Mother Hen's Roast

Name: Mother Hen's Roast
Yield: 8
Ingredients: 2 mother hens cut into pieces; 2 tomatoes without skin and seeds; 2 large onions chopped; 1/2 cup of fresh parsley chopped; Butter to taste; 4 cloves of garlic minced; 5 sprigs of rosemary and thyme; Green scallion chopped; Salt, cinnamon, and black pepper to taste; 1/2 cup of olive oil (or lard); 2 cups of chicken blood mixed with 3 tablespoons of vinegar

1
2 mother hens cut into pieces
2
2 tomatoes without skin and seeds
3
2 large onions chopped
4
1/2 cup of fresh parsley chopped
5
Butter to taste
6
4 cloves of garlic minced
7
5 sprigs of rosemary and thyme
8
Green scallion chopped
9
Salt, cinnamon, and black pepper to taste
10
1/2 cup of olive oil (or lard)
11
2 cups of chicken blood mixed with 3 tablespoons of vinegar

Ingredients

1
2 mother hens cut into pieces
2
2 tomatoes without skin and seeds
3
2 large onions chopped
4
1/2 cup of fresh parsley chopped
5
Butter to taste
6
4 cloves of garlic minced
7
5 sprigs of rosemary and thyme
8
Green scallion chopped
9
Salt, cinnamon, and black pepper to taste
10
1/2 cup of olive oil (or lard)
11
2 cups of chicken blood mixed with 3 tablespoons of vinegar

Directions

1
Season the chicken pieces with all seasonings and let it rest for several hours or overnight
2
Douse a pan with olive oil or lard
3
Heat it up well
4
Fry the chicken pieces until golden brown on all sides
5
Reserve the ones that are ready while the others finish frying
6
Gather all the pieces in the pan and add 1 cup of water
7
Maintain low heat until everything is cooked through
8
Add the blood mixed with vinegar, let it simmer and serve.