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Pork and chicken knuckle jelly

Pork Knuckle and Chicken Aspic (Kholodets)

How to make a delicious aspic everyone will love! Aspic made from pork knuckle and chicken comes out very rich and sets up well on its own, so there's no need to add gelatin. Using more than one kind of meat makes the flavor of the aspic very full while keeping the dish itself lower in calories.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork knuckle

1.5

Chicken

Onion

Carrots

Bay leaf

Water

2.5

Garlic

Peppercorns

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 9 g

Fats 55 % 11 g

Carbohydrates 0 % 0 g

131 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

How do you make aspic from pork knuckle and chicken? Gather all the ingredients. Try to choose a lean pork knuckle that's small enough to fit in the pot. For the chicken, you can use a whole bird, leg quarters, or any bone-in parts. Cover the knuckle and chicken with cold water and soak them for several hours. This draws out excess blood and helps the broth come out as clear as possible.
Step 2:

Use a large, deep pot to cook the aspic. Peel the onion and carrot and rinse them. Put the peeled vegetables and the bay leaf in the pot.
Step 3:

Add the peppercorns, salt, and spices.
Step 4:

Then add the pork knuckle and chicken. Cover everything with cold water so the meat is fully submerged. Set the pot over the heat and bring it all to a boil.
Step 5:

As it heats up, foam will form, which you'll need to skim off. Once it boils, lower the heat and cook over low heat for 4–5 hours.
Step 6:

After that time, take the pot off the heat and remove all the meat and bones with a slotted spoon. The meat will be very tender and easy to pull off the bones. Let it cool a little, then separate the meat from the bones.
Step 7:

Arrange the meat in your prepared dishes for the aspic. These can be deep salad bowls, containers, small cups, and so on. Then strain the broth and pour it over the meat in all the dishes. Peel the garlic and press it through a garlic press. Add a little crushed garlic to each cup. Put all the dishes in the fridge for a few hours so the aspic sets well.
Step 8:

You can serve the set aspic right in its dish, or turn it out onto a plate. Serve it with any kind of mustard. Enjoy!

For cooking, it's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an unpleasant, distinctive aftertaste.