Black and Gold Chicken with Dirty Rice and Black Bean and Corn Salsa - chickens

Method

• Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces.
• Trim all fat and skin from the carcasses and hack into small pieces.
• In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt.
• Rub all over chicken breasts, cover and keep refrigerated.
• Preheat an outdoor grill for indirect grilling.
• Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch.
• Grill away from the heat source until chicken is very tender, about 1 hour.
• Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine.
• Add beer and water to stock pot and toss in tied up bones.
• Bring to a boil and lower to a simmer.
• Simmer for 2 hours.
• Remove tied up bones.
• After the legs have cooked for 1 hour, remove from grill.
• Discard skin and bones, shred chicken meat and set aside.
• Place dry rubbed chicken breast on grill skin side down over direct heat.
• Grill chicken, turning once, until cooked through about 5 to 6 minutes per side.
• Meanwhile, in a saucepan, heat Barbeque Sauce to simmering.
• Stir in leg meat.
• When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan.
• Return to simmer, add white rice, cover and remove from heat.
• Let sit 5 minutes, then fluff with a fork.
• Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
• A viewer, who may not be a professional cook, provided this recipe.
• The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• 2/3 cup ketchup (recommended: Heinz)
• 4 ounces beer
• 2/3 cup packed light brown sugar
• 1 teaspoon hot chili powder
• Combine all ingredients in a large bowl.
• 2 (15-ounce) cans black beans, rinsed and drained
• 6 ounces frozen corn, thawed
• 1 large beef steak tomato, seeded and finely diced
• 1 medium green bell pepper, seeded and finely diced
• 1 teaspoon chopped fresh cilantro leaves
• 1 clove garlic, chopped
• 1 jalapeno, seeded and finely chopped
• 1 cup tomato juice
• 1 medium red onion, finely diced
• 1 lime, juiced
• In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.