Chicken Stock
1 whole, free range chicken or 2-3 pounds of bony, chicken parts (including feet if possible)
4 quarts of cold, filtered water
2 tablespoons white or apple cider vinegar
1 large onion, coarsely chopped
2 carrots, coarsely chopped
3 celery sticks, coarsely chopped
1 bunch Italian parley
3-4 garlic cloves
2-3 sprigs of fresh thyme
1 teaspoon black peppercorns
Cut chicken parts into several pieces. Place chicken or chicken parts into a large stainless steel pot with cold water, vinegar and all vegetables except parsley. Let stand 30 minutes to one hour. Then, bring to a boil removing any scum that forms on top. Reduce heat, cover and simmer for 6 to 24 hours. The longer the stock cooks, the richer and more flavorful it will become. About 15 minutes before finishing the stock, add the parsley.
Remove chicken or parts with a slotted spoon. Let cool and remove meat and reserve for chicken salad, soup etc. Strain the stock into a large bowl and chill in the refrigerator until the fat rises to the top and congeals. Remove the fat and reserve the remaining stock for use in containers in your refrigerator or freezer.
Cilantro Lime Dressing
makes about 3/4 cup
1/2 cup extra virgin olive oil
1 tablespoon expeller pressed flax oil
3 tablespoons fresh lime juice
1 tablespoon cilantro, finely chopped
1/2 tablespoon fresh oregano, finely chopped (or 1/2 teaspoon dried)
pinch of cayenne
1 small clove of garlic, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Stir or blend ingredients together.
Chicken liver pate
3 tablespoons butter
1 pound chicken (or duck) livers
1/2 pound mushrooms, washed, dried and coarsely chopped
1 bunch green onions, chopped
2/3 cup dry white wine or vermouth
1 garlic clove, mashed
1/2 teaspoon dry mustard
1/4 teaspoon dried dill
1/4 teaspoon dried rosemary
1 tablespoon lemon juice
1/2 stick butter, softened
sea salt to taste
Melt butter in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool. Process in a food processor with the softened butter. Season to taste. Place in a mold or a crock and chill well.
Kibbeh (raw lamb appetizer)
1 pound ground lamb, frozen for at least 14 days and then thawed
1 cup bulgur
1/4 cup pickled red bell peppers (or 1/4 cup fresh plus 1/2 teaspoon white or cider vinegar), processed to a paste in a food processor
1 small onion, very finely chopped
sea salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small onion, finely sliced
1-2 lemons, cut into wedges
Soak bulgur in warm water for 10 minutes. Pour into a strainer, rinse and squeeze out excess moisture. Mix with the lamb, red pepper paste and onion. Add salt and pepper to taste. Form into a mound or loaf on a plate and brush with olive oil. Garnish with onion slices and lemon wedges.
