Buy a whole bird (boycott Tyson!) and skin it. Rip off the ends of the wings if they get in your way. Throw away all the skins and innards. Wash the carcass well with cold water, then pat dry with paper towels.

Sprinkle liberally with salt, cayenne pepper, and cumin. Stick in a crock pot, breast side down. Add about a bulb of chopped fresh garlic and some dehydrated onions to the bottom.

Turn on high for 4 hours or low for 6, cover and let cook.

Chop up a big old onion and a half dozen jalapenos.

Pull the bird out of the crock and put on a cutting board or in a bowl. Drain about half of the drippings from crock bottom, trying not to waste the garlic. Toss in the onion and japs. Start pulling the chicken from the bone, and either rip it up into small pieces or cut it up. Be careful as there are a bunch of little bones to deal with. Throw away all the bones and bits of skin, and then throw all the chicken back into the crock.

Let it cook another hour or so, then add a half bunch of chopped fresh cilantro and a can (or two) of the Rotel diced tomatos with green chilis. Check your seasoning.  You can serve after about a half hour. If you need to stretch the recipe, simply toss in a can each of corn and black beans.

This stuff is awesome! Last tuesday I cooked up four chickens, and fed 20 people at my church. Throw it in flour or corn torts for tacos or burritos, slap a big old scoop on a bed of lettuce for a kick ass taco salad. The leftovers are good for a real long time, and do freeze easily.