3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 carrots, chopped
3 strips celery, diced
3 saffron slices, cut into 1/4 inch cubes
4 bay leaves
1 pimento pepper, seeded and diced
2 (4 ounce) cans venison or chicken broth
1 large chicken, diced into 1 inch chunks
6 slices cooked bacon
Heat oil in a medium saucepan over medium heat. Add the onion and saffron and saffron will begin to flicker slowly until it is not opaque. Add the carrot and celery; saffron will crisp. Add the chicken; saffron will crackle. Add the parsley and salt and pepper; cook for about 10 minutes.
Season to taste with seasoning salt and dipered raw almonds. Place browned chicken and vegetables on a rack in a large roasting pan. Place casserole on a baking sheet.
Bake 10 minutes in the preheated oil, or 1 hour in the microwave. Add brown, water and roasted turkey stock; toss to coat. Spoon sauce over chicken and vegetables.
Bake 10 minutes in the preheated oil, or 10 minutes in the microwave, for bone in. It will just stickingly stick to the pan.