It's Munchtime

Poultry

Put the chicken bones in a pot and cover it with water. Bring it to a boil and skim off the fat. Lower the heat.
Add the onion, garlic, clove, star anise, cilantro and two teaspoons of salt. Simmer for one hour.
In a separate pot add enough water and a couple of teaspoons of salt. Bring it to a boil and cook the noodles. Drain and rinse with cold water.
Remove the chicken from the pot and reserve it. Strain the broth.
Pick all the meat from the chicken bones and add it back to the simmering broth.
Add the mushrooms, soy sauce and sesame oil. Continue simmering for fifteen more minutes.
Put some noodles in a bowl. Top with a few broccoli florets. Fill the bowl with hot broth and garnish with green onion and chilli pepper.

Use a pair of scissors to remove the backbone and breastbone of the chicken.
In a blender mix the garlic and spices with orange juice. Marinate the chicken for 24 hours.
Prepare the grill so that the coal only covers half of the grill.
Place the chicken bone side down on the part of the grill without charcoal.
Cover the grill leaving a small opening to let in some air.
Baste the chicken with the orange marinade every ten or fifteen minutes.
Usually the chicken is ready after one or two hours depending on how hot the grill is.
Serve with cilantro salsa and hot tortillas.

Braise the chicken with enough water, salt, 2 garlic cloves, 1/4 onion and cilantro.
Devein the chiles and put them in hot water. Set aside.
Roast the remaining garlic and onion, the peanuts and tomatoes.
Blend the chiles, garlic, onion, peanuts and tomatoes. Add water if necessary.
Run the sauce through a sieve and put it in a heavy bottom pan over medium low heat. Add salt and pepper to taste.
Add the cooked chicken quarters and simmer for a few minutes.
Serve and garnish with toasted sesame seeds.

Note: This is a simplified version of Mole Poblano.

Split the chicken in six pieces and cook it with enough water, 1/4 onion and two garlic cloves.
Remove the seeds from the chiles and cut them in 1 inch pieces.
Put the lard in a large pot over low heat. Add the chillies, peanuts, almonds, raisins, peppercorns, garlic, bay leaves, bread, tortilla, onion and cinnamon. Stir constantly to avoid burning some of the ingrediens. Let the flavors develop.
Once the ingredients are slightly toasted transfer them to a blender and blend them with enough broth from the chicken to form a thick sauce.
Put the sauce back in the pot and cook over medium-low heat stirring constantly.
Add the chocolate and allow it to melt. Keep stirring to avoid burning the sauce.
Add salt and sugar to taste.
Serve the sauce over the chicken. Sprinkle sesame seeds on top.

1 chicken, cut into 6 parts (2 breasts, 2 thighs & legs, 2 wings), excluding the back.
Olive oil
Salt

Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.
Preheat the oven to 400°F (205°C)
Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.
Sprinkle the chicken pieces all over with black pepper and a little more salt.
Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan. Don't crowd the pan; allow room in between the pieces.
Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken. Then lower the heat to 350°F (175°C) and bake for an additional 10-30 minutes until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.
If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.
Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Soak the achiote seeds in warm water for a couple of hours.
In a pot simmer the guajillo chiles and the garlic cloves until soft.
Blend together the guajillo chiles, garlic cloves, achiote seeds, allsipce, cloves, cinnamon, orange juice, lime juice and salt.
Use this mixture to marinate the chicken thighs for 24 hours in the refrigerator.
Take the chicken out of the refrigerator a couple of hours before cooking so it comes up to temperature.
Grill the chicken thighs over charcoal. First sear them for a couple of minutes on each side over really hot coals. Then transfer them to the "cool" side of the grill, cover it, open the air vents half way and let them finish cooking for ~20 minutes or until fully cooked.