I'm intending to make a raised game pie, which involves making aspic from the stock.
The recipe says to make 1 pint of stock from the game bones and trimmings, herbs, root vegetables, and to whisk in a 0.4oz sachet of powdered gelatine before chilling the stock.
However I'm aware that the traditional method of producing savoury jelly for pies is to use pig's trotters.
How many pig's trotters should I use to produce 1 pint of aspic for a pie? Is there anything I should know that I might not have thought of?