![Image](http://i295.photobucket.com/albums/mm157/Rchaux/cso1.jpg)
The herbs were chopped fine and put in a cheese cloth "bag". Oh not the garlic, that was grated and reserved for the chicken braizin.
This is the de-boned chicken with the bowl of Publix "Mojo" Sauce marinade. I use the Publix brand cause it does not contain MSG.
![Image](http://i295.photobucket.com/albums/mm157/Rchaux/cso2.jpg)
The cubed chicken in the Mojo sauce.
![Image](http://i295.photobucket.com/albums/mm157/Rchaux/cso3.jpg)
The chix bones in 1 gal. H2O with 1 Tbs salt, 1 Tbs FGP, 1 tspn sesame oil, 3 bay leaves and the "spice bag".
![Image](http://i295.photobucket.com/albums/mm157/Rchaux/cso4.jpg)
The chicken "braisin" in EVOO and garlic
![Image](http://i295.photobucket.com/albums/mm157/Rchaux/cso5.jpg)
On the left you the bones removed from the stock with chopped Brussels sprouts. On the right we have the marinated chicken "braizin" with the onions and celery.
![Image](http://i295.photobucket.com/albums/mm157/Rchaux/cso4a.jpg)
Now we combine the two pots and add some sliced Compari tomatoes, shallots and fresh peas. And add one Tbs Siracha Sauce (Rooster)
![Image](http://i295.photobucket.com/albums/mm157/Rchaux/cso6.jpg)
Simmer for twenty minutes...
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![Image](http://i295.photobucket.com/albums/mm157/Rchaux/cso7.jpg)
And served, dis will put some warm on yo bones in de chilly!
![Image](http://i295.photobucket.com/albums/mm157/Rchaux/cso8.jpg)