Aspic with chicken liver, carrots and fresh herbs
Ingredients
- 500 g chicken liver
- 1.5 kg chicken pieces,
- chicken offal
- 2 liters water
- 2 carrots
- parsley root
- celery root
- 2 onions
- 40 g gelatine, to 1 liter broth
- peppercorns, after To taste
- bay leaves, to taste
- salt, to taste
Utensils
- pot
- sieve
- knife
- bowl
Instructions
- Rinse all poultry offal under running water and place in a saucepan.
- Pour over water and cook for two hours.
- Peel onions, root vegetables (carrot, parsley and celery), peppercorns, bay leaves and salt 30 minutes before the end of cooking Add.
- Strain the broth.
- Chop the chicken giblets into bite-sized pieces.
- Return the giblets to the broth and cook for 20 minutes.
- Soak the gelatin in cold boiled water (8 parts water to 1 part gelatin) .
- Put the swollen gelatine in the broth with the offal, bring to the boil, but do not let it boil.
- Let the whole thing cool and divide into deep bowls.
- Put the jelly in the fridge to set.
- Before serving, cut the jelly into pieces and serve with bread and mustard.
