First courses 22.01.2022

Broth for jelly and aspic

8 h. 0 min.
4 servings
Broth for jelly and aspic
Madeleine Steinbach, stock.adobe.com
0

A special thick broth resembling jelly is used for jelly and aspic. In fact, most often there is not a single gram of gelatin or other thickener in it. The whole secret is in choosing the right parts of the carcass and the duration of cooking.

Ingredients

Step-by-step cooking recipe

Wash all the meat, put it in a deep saucepan and pour cold water for 2 hours.

Drain the water, rinse the meat again and pour it again so that the water completely covers it.

Bring to a boil, add thinly sliced onion and cook under a lid on low heat for 6-8 hours.

Set the meat aside, strain the broth and add chopped garlic, spices and bay leaf to it.

Boil for another 5-10 minutes.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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