- 4 cups chicken stock
- 1 ½ cups dry white wine
- 1 onion stuck with 2 cloves
- 1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied together
- 1 teaspoon black peppercorns
- 1 stalk celery, with leaves
- 1 pound spareribs
- 1 2-pound piece of boiled ham, preferably jambon de Paris
- 2 large garlic cloves
- 2 shallots
- 1 cup, packed, flat-leaf parsley leaves
- Fine sea salt and freshly ground black pepper
- 2 packets plain gelatin
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
362 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 30 grams protein; 90 milligrams cholesterol; 1229 milligrams sodium
8 to 12 servings
- Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
- Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long.
- Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in 1/3 cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
- Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.