Chickens are tasty

"Peep, peep, peep."

Baby chicks kept cozy, fed, and watered have such a pleasant, contented sound. They're a pleasure to hear.

That's the sound we have in the kitchen now with a dozen pullet babies. Let the food run short, the water dish run dry or the lamp bulb go out, and the difference in the sound is immediate. Contented peeps become loud, strident demands for attention.

These are the first chicks we've had in several years. Varmints, mostly raccoons, reduced our flock until we have only one rooster left and an old hen that is too old to lay. It was time to get some chicks and raise them.

They're slated for a grand tamale.

We've always kept a flock for eggs, meat and to keep the insect population under control. I've raised many breeds of chickens and I prefer Barred Plymouth Rock hens for their egg production.

They are hardy and lay large, brown eggs the year 'round. They are not broody as Rhode Island or Hampshire Reds, who also lay big, brown eggs. But those breeds always stop laying when they start setting.

Those old chickens are especially tasty. We like them for chicken and dumplings or, even better, my:

"LAZY COOK TAMALE"

Take one stewing chicken, stewed until tender.

After boning and cutting into bite-size pieces, set aside.

SAUCE:

Combine 3 cups chicken broth, 2 cups tomatoes and 1 tablespoon of each: pepper, chili powder,* cumin and coriander. Add 1 teaspoon salt, then simmer all together.

Mix 3/4 cup flour with enough broth to make a smooth paste.

Stir this into the sauce, stirring constantly until the sauce is slightly thickened.

MASA DOUGH:

Mix 2 cups Masa Harina (corn flour) with 1 cup boiling broth and 1/2 cup chicken fat until it is pliable and doesn't stick to the fingers.

Reserve a ball of the dough and pat the rest onto the bottom and walls of a 3 quart stainless steel bowl or casserole 1/8- 1/4" thick.

Pour half the sauce into this, then add the chicken and 1 can olives.

Fill the bowl with the sauce.

Gently mix together.

On wax paper, pat the ball to a round to fit the top of the bowl, crimp as for a pie. Cover tightly with a cooking plastic (Saran wrap) prick it to allow the steam to escape.

Put it in a covered cooker and steam for a couple of hours.

Serve hot.

Will feed a hungry family!

Note* - If a spicier tamale is preferred, add more pepper and chile.