Ingredients:

4 cups potatoes (peeled and sliced ¼ inch thick)
½ teaspoon salt
1/3 cup onion (chopped)
2 tablespoons lemon juice
2 cups chicken broth or stock
¼ cup vegetable oil
½ teaspoon sugar
pepper to taste

Directions:

Boil potatoes in chicken broth with ¼ teaspoon salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining ¼ teaspoon salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Makes 4 servings

Chicken Stock Ingredients:

2 to 3 pounds chicken bones (wings and carcasses)
2 tablespoons vegetable oil
3 quarts water to cover bones
4 stalks celery, chopped
1 carrot, chopped
2 onions, chopped
bouquet garni
1 cup dry white wine
salt and pepper to taste

Directions:

Combine the chicken and water in a large pot and bring slowly to boil. Skim the fat occasionally as it comes to the top of 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.

Makes 2 to 3 Quarts

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