After boiling the meat, exactly 800 grams of the kilogram of thighs remained. That’s 200 grams per box. Before placing the meat in the containers, I chopped it up with a knife. When pouring the broth into the boxes, I used a fork to stir the meat around inside the broth so that it wouldn’t lie in a flat layer at the bottom, but was more or less evenly distributed throughout the boxes.
If you cook the ingredients in the specified proportions, the broth will gel at room temperature. Once the broth is no longer runny, cover the container and refrigerate until it cools, sets completely, and gels.
It thickens even at room temperature.
The special charm of this aspic is that the frozen legs and thighs arrived at 11 a.m., the legs were boiling by 1 p.m., I put the boxes in the refrigerator at 7 p.m., and sampled them at 8 p.m. This is probably the fastest aspic you can make. Unless you’re Mikhail and use a multicooker with a pressure cooker.
DECORATIONS:
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