Thursday, January 15, 2015

Turkey Aspic

Aspic sounds ancient, anachronistic and that's why it is a perfect Paleo dish. Remember jello? That's aspic minus sugar, and in a far more natural bioavailabile form that is great for all your connective tissues, hair, nails and skin. In many traditional cultures aspic is prepared by simmering pig or chicken feet for hours. Since feet are so hard to find, other animal parts can be used, like turkey wings:

- four turkey wings
- four quarts of water
- four bay leaves
- ten peppercorns
- salt to taste
- two cloves of garlic

Put turkey wings in a large soup pot, cover with water, cover and heat till it begins to boil. Carefully skim and discard froth from the top. Lower flame to simmering, add bay leaf and peppercorns and leave for up to to 8 hours. The liquid should reduce at least by half. Salt to taste, then turn off the heat. Take out wings, cool them, separate meat from bones and lay out the  meat in two 9 inch glass pie dishes or any fancy-looking baking molds you have at hand. Peel garlic and mince it using garlic press. Add one minced garlic clove to each dish. Pour the remaining turkey stock into the glass forms and let it cool in the fridge. Once the stock solidifies, aspic is ready. Serve it with spicy horseradish. Your joints will thank you!

Suitable for Paleo and macrobiotic (Inuit version) diets and Stage 2 GAPS protocol

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