Texas Barbecue Chicken - cooking recipe

Ingredients

1 chicken, cut up
1 large onion
1 can whole tomatoes, shred to release juice
1/2 c. prepared mustard
1 Tbsp. vinegar
1/2 Tbsp. Worcestershire sauce
1 (4 lb.) stewing chicken, cut up
8 c. water
4 stalks celery with leaves
1 medium carrot, sliced
1 small onion, cut up
2 sprigs parsley
2 tsp. instant chicken bouillon granules
1/4 tsp. pepper
1/2 (10 oz.) can (2/3 c.) tomatoes with green chilies
2 slices white bread, torn
2 Tbsp. creamy peanut butter
4 whole cloves
3 whole black peppercorns
1/2-inch stick cinnamon
3/4 tsp. chili powder
1 small clove garlic, minced

Preparation

Place chicken pieces in Dutch oven with water.
Add celery, carrot, onion, parsley, bouillon granules and pepper; bring to boiling.
Cover and cook over low heat 2 to 2 1/2 hours until chicken is tender.
Remove chicken pieces; place in
a 2-quart casserole.
Strain broth; skim off fat.
Reserve 1 1/2 cups of the broth for sauce (cover and refrigerate remaining broth for another use).