I'm Back From Mexico--Part II

(It’s all a state of Mind—or insanity)

Now there is chicken…

Whole chicken, cut into pieces—about four pounds (more birds if you got them and have a big enough pot, just multiply the other ingredients)

4 tbsp olive oil
1 yellow onion, sliced
6 cloves garlic, pealed
3 stalks of celery, sliced
4 carrots, sliced
3 tsp cumin
1 tsp allspice
2/4 tsp cayenne pepper

6 tsp powdered “herb ox” beef bouillon
10 cups hot water (enough water to cover your bird parts)

Once again, this is really simple to do. Take a big breath and don’t panic. All you need is one six or eight quart boiler.

Set the boiler on the stove top and turn the heat up to medium-low. Add your olive oil, the onions, celery, and carrots. Cook until the onions are clear and tender, then add the garlic and cook a few minutes.

Mix your bouillon powder with the hot water and let it sit on the side while you continue cooking.

Now turn the heat up to medium and add your bird parts and the water/beef bouillon mixture and stir every thing up. Turn down the heat to medium low, cover the pot, and step away from the oven.

Cook the bird until it starts to fall apart, at least two hours. When the meat is done to your satisfaction, pull it out on the side and let it cool. Let your stock cool separately, and spoon the fat off of the top.

By now you should have a bunch of Chicken (and pork if you followed the previous recipe) as well as some really fine stock, so let’s look at the possibilities…

Enjoy Y'all

The Redneck Gourmet