Meat or Birds in Aspic Jelly
A classic Victorian presentation of roasted meat or poultry set in clear savory jelly, creating an elegant cold dish perfect for buffets or special occasions. The meat is arranged in a decorative mold and covered with aspic, then unmolded to reveal a glistening centerpiece.
Ingredients
- 2 pounds Meat or whole birds (chicken, duck, game birds), cleaned (Can use beef, pork, lamb, or whole small birds like Cornish hens or quail)
- 4 envelopes (1/4 oz each) Unflavored gelatin powder (For making the aspic jelly)
- 4 cups Chicken or beef stock, clarified (Use stock that matches your meat choice; should be clear and well-seasoned)
- 0.5 cup Dry white wine or sherry (Optional, for enhanced flavor in the jelly)
- 1 teaspoon Salt (To taste, for seasoning the jelly)
- 0.25 teaspoon Black pepper (Freshly ground)
- 0.5 cup Fresh parsley, curled (For garnish)
Instructions
- 1Clean the meat or birds thoroughly, removing any excess fat or feathers. Season with salt and pepper. Roast in a preheated 375°F oven until fully cooked (internal temperature of 165°F for poultry, 145°F for meat), or alternatively bake or stew according to your preferred method. Allow to cool completely.
- 2In a saucepan, sprinkle the gelatin over 1 cup of cold stock and let bloom for 5 minutes. Heat gently, stirring constantly, until gelatin is completely dissolved. Add the remaining 3 cups of stock and wine if using. Season with salt and pepper to taste. Strain through a fine-mesh sieve or cheesecloth to ensure clarity.
- 3Select a decorative mold or deep dish large enough to hold the meat. If using whole birds, place them breast-side down in the mold. If using meat, arrange pieces attractively. Pour a thin layer of the liquid jelly (about 1/4 inch) over the bottom and refrigerate for 15 minutes until just set.
- 4Carefully pour the remaining liquid jelly over and around the meat, filling the mold completely to the top. Tap gently to release any air bubbles. The jelly should be cool but still liquid; if it has begun to set, gently rewarm it.
- 5Cover the mold with plastic wrap and refrigerate for at least 8 hours or overnight until the jelly is completely set and firm throughout.
- 6To unmold, dip the bottom of the mold briefly in warm water (about 10 seconds). Run a thin knife around the edges. Place a serving platter over the mold and invert quickly. If using birds, ensure they are now breast-side up. Garnish the platter with curled parsley around the edges. If there is extra jelly, chop it finely and sprinkle decoratively around the dish.
