Turkey aspic

Wash out pork legs thoroughly with a brush and put into the saucepan. Do the same with turkey.

Pour with cold water and put on medium heat to boil. When it starts boiling, remove the foam carefully – this is a sign of transparency of our aspic.

When all is boiling and the foam removed, low down the heat to the least. Prepare vegetables.

Cut the carrots into big pieces.

Cut onions into 4 parts.

Cut celery into big pieces also.

Put the vegetables into the saucepan. Add half of the head of peeled cloves of garlic, dill, peppercorn and bay leaf. Cook this beauty for 6 hours. Just a reminder – the heat is the lowest. The content of the saucepan should not be heavily boiling. Otherwise, the broth will get turbid. Add the boiled water from the kettle if necessary (I added a few times just a little). Sprinkle with salt 30 minutes before it’s ready. I add approximately one and a half tea spoon of salt.

When vegetables are ready, take them out with a perforated spoon (they are just floating on the surface).

Then take out the turkey. Let it cool down for about 20-30 minutes… to be able to touch it with hands.

Separate meat along the fibres and finely cut across.

Arrange in bowls filling them in to 2/3 to leave the space for jelly. Since I had wings this time, so I mixed up the white meat with the grey one.

Take out from the broth what is left from pork legs. We don’t need them anymore as they have already performed their function of making jelly.

Peel the garlic left.

Press it out to the broth. Sprinkle with salt very well as you wouldn’t have added the salt to the soup. You should feel wise oversalt.

Pour out the broth over the bowls through the sieve.

Leave on the table until they cool down completely and put to the fridge afterwards.

Before serving to the table, carefully remove the fat film from the top with knife.

You may turn them over to the plate or serve in bowl – as you wish. It’s incredible with horseradish and… You know with what else!