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Title: Chicken for Tinga
 Categories: Mexican, Chicken
      Yield: 6 servings
 
      1    Whole chicken, about 3
           -pounds
      2    Garlic cloves, minced
      1 ts Salt
      2    Bay leaves, crushed
      1 ts Oregano
      1 tb Olive oil
           Juice of 1 lemon
 14 1/2 oz Reduced sodium chicken broth
 
  Pull off fat around the cavity of the chicken.
  
  Blend together the garlic, salt, bay leaves, oregano, olive oil and
  lemon juice. Rub under the breast skin and over all surfaces of
  chicken. Place chicken in a Dutch oven and pour in the broth. Cover
  and roast in a preheated 375 degree F. oven for 20 minutes. Reduce
  oven temperature to 350 degrees F. and roast 50 minutes longer. Check
  halfway through cooking to make sure there is still some broth in the
  pot. Add 1/2 cup water or broth if necessary.
  
  Take chicken from pot and let cool. Remove and discard skin. Pull
  chicken into shreds or chunks.
  
  Jacquiline Higuera McMahan writing in the San Francisco Chronicle,
  12/18/91.






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