Seasoning for Aspic with Gelatin is used for quickly preparing aspic and meat jellies.

Recommended dosage: 20 g of seasoning per 0.5 l of prepared broth.

Usage Instructions:

1. Pour water over pork, veal, or chicken meat. Bring to a boil and drain the water. Rinse the meat under running water, then pour warm water over it (2 liters of water per 1 kg of meat). Bring to a boil over medium heat, skimming off any foam. Simmer on low heat until the meat is cooked.
2. At the end of cooking, add the seasoning for aspic with gelatin to the broth at a rate of 20 g of seasoning per 0.5 l of prepared broth, salt to taste, and cook for another 5 minutes on low heat, stirring constantly until the gelatin is completely dissolved.
3. Remove the cooked meat and let the broth stand for another 15 minutes, then strain it.
4. Separate the cooled meat from the bones, cut it into small pieces, place it in shallow dishes, and pour the prepared strained broth over it.
5. Place in a cool place to set.