Spinach and Rice

1: Sauté the whole chickens lightly.

2: Add the vegetables and bay leaves to the pot and sauté for a few minutes.

3: Season with salt and pepper, then cover with water. Simmer until the chicken is fully cooked.

4: Remove the chicken from the broth and let it cool. Separate the chicken skin and meat, and set aside.

5: In a sauté pan, melt the chicken fat and skin. Add ghee and minced garlic. Sauté until the garlic becomes aromatic (approximately 3-5 minutes).

6: Add chopped cilantro and sauté until fragrant. Transfer the cilantro mixture to the large pot of broth.

7: Add approximately 2.5 pound bags of spinach to the broth (may need more). Once it comes to a boil, slowly add the spinach and watch it shrink.

8: Do not overcook the spinach. After adding all the spinach, boil for another 5 minutes and then turn off the heat.

9: Add the chicken meat that you peeled off the bones.

10: Season with salt, pepper, and any other desired seasonings, such as Vegeta for added flavor. Squeeze in a lemon and add a jalapeño if desired.

11: Serve the dish with a side of rice, pilaf, and lemon wedges.