Cover meat and bones with water 4 to 5
00b0F.
Place chicken skin and bones, 1/2 cup of the
p water in a saucepan and bring to a boil.
lace in a baking dish and pour milk over top. Bake
n a large pot. Cover and bring to a boil over
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
In a bowl using a fork mash the salmon with mayonnaise and lemon juice.
Add in green onions, celery, lemon pepper and seasoned salt.
Cover and refrigerate for at least 2 hours or more.
Toast bread slices, then lightly butter 1 side of each slice or you may leave the bread dry.
Place a lettuce leaf over 3 slices of buttered toast.
Scoop the salmon mixture onto the lettuce then spread.
Top with 2 thinly sliced tomatoes.
Cover each with a bread slice.
Slice in half and enjoy!
Cover meat and bones with water in large pot.
Add remaining ingredients.
Slowly bring to a boil, and then let it simmer for 2 to 3 hours.
Strain and cool in refrigerator until fat solidifies.
Remove fat.
Pour in airtight containers, store in refrigerator for up to 3 days.
Can be frozen.
illet the fish and save the head, bones and skin for the
bsp oil in a saucepan and saute the onion, garlic,
boil, add the chicken and cook for 45 mins.
elery, carrots, leek, cilantro, lemongrass and peppercorns in a large saucepan
allow saucepan. Cover with water and bring to a boil.
nch of salt, peppercorns, onion and chicken. Cook over a medium
hicken, carrots, leeks, celery root and 4 cups of salted water
n cold water. Drain and place in a large saucepan
o a boil and add the chicken, onions and carrot chunks. Season
tting board. Halve salmon fillet and lay one half in center
Melt 1 tbsp butter in a deep pan and saute mushrooms. Add flour and curry powder then add stock and cream. Add chicken pieces, peas and carrots and simmer for 5-8 mins. Season.
To finish the mashed potatoes, beat 3 1/2 tbsp butter into prepared mashed potato and season with nutmeg and a little salt.
To finish, melt remaining butter in a small saucepan until it foams and turns slightly brown. Remove from heat immediately. Transfer chicken and mashed potatoes to a serving plate and drizzle brown butter over potatoes.
onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add