Yield: 6 servings
|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|
|¼ cup||Corn oil|
|2 tablespoons||Chopped chives|
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