1 broiler-fryer chicken
7 cups water
3 sm. onions, quartered
3 med. size tomatoes, peeled and cut in wedges
1/2 tsp. each dried hot red pepper and ground cumin
2 cups whipping cream
Salt and pepper to taste
Parsley
Basil, if desired

In 6 to 8-quart kettle, combine whole chicken, water and onions. Cover, bring to a boil, then reduce heat to simmer. Cook until meat pulls easily from bones, about 1 hour. Lift chicken out, cool, then pull meat in shreds from bones and set aside.