The phrase “chicken trimmings” does not have a particularly appetizing ring to it, but it is music to Rick Yoder’s 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.
“It is a necessary ingredient to utilize the residual from the meat preparation,” Yoder says. “The only other use for it would be to put it in soup.”
Yoder and his wife, Ann, opened the restaurant in