Bouillon Jelly

If you clarify the court bouillon after cooking pig’s feet, you will have a liquid with enough natural gelatin to set. I get a kick out of making aspic, a savory jelly, without any commercial gelatin. I use this jelly to set my headcheese and pig’s feet terrine. If you have a cheffy moment, you could also use it to coat a pâté or suspend a poached egg in jelly, or, once it’s cold and set, it can be diced into cu