1 whole fryer (skin peeled)
2 tsp. chili powder
1/4 tsp. cayenne pepper
1 tsp. cumin
1 tsp. salt
1 tbsp. oil (heated in Dutch oven)

Rub chicken with mixed dry ingredients. Brown on all sides in Dutch oven, cover, turn low. Cook 35 to 45 minutes. Chicken to platter (keep warm) or cool and cut up to put in ziplock bags for later heating in microwave.

Two even fairly large chickens fit in my Dutch oven. When I use two chickens, I use three times the dry ingredients.

Cool the Dutch oven overnight after chicken is removed and the broth will gel making it possible to pour off the fat. This broth is nice for "chili" noodles.

CHILI NOODLES (See above) :
1 1/2 qts. chili chicken broth
1/2 c. chopped celery
1/2 c. chopped onion
Cooked giblets, chopped
Salt to taste
2 c. noodles