Recipe as follows:

Ingredients:

• 1 whole chicken cut into quarters
• 4 garlic gloves, peeled and whole
• 1 yellow onion peeled and quartered
• 1 celery stalk cut in half
• 1 stem of cilantro
• 1 bay leaf
• 1 tsp peppercorns
• 1 TBS salt

Chipotle Sauce:

• 1/2 cup chicken broth
• 1 1/2 cup canned crushed tomato’s
• 2 chipotle chilies en adobo
• 1/4 yellow onion
• 4 garlic cloves
• 1 tsp oregano
• 1/2 tsp cumin
• pinch of allspice
• 1/4 cup cilantro
• 1 tbls lime juice
• 2 tbls canola oil
• salt and pepper to taste
• tortillias/limes/salsa/avocado for garnish

Directions:

1. Place chicken in in large pot along with other ingredients cover with water and simmer about an hour or until chicken is cooked through. Remove chicken from pot and once cooled shred with two forks.

2. Meanwhile, strain the broth throwing out veggies. pour a half cup of strained chicken broth in blender with other ingredients for chipotle sauce and blend until smooth. in medium sauce pan heat sauce on low about 15 minutes. With heat still on add the shredded chicken and cook until heated though.

Serve chicken on warmed tortillas topped with your favorite taco toppings

Tomatillio Salsa:

• about 12 tomatillios husked and cut in half
• 2 garlic cloves
• 1 Serrano chilies– stemmed and seeded
• 1/4 med yellow or white onion
• 1/4 cup  chopped cilantro
• 1/4 tsp ground cumin
• 1 tbls canola oil
• salt to taste

Add all ingredients to food processor and blend until smooth

in a saucepan on med-low, heat oil and pour blended salsa into pan about 10 minutes stirring occasionally. taste salsa and adjust salt as needed. serve hot or cold