Originally Posted by Chef JimmyJ
I don't know how I missed this! That looks great and I agree with using Hocks and Trotters over a head. The head is a lot more work. Your aspic is beautiful! You had me worried when you posted that you brought it to a boil and then simmered the meat. That is typically a sure fire path to cloudy aspic. The pot is typically slowly brought to about 190°F, just a few bubbles rising, and maintained at that temp. The slow heating allows more impurities to dissolve and rise and greatly limits the agitation that can break up and mix the coagulated proteins in to the broth. There are many classic recipes that call for the meats to be covered in water, brought to a hard boil then dump the whole deal, rinse the meat off and start again to make the broth for the aspic. I have done both and feel the first cleansing boil removes some flavor that I want in the dish, not down the drain.
You should give a Gallantine a try. They are delicious and boning the bird is the hardest part. Here is one I made to win a Throwdown a couple of years ago...JJ
Hi Chef JJ!
I'm so glad to see you drop by! I really appreciate your advice on the slow heat + 190 deg F simmer. I always drop off the boil promptly, but I didn't realize that rate of heating also played a factor in cloudy stock or aspic. I'll try the slower heating rate that you suggest next time, and also resist the urge to take it to a boil.
Wow, your galantine is just beautiful! I can see why you won the throwdown with this. What a great father-daughter project.
Making a galantine is one of those "holy grail" cooking projects for me. Someday I'd love to be able to take the garde manger component of a culinary program. I went back and looked at the post you linked, and also viewed the Pepin galantine video that you suggested. LOL. He makes it look so easy! I'll need to buy a few chickens and try out the technique….they can always be turned into chicken sausage, I guess!
Thanks very much for posting and your advice on cooking techniques!
Have a great Friday and weekend,