12. Poultry aspic
Ingredients::
Bones, skin, wings, carrots, celery, onion, gelatin
Instructions:
Old poultry (hens, roosters) is used for the broth, but the meat is not calculated as it is used for other dishes. After cleaning, the bird, bones, skin, and wings are covered with cold water and simmered for 2.5-3 hours. 40-50 minutes before the end, add aromatic vegetables, roasted onion, and salt. Remove the birds, strain, and degrease the broth. Minced poultry meat is mixed with cold broth and left to stand for 1-1.5 hours, then mixed with beaten egg whites and vinegar for clarification. Gelatin soaked in cold broth is dissolved in hot broth and added to the mixture. Simmer for 1-1.5 hours, let stand for 20-30 minutes, and strain through a damp cloth. The cooled jelly is used for glazed poultry, jellied eggs, mousses, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Poultry bones, skin, wings | 7000.00 | 7000.00 |
| Carrots | 500.00 | 400.00 |
| Celery | 500.00 | 350.00 |
| Onion | 300.00 | 250.00 |
Chemical composition per serving (in grams): Proteins:19.5 , Fats:4.5, Carbohydrates:1.2, Energy value:126 kcal