Whole Chicken - Mexican Style by Jared Foreman of Deadhorse Hill

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INGREDIENTS

1 Dried Guajillo Chile 

1 Dried Ancho Chile 

1 Dried Pasilla Chile 

4Tbs Kosher Salt  

6 Cloves Garlic smashed 

1 Yellow Onion peeled and quartered 

2 Sprigs Fresh Oregano 

2 Sprigs Fresh Thyme  

4 Sprigs Cilantro chopped stems & leaves 

1 Lime cut in half  

1 Whole Local Chicken 

3.5-4 Pounds  

1 Cup Lard or Chicken Fat Or Canola Oil 

2 Cups Chicken Stock

INSTRUCTIONS

Chop or tear chilies and place in a spice grinder, grind until course and uniform 

Mix ground chilies and salt, dry and liberally season chicken and allow to sit for ten minutes 

Place chicken in a pot just larger than the bird and add stock, thyme, oregano, garlic and onion and fat.  Cover pot and place in a preheated oven (350° f) for 2 hours, or until chicken pulls away easily with a fork

Allow the chicken to cool before serving 

Squeeze the lime and sprinkle cilantro on top of the chicken

notes:

Use the fat for tamales or to toast tortillas for tacos using the pulled chicken meat.  

Use the fat and liquid to cook beans for refried bean to go along side of your chicken and some rice.  

The breast can be eaten on the first day and the dark meat can be tomorrow nights dinner.  The skin is soft and unctuous when it’s fresh out of the pot, but if you cool the chicken down and sauté it in pieces the next day, the skin will become crisp and delicious. This can also help to preserve the chicken.  

Store the chicken in the fat and juices up to one week in the fridge.