Chicken & fresh asparagus salad ^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Chicken |
| 1½ | teaspoon | Salt |
| 1 | Clove | |
| ½ | Bay leaf | |
| 1 | Onion | |
| ⅔ | cup | Sliced leeks, white part only |
| 1 | medium | Carrot, sliced |
| 1 | Stalk celery, halved | |
| 4½ | cup | Fresh asparagus, cut in 2\" pieces |
| 2 | tablespoons | Cider vinegar |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Sugar |
| ¼ | cup | Corn oil |
| 2 | tablespoons | Chopped chives |
Directions
Sprinkle chicken and giblets with 1 teaspoon salt. Cover with water and bring to a boil. Skim as needed. Use clove to apike bay leaf onto onion, add to chicken. Reduce heat and simmer 1½ hours. After chicken has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time. At the end of the cooking time, remove chicken from the pan. Strain broth, then bring to a boil again. Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes. Remove chicken meat from bones, cut in even pieces. Remove asparagus from broth; add to chicken and cool.
Mix vinegar with ½ teaspoon salt, pepper, sugar and oil. toss chicken and asparagus with dressing. Sprinkle with chives and serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-25-95