How to Make Aspic (Meat Jello)
Aspic or meat jelly is a nutrient-rich, gelatinous dish made from simmered collagen-rich meats and bone and this slow cooker aspic recipe makes it easy to enjoy.
Servings 16 servings
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
To serve: Cut it directly in the serving dish and serve chilled with rye bread and spicy mustard.
Storage: Store aspic covered in airtight containers in the refrigerator for up to 5 days.
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.
Nutrition
Calories: 224kcal | Carbohydrates: 3g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 761mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 759IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg