• 1 whole chicken, cleaned
• 2 stalks celery
• 1 medium onion, skinned
• 1 carrot
• 3 cloves garlic, peeled

• 1 bay leaf
• 10 whole peppercorns
• 2 bunches green onions, chopped fine including tops
• 1 1/2 cups fresh lemon juice
• 1 fresh jalapeno pepper, minced

Place chicken, celery, onion, carrot, garlic, bay leaf and peppercorns in a large stock pot. Cover with water and cook 30 minutes, or until chicken is just done. Do not over cook. Remove chicken from broth when slightly cool. Discard vegetables and spices and store stock for use in other recipes. Shred meat by hand into large bowl. Chopping the meat will not produce the texture needed for Kelaguen. (Food processor not recommended). Add green onion and Jalapeno pepper. Blend by hand. Pour in lemon juice, mix well, continuing to use your hands. Mixture should be moist. (Add more lemon juice if necessary.) Seal bowl and refrigerate at least 6 hours before serving. Serve with finadene, either in pita bread as a sandwich or on a plate.

Finadene Sauce: Equal parts of Kikkoman soy sauce and white vinegar, more or less of either to taste. Add lots of green onions chopped fine (should consume almost all of liquid). Add minced hot pepper to taste and a squeeze of lemon juice before serving.