1 (4 pound) whole chicken, cut into pieces
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 cups milk
4 tablespoons beef broth
4 cups sliced fresh mushrooms
2 teaspoons dried sage, crushed
1 bay leaf
2 stalks celery, finely chopped
2 potatoes, peeled and cubed
3 cups bread cubes, crumbled
1/2 cup shredded cabbage
2 bay leaves
salt and pepper to taste
Bone the whole chicken in a large pot over medium-high heat. Season with salt and pepper to taste. Once the cooked chicken is done, transfer it to a medium saucepan and let cook until its juices run clear, 20 minutes. When the juices run clear, squeeze out all fat from the pan, add the milk and stir over medium heat, adding little water as necessary. Continue to cook, stirring occasionally until all liquid evaporates and all vegetables are tender, 20 minutes more. Stir in the broth and cooking temperature. Then add the mushroom, sage and the bay leaf and simmer gently for 20 minutes.
Serve warm. Sprinkle with ground celery and potatoes and garnish with cotija. Garnish with bay leaves and season with salt and pepper.