2 tablespoons vegetable oil
Bones from 1 whole chicken
2 large carrots, peeled and roughly chopped
2 stalks celery, chopped
2 medium onions, chopped
1 leek, chopped
1 clove garlic, halved
1/2 cup fresh dill
1/4 cup fresh parsley leaves
3 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon peppercorns
24 cups water
Salt and freshly ground pepper
1/2 cup breadcrumbs
1/4 cup milk
1 pound ground chicken, or 4 chicken breasts, cut into small pieces
1 red onion, roughly chopped
2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon chile flakes
Freshly ground pepper
2 carrots, finely chopped
2 stalks celery, finely chopped
1 leek, finely chopped
Vegetable oil
Salt and freshly ground pepper
4 cups watercress
4 blackened chicken wings, for garnish (from Blackened Chicken Salad, recipe follows)
1/4 cup chopped fresh dill, for garnish
2 tablespoons smoked paprika
1 tablespoon smoked sea salt
1 tablespoon coriander seeds, ground
1 tablespoon black peppercorns, ground
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
2 tablespoons olive oil
4 chicken drumsticks
4 chicken wings
4 chicken thighs, deboned
Vegetable oil
1/2 cup canned tomato soup, undiluted
1/4 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 teaspoon mustard seeds
1 shallot, minced
1 clove garlic, minced
Juice of 1 lemon
1/2 cup vegetable oil
Salt and pepper
1 head romaine lettuce
1 red onion, minced
3 tablespoons olive oil, divided
1 teaspoon red wine vinegar
Salt and pepper
1/2 cup radishes, julienned
1/4 cup fresh flat parsley, chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
Unused stock can be kept in the freezer for up to 3 months.
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