Goose Aspic in Jars
- 400 grams cooked Meat (from the goose leg)
- 1 teaspoon Sea salt
- 1 liter chicken stock
- 1 piece Celery
- 1 Pork foot (ready to cook)
- 3 bay leaves
- 6 peppercorns
- 4 allspice
- ¼ liter dry white wine
- 5 tablespoons chopped Fresh herbs (thyme, parsley, chervil)
- 3 tablespoons light Herb vinegar
- 10 sheets gelatin
Boil the poultry stock in a pot with sea salt, celery, bay leaves, peppercorns and allspice berries. Rinse the goose meat and the pig's foot, pat dry and place into the boiling stock. Simmer for 1 hour over low heat.
Soak the gelatine in cold water. Remove the pig's foot from the broth, and stir the white wine and herb vinegar into the broth. Season the broth with salt and pepper. Squeeze out the gelatine and stir into the broth.
Divide the goose meat and broth equally into the glass jars, sprinkle with herbs and refrigerate.