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Rooster Aspic (Kholodets)

What can you make from a rooster? The all-time favorite, of course — aspic! Rooster aspic is a delicious dish worthy of a holiday table. It's quite easy to make, though the process takes a while — but the result is more than worth it. To make sure the aspic sets perfectly and tastes superb, this recipe adds a pig's trotter to the rooster. Spices and vegetables round it out, leaving the dish fragrant and appetizing.

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Rooster jelly
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 7 g
Fats 50 % 7 g
Carbohydrates 0 % 0 g
96 kcal
GI: 0 / 0 / 0
    1. Prep the rooster and the trotter. Wash both well under cold water, then scrape them clean with a knife. Cut the rooster into large pieces and put them in a large pot, along with the whole trotter. You can skip the trotter — there's enough gelatin in the rooster's skin — but using it lets you remove the fatty skin from the rooster, making the aspic a bit lighter. 2. Peel only the outer layer of the onion skin, rinse the onions under cool water, and add them to the meat. Wash, peel, and cut the carrots into large pieces and add them to the pot with everything else. Add the allspice berries and bay leaves. Cover the meat with clean water so the level sits 1 inch (2-3 cm) above it. 3. Set the pot over high heat and bring it almost to a boil. Then turn the heat to its lowest setting, cover, and let it come to a gentle boil — this way no foam forms. Cook the aspic at the lowest heat for 4 hours. 4. After that, add the salt and ground black pepper, stir, and taste, adding more if needed. Cover again and cook on low for another 2 hours. 5. Turn off the heat. Set a colander over a bowl of suitable size and transfer the meat into it. Once it's drained and cooled a bit, separate the meat from the bones and shred it into fibers. Divide the meat among nice serving dishes — the ones the aspic will set in — filling each about two-thirds full. 6. Strain the broth through a sieve and pour it over the meat, filling the dishes nearly to the top. Let the broth cool completely, then refrigerate the aspic for at least 6-8 hours, ideally overnight. Serve with mustard. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Category II chicken - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Spring chicken - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Fatty pork - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork lean roast - 184  kcal/100g
  • Pork chop on the bone - 537  kcal/100g
  • Pork schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Allspice - 263  kcal/100g

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