Aspic

Cut fat from meat scraps, bones. If these are parts of a goose or duck, then remove the skin with fat. The ingredients should not be greasy so that the broth is also lean and low-fat.

From meat for jelly, also cut off fat, if there is a lot of it.

Put the meat preparation in a 5-liter saucepan, pour cold water over it, bring to a boil and boil for 10 minutes, constantly removing the foam.

Drain the water, rinse the meat with clean water.

Peel carrots, celery, parsley root, wash onions and garlic, but do not peel.

Put the prepared vegetables on the bottom of the pan, put meat and bone ingredients on top, pour water and bring to a boil. If foam is still formed, remove it with a spoon.

Add spices and spices to the pan, salt, reduce the heat to a minimum, cover with a lid and simmer for 3-4 hours until the meat is ready. The dish should not boil, but languish so that the broth turns out to be transparent!

When the meat is fried, carefully remove it from the broth, without grabbing spices, put it on a separate plate, covering it so that it does not become weathered.

Strain the broth through a fine sieve into a 2.5-3-liter saucepan, put on the stove, bring to a boil and remove from heat.

Pour gelatin into a half-liter cup and, constantly stirring, gradually, in portions, pour boiled broth. Gelatin should completely dissolve without forming lumps.

Pour the gelatin solution into a saucepan, stir well and put in a cool place to cool.

Start preparing the aspic, while periodically stirring the broth with gelatin so that a film does not form and the broth does not freeze on the walls of the pan.

Wash a small carrot and cook in a uniform in the microwave. (Carrots can also be cooked in broth, putting it to boil 30-40 minutes before the end of cooking broth)

Peel the carrots and cut into cubes, rings or strips, depending on your mood and imagination.

Peel the garlic and finely chop.

At the bottom of the dish in which you are going to pour the jelly, evenly spread the carrots, pieces of meat, chopped garlic and parsley leaves.

Carefully pour the decomposed ingredients with the broth cooled to slightly above room temperature and put in the refrigerator to solidify.

In a few hours the dish will be ready. To get the jelly out of the dishes carefully, not deep, so as not to break the integrity of the jelly, go around the perimeter with a thin knife and turn the cup onto a plate, shaking it slightly. If suddenly the dish does not want to jump out, then you can immerse the bottom of the cup for a few seconds in hot water.