Turkey aspic (kholodets)

Cooking method

1. Step 1:

   

   Gather everything you need to make turkey aspic. For the aspic it's best to use bony cuts — here that's the turkey wing or shoulder; you can also use the drumstick or neck. These parts contain natural gelling agents, so the aspic will set without added gelatin. For the meaty part, the turkey thigh works best. Use a medium carrot and onion, and whatever spices you like.

2. Step 2:

   

   For cooking aspic it's best to use a wide, heavy-bottomed pot. If the turkey thigh is bone-in, cut the bone out. Put the rinsed turkey pieces in the pot and add cold water so it just covers all the meat. Set the pot over the heat, bring it to a boil, and skim off the scum. Then turn the heat down and cook the meat over medium heat for about two hours, skimming off scum and fat from time to time.

3. Step 3:

   

   When the meat is tender, add the peeled vegetables to the pot — the onion and carrot — along with salt and your chosen spices (I added bay leaf and pepper). Cook for another 20 to 30 minutes.

4. Step 4:

   

   When the meat and broth are done, separate them: drain all the broth into one bowl and put the meat in another.

5. Step 5:

   

   Garlic is added to the aspic for flavor. I don't leave it in the aspic itself, though. Press the peeled garlic cloves and add them to the broth. Bring the broth to a boil and strain it through a fine sieve to remove any small bits, bones, and the garlic.

6. Step 6:

   

   Go through the cooked meat, separating out and discarding the bones. Then shred the meat into fibers, or chop it coarsely or finely, whichever you prefer.

7. Step 7:

   

   You can set the aspic in a dedicated aspic dish, or in individual portions. One option for single servings is plastic containers — it's easy to take the aspic out of the fridge a portion at a time, and easy to serve: just flip the container over and turn the aspic out onto a plate. You can line the bottom of the mold with boiled carrot, green peas, or parsley leaves — an aspic like that will need to be chilled in stages.

8. Step 8:

   

   Put the chopped meat in each mold and pour the broth over it. First leave the aspic to cool at room temperature, then move it to the fridge to set completely.

9. Step 9:

   

   Serve the set aspic cold. It goes great with potatoes. For a little kick, offer some mustard alongside.