As the name suggests, this is a form of jelly. But its not like any jelly that you may be familiar with. Think of it as meat jello or perhaps even a glorified bone broth.
This is a savory gelatin dish made with a meat stock or consommé which is set in a mold to encase other ingredients.
It is a stock that is made by slow cooking meat which will in turn create a natural gelatin that thickens. When it cools, it turns into a jelly and achieves a gel-like consistency.
Historically, aspics were used to preserve meats because gelatin keeps out air and bacteria.
It is also versatile as it can also be used as a glaze or garnish.
In addition, poultry and fish can also be set into aspics. However, fish consommés usually have to be double-cooked or supplemented since there is too little natural gelatin.
Aspic jelly is supremely nutritious because when bones are cooked for an extended period, the collagen in the bone, marrow, cartilage and tendons gets broken down and produces gelatin. This makes it a great source of collagen.
It is also Whole30, Keto, Paleo and GAPS diet compliant.