, however, I have never tried personally because we always finished it up before I could. I would imagine that freezing aspic may slightly alter the texture upon thawing, potentially making it less firm. For best results, enjoy aspic fresh.
To achieve a super clear aspic, strain the broth through a fine mesh sieve or cheesecloth to remove any impurities. You can also clarify the broth by adding egg whites during simmering, which will trap particles and give you clarified broth. I don't bother with this step though - just double-straining is enough.
Looking for more related recipes? Here are some ideas:
Did you make this aspic recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
How to Make Aspic (Meat Jello)
Ingredients
- 2 pounds chicken feet or pork trotters
- 3 pounds chicken drumsticks about 10 drumsticks
- 2 celery stalks
- 2 large onion
- 10-12 garlic cloves
- 4 sprigs fresh thyme or rosemary
- 2 bay leaves
- 1 ½ tablespoons sea salt
- 2 teaspoons whole peppercorns
- ½ gallon water
- 1 large carrot, peeled and trimmed
- 1 tablespoon fresh parsley
Instructions
- Place the chicken feet, drumsticks, onions, celery, garlic cloves, thyme, salt, and peppercorns into the slow cooker.
- Pour enough water to cover all ingredients (about 10-12 cups). Set the slow cooker on low setting for 9-12 hours (ideally 12 hours!)
- Peel the carrot and add it to the slow cooker about 30 minutes before the cooking time is complete.
- Remove the solid ingredients from the broth, discarding the chicken feet and vegetables, except for the carrot.
- Strain the broth twice (to remove all impurities) into a large bowl, then stir in the minced garlic. Check for salt and adjust if necessary.
- Pick off the meat from the drumsticks and evenly distribute it among the serving dishes or jelly molds. I like to use multiple dishes with varying capacities.
- Carefully pour the broth into the dishes, filling them just over halfway.
- Thinly slice the carrots and add them to the aspic along with parsley leaves. Cover and chill well before serving.
Notes
- Cook low and slow - To achieve clear and golden aspic broth, cook it on low heat for a long time. That's why I love the slow cooker (it should never boil!). This also helps to break down the collagen and extract all the goodness from the bones.
- Strain well - Double-straining your broth will remove any impurities or marrow bits and ensure a clear aspic. You can use a fine mesh strainer or a piece of cheesecloth.
- Taste and adjust - When chilled, aspic tends to taste less salty than when it's warm. Be sure to taste it before pouring into the dishes and adjust the seasoning if necessary.
- Set at room temperature - After filling the aspic dishes, let them sit at room temperature for 45 minutes to solidify a bit. Then cover and chill at least overnight.
- Note the amounts - When strained, you should have approximately 10 cups of broth. This will fill half-way several containers with a cumulative volume capacity of 7 quarts.
Chelc | Inside the Fox Den says
How interesting, I've never heard of meat jello before! Thanks for sharing at Merry Monday, hope to see you again next week!
Deborah Davis says
Your photos tutorial is so helpful! I am so delighted that you shared your delicious The When, How and Why of ASPIC with us at the Healthy Happy Green and Natural Party! Thank you so much for sharing your gems and for your support! All the best, Deborah
Anya says
Thank you Deborah.
Emily says
Instructions are very good, but you never say how much water you pit in your slow cooker. I've got to admit I looked up aspic because I saw it on a TV show and it sounded horrible, but I'll try anything once. Save tripe. Not for a million anythings!
Anya says
Hi Emily,
You would fill up to the max line in your slow cooker, generally going for 1:1 ratio of meat/veggies to water. In an average slow cooker you're looking at 3-4 quarts of water. Hope that helps.
Jon says
Whatever is used to parse the recipe and display it in a separate colored box is not processing the anchor tags for the links in the notes section.
Anya says
I see that Jon. Will fix it.
Robyn says
Absolutely terrific!
Anya says
Thank you Robyn.
Rick Morrow says
Go Hungarian and sprinkle it with salt and sweet Hungarian paprika before eating.
Anya says
Great to know, Rick. Thanks for sharing.
Dave T says
This is a nice set of instructions. I went to france about 15 years ago and was served a sliced vegetables in aspic i want to recreate. One small note, is that in addition to the information about cooking, about which you clearly have a lot of information, there is also a lot of pseudoscience/health information. For example, "The collagen/gelatin factor in bone broth or aspic can also make your skin supple and reduce cellulite." I'm not sure if the author just made this up, or found it on some disreputable site, the web is full of misinformation. People should be more careful to write what they know, which you have done carefully for the recipe portion.
Private Person says
I was diagnosed with RA 25 years ago. I have tried everything, but now in my 40s my joints, tendons and nerves really hurt at the end of a day on the farm. ASPIC and any gelatin heavy food reduces the pain and increases my strength and feeling by leaps and bounds. I have started to give my large dogs gelatin and collagen as well, and the one elderly dog we have that has had major joint issues and complaints1 no long whines.
Although this is anecdotal, so is most science (I am a physicist by training), and observation after changing a single variable is the best example of the scientific method. If you or your animals suffer from joint pain, try eating 1-4 tbsp of gelatin/collagen everyday and see for yourself.
Daryl says
Dave there is plenty of information on the benefits of collagen. It's a building block in the human body and studies show collagen production can reduce greatly as we age. The old way of simple making it ourselves instead of paying for a lab to make it.
And knowing the products it's made out of is always a plus.
Sas says
As others have said, there is a lot of good evidence that collagen is beneficial to health in a variety of ways, but in terms of the specific claims you pick up on, there is definitely some scientific evidence supporting them. For improving skin elasticity, hydration & the appearance of wrinkles etc there is a fair amount of evidence, this review summarises some of the research: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8824545/. And as for cellulite, the evidence is more limited but this paper: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4685482/ found that collagen supplements improved cellulite.
EPGIRL says
Would you freeze the ramekins or jars of aspic?
Great post, thank you!
Anya says
Hi!! I have not tried freezing aspic but I don't see why it wouldn't work (unless you use lots of uncooked veggies in the aspic). If freezing, use wide-mouth pint jars with an inch of headspace. Let us know how it works out.
tj says
Thanks for the info, I love the jelly around pork pies and sometimes found on pate!
I make up gelatin to freeze to add to soups, stews, curries, etc. but have never used it in a cold dish of my own making, how long do your aspic pots last in the fridge, and do you have any hints on "best practice" regarding the preparation and usage of the meat and veg you use when you say you have used leftovers. I don't store any ready to eat prepared foods (even in the freezer) as I always worry about food poinsoning, so I get anxious about leaving anything in the fridge for more than two days! The effort to produce these lovely looking and tempting jars of goodness is a lot to go to unless they have a longer expected fridge life than a couple of days.
Hope you have dogs to discard your used trotters to, it seems such a waste! I make them into barbeque spare trotters, once the gelatin is strained off, I put my very simple barbeque sauce (marinated ginger, sugar, soy sauce, anise, oil with a little of the gelatin left in the pot) and return the trotters to a hot grill to reheat, turning occasionally, very sticky, very luscious, yum! (I do discard the pigs nails as I just never fancy them though).
Anya says
Our dog enjoys the leftover trotters and veggies. I understand not wanting to store leftovers but this is one of those dishes that with all the effort it takes to make it - you want to make a substantial amount to justify all the work. That's why traditionally, we would always make this when expecting guests with the same appreciation for nourishing food as us. Since it's mainly broth and meat, I can see it would freeze well - just use wide-mouth containers like glass Tupperware and not mason jars. (But truth be told, I've never tried freezing it). Hope that helps, TJ. 🙂
sophia achultz says
Anyone: please share your results if you have frozen Aspic with chicken & veggies. May thanks!
Anya says
I have not tried freezing but if the veggies are cooked, I don't see why it wouldn't work. Let me know how it turns out if you do decide to freeze it.
Lennea says
Question, I want to make pepper jelly for someone who can't eat fruit. Do you think using just the key part of this recipe would work for a base to add the misc peppers, vinegar and sugar to?
Anya says
Hi Lennea,
I truly don't know. I've never made pepper jelly before so I wouldn't know how to incorporate the two recipes. Perhaps using a regular jelly recipe would be better?
Marion Emanatian says
As a small child my Canadian grandparents made a dish I can't spell or pronounce, but it was made with pigs feet and it was served in a pretty bowl with hard boiled egg slices and it had meat in it and it was spread on bread. I think this is it! What do you think?
Anya says
What you are describing sounds a lot like Aspic, Marion! Although it's not typically spread on bread since the texture would make it impossible to do so.
Richard raucina says
Nice but don't toss the pigs feet [just the bones] chop up the meat and skin and add to your aspic. That is the very best part!
Vincent Ree says
After putting in then taking out of the refrigerator, don't you have to remove the top layer of congealed fat?
For instance, I will often make a roast chicken holding off on onions or garlic (*).
Instead of making gravy, I will collect the drippings (*), put them in a container, and put in the fridge. Then, the next morning, I remove the congealed fat layer at the top from the gelatinous mixture below which I would assume is a simple aspic.
(*) I usually make this for my dogs even though I love it too. So, because dogs have a very strong sense of smell, I can safely water this down a bit. The aspic may not be as firm, but the point isn't to serve aspic; it is to take spoonfuls and add to the dog food to give flavor and nutrition. Since any vegetable in the allium plant family (which includes any form of onion, shallot, leek, chives, garlic) is poisonous to dogs, I avoid using them.
Anya says
Hi Vincent,
That is a personal preference. You may scrape it off but it doesn't bother me -- there usually isn't too much fat when I make aspic and I typically invert it onto a plate so the fat is on the bottom. Hope that helps.
Zdenka says
I love this dish! In my culture (slovak) we serve it with freshly chopped onions and vinegar on top. Eat with bread.
Anya says
That sounds delicious! Will have to try that next time.
Rae says
This worked exactly as written, thanks!
sylvie says
good afternoon, I am just curious on how to prepare the chicken feet,
thanks
Anya says
Hi Sylvie,
The chicken feet are only there for the collagen and making the aspic gelatinous enough to set, you can discard after simmering.