Rooster Aspic

How to prepare rooster aspic

1. Cut the rooster into pieces. Wash the meat well with cold water. I also use a few extra wings (or feet) for a more reliable set.
2. Put the meat in a pot and pour boiling water over it to blanch the meat. Let it sit for 10 minutes. Drain the water.
3. Place the meat in a large pot. Cover with cold water just enough to exceed by a few cm. Add the onion, bay leaf and pepper.
4. Simmer on low heat, the broth should barely bubble here and there, for 4 hours. Don't let the broth boil vigorously, as it will become cloudy. At the beginning, skim the broth well and when it reduces, wipe the edge of the pot of impurities. After 2 hours of cooking, add 1 teaspoon of salt.
5. After 4 hours of cooking, check the broth like this: put a few tablespoons in a small bowl and put it in the freezer for a few minutes. Then check that the broth is viscous and sticky. If it is, the aspic is ready, it will set. If not, you'll need to cook it longer until it becomes so. After 4 hours, however, it should be fine.
6. Strain the broth through a sieve and keep the meat separately.
8. Crush the garlic cloves and gradually add the garlic paste to the strained broth. Stir, let it sit for 1 minute and taste. The broth should have a fine, pleasant garlic taste, but you should also taste the broth itself. Add garlic paste until it's garlicky to your taste. I added 1 teaspoon of garlic paste. When you do this step, also taste the broth for salt and add if you feel it's needed. Let the broth sit with the garlic for 5 minutes to infuse.
9. Put 4 layers of cheesecloth in a sieve placed over a bowl. Strain the broth once more (small impurities and garlic pieces will be retained).
10. Next is degreasing the broth. The simplest and fastest method, which I use in such moments, is degreasing with a paper towel. Proceed like this: take two paper kitchen towels and overlap them. Then place them on top of the broth, just enough to lightly soak up the surface. You will see the yellow fat gathering on the towel. Grab the towel by the ends and lift it gently, moving it to a plate (without squeezing or wringing). Repeat this step 3-4 times to degrease the broth as well as possible.
11. Debone the meat and cut it into pieces.
12. In ceramic bowls, place pieces of meat on one side (making sure to include pieces from each part of the rooster: a few strips from the thigh, breast, wings...). On the other side, place a sprig of parsley and 1-2 slices of boiled egg. Slowly pour the broth over them.
14. Cover the bowls with plastic wrap and put them in the refrigerator overnight to set.
15. When serving, sprinkle sweet paprika over the meat.

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