Break down chickens to get 4 breasts on the bone (with skin) and 4 leg-thigh pieces. Trim all fat and skin from the carcasses and hack into small pieces.
In a small bowl, combine chili powder, ground cumin, fennel pollen, white pepper, and fine salt. Rub all over chicken breasts, cover and keep refrigerated.
Preheat an outdoor grill for indirect grilling. Season chicken legs with salt and pepper, wrap in aluminum foil to form a pouch. Grill away from the heat source until chicken is very tender, about 1 hour.
Place the chicken bones, dried mushrooms, carrots, celery, onion and salt in cheesecloth and tie off with twine. Add beer and water to stock pot and toss in tied up bones. Bring to a boil and lower to a simmer. Simmer for 2 hours. Remove tied up bones.
After the legs have cooked for 1 hour, remove from grill. Discard skin and bones, shred chicken meat and set aside. Place dry rubbed chicken breast on grill skin side down over direct heat. Grill chicken, turning once, until cooked through about 5 to 6 minutes per side. Meanwhile, in a saucepan, heat Barbeque Sauce to simmering. Stir in leg meat.
When the dish is 5 minutes away from finished, measure out 4 cups hot stock into a clean saucepan. Return to simmer, add white rice, cover and remove from heat. Let sit 5 minutes, then fluff with a fork.
Slice chicken breast, serve over rice with leg meat and Corn and Black Bean Salsa.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Barbecue Sauce:
2/3 cup ketchup (recommended: Heinz)
4 ounces beer
2/3 cup packed light brown sugar
1 teaspoon hot chili powder
Combine all ingredients in a large bowl.
Black Bean and Corn Salsa:
2 (15-ounce) cans black beans, rinsed and drained
6 ounces frozen corn, thawed
1 large beef steak tomato, seeded and finely diced
1 medium green bell pepper, seeded and finely diced
1 teaspoon chopped fresh cilantro leaves
1 clove garlic, chopped
1 jalapeno, seeded and finely chopped
1 cup tomato juice
1 medium red onion, finely diced
1 lime, juiced
In a mixing bowl, toss all of the ingredients together and let sit for 1 hour.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1461.66 Kcal (6120 kJ)
Calories from fat	623.27 Kcal
		% Daily Value*
Total Fat	69.25g	107%
Cholesterol	408.15mg	136%
Sodium	1580.6mg	66%
Potassium	1360.25mg	29%
Total Carbs	97.29g	32%
Sugars	5.62g	22%
Dietary Fiber	5.88g	24%
Protein	91.3g	183%
Vitamin C	21.7mg	36%
Vitamin A	0.5mg	15%
Iron	12.5mg	70%
Calcium	173.2mg	17%

Amount Per 100 g
Calories	116.37 Kcal (487 kJ)
Calories from fat	49.62 Kcal
		% Daily Value*
Total Fat	5.51g	107%
Cholesterol	32.49mg	136%
Sodium	125.84mg	66%
Potassium	108.29mg	29%
Total Carbs	7.75g	32%
Sugars	0.45g	22%
Dietary Fiber	0.47g	24%
Protein	7.27g	183%
Vitamin C	1.7mg	36%
Iron	1mg	70%
Calcium	13.8mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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