Chicken and Pork Foot Aspic

Cooking method

1. Step 1:

   

   How do you make chicken and pork foot aspic? Gather your ingredients. Peel the carrot. Rinse the onion well, skin and all, you can decide whether to peel it; left in its skin, it gives the broth a beautiful golden color.

2. Step 2:

   

   Wash the pork feet and scrape them well with a knife, checking carefully for any bristles. If there are any, singe or trim them off. Put the feet in a container, cover with cold water so they're fully submerged, and soak overnight.

3. Step 3:

   

   Put the pork feet in a large pot and add 2 liters (about 8 1/2 cups) of water.

4. Step 4:

   

   Set the pot over medium heat and bring it to a boil.

5. Step 5:

   

   Simmer, skimming the foam now and then, for 4 hours over low heat, covered.

6. Step 6:

   

   Wash the chicken. If you have a whole bird, cut it into pieces. I had ready-cut parts, 3 breast fillets and 2 legs.

7. Step 7:

   

   Add the chicken to the feet and cook everything together for another 40 minutes.

8. Step 8:

   

   Add the whole carrot, the whole onion, the bay leaves, peppercorns, and salt to the pot. Cook another 40 minutes.

9. Step 9:

   

   Lift the chicken and pork feet out of the broth. Pull the chicken meat off the bones and shred it or cut it into small pieces with a knife.

10. Step 10:

    

    Strain the broth through a sieve. Taste it and add more salt if needed.

11. Step 11:

    

    If you like, cut the boiled carrot into rounds or flower shapes to decorate the aspic. Place the carrot and small parsley sprigs in the bottom of serving molds.

12. Step 12:

    

    Spread the shredded chicken on top.

13. Step 13:

    

    Pour the broth over everything. Let it cool to room temperature, then refrigerate the aspic for 4 to 6 hours to set. If you're keeping it somewhere cold like an unheated porch, you don't need to cool it first.

14. Step 14:

    

    Turn the set aspic out of the molds onto a platter, garnish with fresh herbs, and serve right away. Enjoy!