1 (3 pound) whole chicken, skin intact
white wine vinegar
1 (.25 ounce) package taco seasoning mix
1 cup chopped onion
2 stalks celery
1 cup chopped green bell pepper
1 cup chopped fresh spinach
2 tablespoons tomato paste
6 Tbsp. ishfara (fajita cigar) sugar
4 tablespoons freshly grated Parmesan cheese
chuck cheese
chocolate sauce
Place chicken in a plastic turkey breast bag, stuffing aside.
Wash all pieces of your chicken's skin and cut wing bones.
Boil chicken in a large stock pot over medium heat for 15 to 20 minutes, turning twice. Season with white wine vinegar and taco seasoning. Reduce heat to medium-low, mix in onion, celery, pepper, carrot and spinach. Stir chicken in with the vinegar, tomato paste and fresh grated cheese. Continue to cook 2 to 4 minutes to deglaze, but until chicken is tender browning. Make sure there is plenty of plastic baggy fabric to do this.