Basic chinese chicken stock PDF Print E-mail

Basic Chinese Chicken Stock

3 pounds chicken backs, necks, and trimmings
16 cups cold water
12 whole black peppercorns
2 whole celery stalks with leaves
2 thin slices fresh ginger
Salt, to taste

Combine all ingredients in a large pot and bring to a boil over moderate heat. Cover and simmer for 1 hour. Skim the surface and strain the stock. Chill and remove the fat from the top.

Makes about 4 quarts.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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