Holiday Chicken Aspic

Directions

1. 1
   Place the chicken and turkey wings in a large stockpot over medium-low heat; pour in only enough cold water to cover (about 3 to 3 1/2 quarts); too much will make the broth taste weak, and bring it to a boil.
2. 2
   Skim any impurities that rise to the surface and fat; toss in the vegetables, thyme, bay leaves, salt and peppercorns, and allow it to slowly come to a boil. Lower the heat to low and gently simmer for 3 to 4 hours, partially covered, until the chicken and wings meat is falling of the bones.
3. 3
   Carefully remove the chicken and turkey wings to a cutting board. When it's cool enough to handle, discard the skin and bones; hand-shred the meat into a container.
4. 4
   Add the 4 minced garlic cloves to the stock; cover tightly with a lid; let it steep in the hot stock for about 1/2 an hour. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
5. 5
   Divide the shredded meat between your serving dishes or portable disposable containers with lids, when taking to a party; then using a ladle, evenly pour the strained stock over the meat.
6. 6
   At this point, some people typically add things like boiled eggs or sliced cooked carrots, but I didn't feel like it so I didn't. Let the aspic cool and then refrigerate overnight.
7. 7
   This Aspic is traditionally served with prepared Brown mustard or homemade or prepared Horseradish with beets.