Bavarian Potato Salad

Serves 4

Ingredients:

4 Cups Potatoes; Peeled and Sliced 1/4-inch thick
1/2 tsp. Salt
1/3 Cup Onion; Chopped
2 Tbs. Lemon Juice
2 Cups Chicken Broth or Stock
1/4 Cup Vegetable Oil
1/2 tsp. Sugar
Pepper; To Taste

Boil potatoes in chicken broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 tsp. salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Chicken Stock

Makes 2-3 Quarts

Ingredients:

2-3 lbs. Chicken Bones (Wings & Carcasses)
2 Tbs. Vegetable Oil
3-Qts. Water to Cover Bones
4 Stalks Celery; Chopped
1 Carrot; Chopped
2 Onions; Chopped
Bouquet Garni
1 Cup Dry White Wine
Salt & Pepper to Taste

Combine the chicken and water in a large pot and bring slowly to boil. Skim the fat occasionally as it comes to the topof the pot. Once boiling, reduce the heat to simmer, add the remaining ingredients and cook slowly for approximately 2-hours, skimming as necessary. Strain the stock, cool and chill. Remove any additional fat that comes to the top. Use immediately or freeze in small containers.