Aspic. History and recipe

Greetings, dear readers!

The new year holidays have over rustled, however, we, in Russia, have yet to celebrate Christmas (January 7) and the Old New year (January 14).

One of the main dishes that you can definitely see on the holiday table in almost every home is Aspic. It is considered to be a national dish of Russian cuisine.

Photo

And I want to tell you why.

The fact is that in ancient times people noticed such a feature of the rich meat broth as its ability, freezing, to turn into a thick and viscous mass.

If at first this circumstance caused irritation as the broth had to be diluted with water and re-boil it, then later learned to benefit from this property of the broth, creating a new dish.

Cook the broth, the meat was got from it, was crushed and re-sent into the broth, adding different spices. Then, bring it to a boil, poured into small dishes and exposed to frost.

Aspic turned out delicious and hearty. In addition, its preparation did not take much time. For its preparation used pork or beef. This meat on holidays was available even to the poor.

In the houses of nobles were preparing jellied sturgeon and other expensive fish that were not affordable to ordinary people. Perhaps for this reason jelly has become a more common delicacy on the holiday table.

Over time, the recipe for aspic appeared in other countries of the world, but, of course, in each country there were a number of changes.

So, in addition to pork and beef, lamb, chicken meat or Turkey were used for cooking aspic. There are recipes aspic, in which there are fish and seafood. Also, depending on the region, the types of seasonings changed.

There were even sweet, dessert types of Aspic: chocolate, coffee, fruit

I mostly cook aspic meat and chicken legs, sometimes add some beef. This is a dietary version of this dish for those who have problems with the digestive system. Naturally, I minimize the addition of spices.

Your best bet for making jelly are the thighs of a chicken. They when cooked emit the very adhesive, viscous substance, which solidifies and broth. Plus the meat of this part of the chicken is more juicy and tasty. Sometimes, though, as this time, replace it with the kit for the stew.

Chicken feet enhance the bonding effect, turning the broth into jelly. It even happens that the jelly begins to solidify almost immediately after it is poured into plates or molds, and has not yet had time to put in the refrigerator to solidify.

The only minus-with legs will have a bit longer Tinker: first trim her claws, and then after, as they will boil, quite time-consuming exempt their from small bones.

Also, together with the meat I cook in broth carrots and onions, cut into cubes.

This year I decided to show off a little and instead of, as usual, pour jelly on plates, bought in the hypermarket usual mold, in which they lay out the finished product, the benefit, it costs a penny, and poured into them.

Then put in the refrigerator. When I took it out, the jelly looked like this:

Turning the mold, I put the jelly on a flat plate. He looked cute and seductive.

The taste, as always, was amazing. I always manage to make such jelly very tasty. I like it not only me, but also my guests.

I cook it not only for new year and Christmas holidays, but also for Easter too. And so, from time to time, can cook it without any reason.

Thank you for your attention,enjoy your meal!

With respect to you, @mrfantastis.