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1
Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces.
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2
Trim all fat and skin from the carcasses and hack into small pieces.
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3
In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt.
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4
Rub all over chicken breasts, cover and keep refrigerated.
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5
Preheat an outdoor grill for indirect grilling.
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6
Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch.
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7
Grill away from the heat source until chicken is very tender, about 1 hour.
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8
Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine.
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9
Add beer and water to stock pot and toss in tied up bones.
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10
Bring to a boil and lower to a simmer.
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11
Simmer for 2 hours.
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12
Remove tied up bones.
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13
After the legs have cooked for 1 hour, remove from grill.
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14
Discard skin and bones, shred chicken meat and set aside.
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15
Place dry rubbed chicken breast on grill skin side down over direct heat.
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16
Grill chicken, turning once, until cooked through about 5 to 6 minutes per side.
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17
Meanwhile, in a saucepan, heat Barbeque Sauce to simmering.
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18
Stir in leg meat.
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19
When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan.
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20
Return to simmer, add white rice, cover and remove from heat.
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21
Let sit 5 minutes, then fluff with a fork.
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22
Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
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23
A viewer, who may not be a professional cook, provided this recipe.
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24
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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25
2/3 cup ketchup (recommended: Heinz)
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26
4 ounces beer
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27
2/3 cup packed light brown sugar
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28
1 teaspoon hot chili powder
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29
Combine all ingredients in a large bowl.
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30
2 (15-ounce) cans black beans, rinsed and drained
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31
6 ounces frozen corn, thawed
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32
1 large beef steak tomato, seeded and finely diced
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33
1 medium green bell pepper, seeded and finely diced
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34
1 teaspoon chopped fresh cilantro leaves
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35
1 clove garlic, chopped
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36
1 jalapeno, seeded and finely chopped
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37
1 cup tomato juice
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38
1 medium red onion, finely diced
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39
1 lime, juiced
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40
In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.
