Goose aspic

Name: Goose aspic
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: German
Ingredients: 400 g cooked meat (from the goose leg); 1 tsp sea salt; 1 l poultry stock; 1 stalk Celery; 1 pork foot (pre‑cooked); 3 bay leaves; 6 peppercorns; 4 allspice berries; 0.25 l dry white wine; 5 tbsp chopped herbs (thyme, parsley, chervil); 3 tbsp mild herb vinegar; 10 sheets gelatin; Salt; Pepper

Prep: 20min

| Servings: 6 | Cook: 1h

Goose aspic is a recipe featuring fresh ingredients from the goose category. Try this and other recipes from Spoonsparrow!

Ingredients

400 g cooked meat (from the goose leg)
1 tsp sea salt
1 l poultry stock
1 stalk Celery
1 pork foot (pre‑cooked)
3 bay leaves
6 peppercorns
4 allspice berries
0.25 l dry white wine
5 tbsp chopped herbs (thyme, parsley, chervil)
3 tbsp mild herb vinegar
10 sheets gelatin
Salt
Pepper

Instructions

1.
Bring the poultry stock to a boil with salt, celery and spices. Rinse, pat dry, and add the goose meat and pork foot to the hot broth. Simmer gently over low heat for 1 hour.
2.
Soak gelatin in cold water. Remove the pork foot, add white wine and vinegar to the broth, season. Squeeze out excess water from gelatin and stir into the warm broth. Pour the goose aspic into jars, sprinkle with herbs, and refrigerate.