Roosters and old layer hens can be some of the tenderest and best tasting birds, but they've got to be cooked low and slow. Here's what we did with one of ours from the farm...
1 rooster (substitute any whole bird), skinned and broken down
1 pound diced tomatoes (with all their tomatoy slop)
1 cup chicken broth
1/2 cup almonds, toasted and crushed
1/4 cup sesame seeds, toasted
1 poblano pepper, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
4 cloves garlic
1 tbsp dried oregano
1.25 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
2 tbsp dark chocolate chips
1. Combine tomatoes, chicken broth, almonds, sesame seeds, peppers, garlic, oregano, salt, cinnamon, allspice, and cloves in a blender and puree for a minute or two.
2. Pour the sauce into a big crock pot (preferably one that's been sprayed or buttered).
Bury rooster parts into sauce as best you can and cook on low for an entire day (mid-morning until suppertime).
3. Remove rooster from sauce, pull meat off the bones with a couple forks and add back to the sauce until ready to serve
3 cups flour
1 tsp salt
1 tsp baking powder
1/3 cup vegetable oil
1 cup warm water
1. Combine dry ingredients in mixing bowl. Mix with dough hook for one minute (stopping occasionally to scrape down sides).
2. Add liquids while mixing on medium speed. Mix for one minute (stopping occasionally to scrape down sides. Then mix for another minute on low speed.
3. Transfer dough ball to floured work surface. Cut into 16 equal sized pieces
4. Flatten each pice with palm of hand. Cover all 16 pieces with a towel for 15 minutes.
5. Heat a large pan on medium-high heat. Roll out each dough piece to about 6-7" diameter (circles aren't super important)
6. Heat on floured, dry pan for a minute or so until bottom side has little golden cooked spots and top side is bubbling a bit.
7. Flip and cook the other side for 30 seconds or so.
Serve with freshly grated cheddar and jack cheeses, sliced radishes (for crunch and freshness) and lime wedges for juice.