Savory aspic
By
Nina Simonds
Globe Correspondent
/
January 21, 2009
- |
Makes enough for 28 buns
| 1 3/4 | pounds chicken bones or wings |
| 2 | cups unsalted or low-salt chicken stock or water |
| 1/4 | cup soy sauce |
| 2 | tablespoons sugar |
| 1/2 | cup rice wine or sake |
| 4 | slices ginger, about the size of a quarter, smashed with the flat side of a knife |
| 6 | scallions, trimmed and cut into 2-inch pieces |
| 1 1/2 | teaspoons unflavored gelatin |
| 1/4 | cup cold water (for the gelatin) |
1. In a saucepan, combine the chicken bones or wings, stock or water, soy sauce, sugar, rice wine or sake, ginger, and scallions. Bring to a boil, lower the heat, and simmer over very low heat, stirring occasionally, for 1 hour.
2. Strain the broth into a bowl; discard the bones and seasonings.
3. In a small bowl, sprinkle the gelatin over the 1/4 cup cold water. Set aside for 5 minutes. Stir the gelatin mixture into the hot broth. Use as directed.
© Copyright 2009 Globe Newspaper Company.
