The phrase âchicken trimmingsâ does not have a particularly appetizing ring to it, but it is music to Rick Yoderâs ears. The owner of Wild Ginger, an Asian restaurant in Seattle, has a best-selling pot sticker dish using chicken harvested from all the birds his kitchen processes.âIt is a necessary ingredient to utilize the residual from the meat preparation,â Yoder says. âThe only other use for it would be to put it in soup.âYoder and his wife, Ann, opened the restaurant in 1989. About seven ...
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