Thaw the chickens in salted water. Flip over so both sides are well thawed. Rinse in and out. Cover with water, bring to a boil, 15 minutes, drain,, then simmer one hour at 200F degrees in fresh water. Dry. Use poaching water to cook rice.

Brown the whole chickens in olive oil in the dutch oven on all four sides. The browner the chicken skin, the darker the broth. Cover with 8 cups water, add vegetables, herbs, pepper, bring to slow gentle boil then turn down to a very low simmer, low flame, overnight. The simmer should bubble the broth, but barely.

Make the consommé. Simmer pure clear consommé broth to condense to 4 cups from 8 starting. Takes a few hours, smells delicious. Taste. Add optional chicken bouillion cube if desired.

Put pulled cornish hen meat, jullienne vegetables and rice in broth, warm, not too hot. Taste and add flaked seasalt and white pepper to taste. Sprinkle soup with parsley garnish. Serve soup with tortillas for dipping, or a slice of fresh baked sour dough bread. Enjoy.

Traditonally, After the broth has been consumed, you create a second course from the meat, rice and vegetables on your plate, with a fresh tortilla. Pour cup of boiling water over cup of masa corn flour, stir with wooden spoon, roll into ball. Rest five minutes, make eight balls. Press flat into tortillas, crisp and blister in hot dry cast iron skillet. Use as wrap around chicken rice vegetable mix.

The meat and vegetables and rice in the soup are also eaten as a second course with a slice of fresh baked sour dough bread, pickled cucumber, pickled boiler onions, and a condiment sauce called piccalilly. Seconds are obligatory. Enjoy.