Recipe for Chicken & Fresh Asparagus Salad


2 1/4 lb chicken
1 1/2 teaspoon salt
1 clove
1/2 bay leaf
1 onion
2/3 cup sliced leeks, white part only
1 medium carrot, sliced
1 stalk celery, halved
4 1/2 cup fresh asparagus, cut in 2 pieces
2 tablespoon cider vinegar
1/8 teaspoon pepper
1/8 teaspoon sugar
1/4 cup corn oil
2 tablespoon 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 1 1/2 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 1/2 teaspoon salt, pepper, sugar and oil. toss chicken and asparagus with dressing. Sprinkle with chives and serve.

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