Black and Gold Chicken with Dirty Rice and Black Bean and Corn Salsa

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Fennel pollen????

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Either this recipe is written poorly, or I must be reading it cock-eyed..

They say to butcher the chickens to yield 4 breasts and four thigh-leg combos to be seasoned and grilled seperately.

THEN...

'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.'

Where did the bones come from? Backs? Wings? The bones from the thigh-leg quarters after grilling?

I don't get it.

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Great recipe, my husband LOVED the black bean and corn salsa. Thanks!
Sally From The Valley

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My family and I just finished enjoying this recipe and I couldn't wait to post it.... The only thing I altered was pink beans for the black and it was just wonderful, the flavors were a great blend- my husband was in love with the rice\salsa mixture.... This will become a family favorite through out our upcoming bbq season!... I hope several of you will give it a try, very easy....