1 HEN; CUT UP, SEASONED WITH CARMALETE'S SEASONING
4 QTS WATER MEDIUM STOCKPOT
1 LG ONION; PEELED, CHOPPED
1 EA. GREEN, RED BELL PEPPER; WASHED, SEEDED; CHOPPED
2 C PURPLE CABBAGE; WASHED, SLICED THICK, AND SLICED IN 1/2
2 CARROTS; PEELED, RINSED, ENDS OFF, SLICED THICK
1 C FROZEN CORN 1 LG POTATO; PEELED, RINSED, CUBED
CARMALETE'S SEASONING
DAY BEFORE: PREP CHICKEN WITH . REFRIGERATE OVERNIGHT OR A MINIMUM OF 6 HRS.
SOUP DAY: REMOVE CHICKEN FROM REFRIGERATOR; UNCOVER AND LET COME TO ROOM TEMPERATURE. IN A LG STOCKPOT #8, BRING WATER TO A BRISK ROLLING BOIL. CAREFULLY SLIP CHICKEN INTO THE HOT WATER. LET BOIL FOR 2 HRS. CAREFULLY REMOVE HEN, DISCARDING BONES AND SKIN. SKIM OFF GREASE; DISCARD, THEN RETURN MEAT TO THE POT.
ADD CARROTS, POTATOES, AND CORN; BOIL FOR 45-50 MINUTES BEFORE ADDING ONION, CABBAGE, AND PEPPERS. TASTE; IF MORE CARMALETE'S IS DESIRED, THEN ADD NOW. COOK FOR ANOTHER HOUR. SERVE OVER COOKED RICE.
SERVES: 6