Hearty Turkey Neck Aspic

A budget-friendly, hearty appetizer for any occasion that will make your mouth water! Turkey neck jellied meat is an excellent alternative to the classic pork leg jellied meat. The snack turns out to be low in calories, but nutritious, because turkey necks contain a surprising amount of meat! Try it and see for yourself!
cook time: 12h
Zoe Kendrick
Hearty Turkey Neck Aspic

Nutrition Facts (per serving)

55
Calories
3g
Fat
1g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Onion (I have 2 small ones) 1 pc
Garlic 4 clove
Salt 1 tsp
Water 3 l
Bay leaf 2 pc
Turkey (necks, can be replaced with chicken) 1.5 kg
Carrot 1 pc
Peppercorns (black) 12 pc
Gelatin 1 tbsp

Recipe instructions

Step 1

Step 1
How to cook jellied turkey necks with gelatin? Very simple! To begin, prepare the necessary ingredients according to the list. There is plenty of meat in the turkey necks, but you can add some fillet if you wish. Exactly the same jellied meat can be cooked from chicken necks.

Step 2

Step 2
Rinse turkey necks. Peel the onion and carrots. Place turkey necks, carrots and onions in a large, heavy-bottomed saucepan. Pour in water. For preparation, it is better to use filtered or bottled water that is neutral in taste. If you use tap water, keep in mind that it may give the dish an unpleasant characteristic taste.

Step 3

Step 3
Place over low heat and bring to a boil, skimming off the foam. After about 3 hours of cooking, add bay leaves, peppercorns and salt. Continue cooking for another 2-3 hours with the lid slightly open. Adjust the amount of salt to your taste. For information on how to choose the perfect pan, read the article at the link at the end of the recipe.

Step 4

Step 4
Pour gelatin with 100 ml of water or cooled broth and leave to swell for 15 minutes. Read about the subtleties and nuances of working with gelatin in a separate article, link at the end of the recipe.

Step 5

Step 5
Remove the boiled necks from the broth and cool. Separate the meat from the bones. You can use carrots for decoration. I cut it into circles.

Step 6

Step 6
Finely chop the garlic cloves.

Step 7

Step 7
Strain the broth through a sieve. Add the swollen gelatin. Return the pan to medium heat. Stirring, bring the broth to a boil, but do not boil. Remove the pan from the heat.

Step 8

Step 8
Place chopped garlic, carrots and meat into molds. You can make several small portion molds or one large one.

Step 9

Step 9
Carefully pour hot broth over everything. Wait for the broth to cool to room temperature, then place the molds in the refrigerator overnight until completely set.

Step 10

Step 10
Turn the frozen turkey jellied meat onto a plate and serve, garnished with fresh herbs. Or you can submit it directly in the form. Bon appetit!

Additional rubrics

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