Ingredients

1 broiler-fryer chicken

7 c. water

3 sm. onions, quartered

3 med. size tomatoes, peeled and cut in wedges

1/2 tsp. each dried hot red pepper and ground cumin

2 c. whipping cream or IMO

Salt and pepper to taste

Parsley

Basil, if desired

Method

In 6- to 8-quart kettle, combine whole chicken, water and onions.

Cover, bring to a boil, then reduce heat to simmer.

Cook until meat pulls easily from bones, about 1 hour.

Lift chicken out, cool, then pull meat in shreds from bones and set aside.

Cooks Comments and Tips

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