Recipe - Country Captain

1 (5 1/2to6 lb) stewing hen
or capon,
cleaned and dressed
2 Whole bay leaves
2 Stalks celery (include tops)
2 qt Water
2 lg Yellow onions; peeled
coarsely chopped
2 lg Sweet green peppers; cored,
seeded & coarsely chopped
2 Garlic cloves
peeled and crushed
One fourth cup Olive or other cooking oil
1/3 cup Minced parsley
1 cup Dried currants or raisins
1 tablespoon Curry powder
1 teaspoon Cayenne pepper
One fourth teaspoon Freshly ground black pepper
One half teaspoon Dried thyme, crumbled
One fourth teaspoon Ground cloves
2 teaspoon Salt
2 cn (1 lb, 12 oz) tomatoes
with their juice
3 cup Reserved chicken stock
1 cup Toasted slivered almonds
(topping)

REMOVE ALL BODY FAT from the cavity of the bird, then place the bird and
giblets in a large kettle. Add the bay leaves, celery and water, cover, and
simmer 10to15 minutes; remove the liver and reserve. Recover the chicken
and simmer 1to1 One half hours or until tender. Lift the chicken from the
kettle and cool, strain the stock and reserve. In the same kettle, stirfry
the onions, green peppers and garlic in the oil 8to10 minutes over
moderate heat until the onions are golden. Add all remaining ingredients
except the almonds and simmer, uncovered, 45 minutes, stirring now and
then. Meanwhile, skin the chicken, remove the meat from the bones, and cut
in bitesized pieces; also dice the giblets and reserved liver. Add the
chicken, giblets and liver to the kettle and simmer, uncovered, for 15
minutes. NOTE: At this point, you can cool the mixture to room temperature,
ladle into 1quart freezer containers, filling to about 1inch of the top.
Snap on the lids, label and date, then set in a zerodegree freezer and
freeze until firm. The Country Captain can be made several weekseven
monthsahead of time. When ready to serve, place the blocks of frozen
Country Captain in a large, heavy kettle, set over low heat, cover and
bring slowly to serving temperature, stirring now and then, taking care not
to break up the chunks of chicken. Remove and discard the bay leaves. Serve
the Country Captain over fluffy boiled rice (you can cook the rice while
the Country Captain reheats) then sprinkle each portion with some of the
toasted slivered almonds. Makes 6 to 8