---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry
       Yield: 6 servings
       1    (5 1/2-to-6 lb) stewing hen
            -or capon,
            - cleaned and dressed
       2    Whole bay leaves
       2    Stalks celery (include tops)
       2 qt Water
       2 lg Yellow onions; peeled
            - coarsely chopped
       2 lg Sweet green peppers; cored,
            - seeded & coarsely chopped
       2    Garlic cloves
            - peeled and crushed
     1/4 c  Olive or other cooking oil
     1/3 c  Minced parsley
       1 c  Dried currants or raisins
       1 tb Curry powder
       1 ts Cayenne pepper
     1/4 ts Freshly ground black pepper
     1/2 ts Dried thyme, crumbled
     1/4 ts Ground cloves
       2 ts Salt
       2 cn (1 lb, 12 oz) tomatoes
            - with their juice
       3 c  Reserved chicken stock
       1 c  Toasted slivered almonds
   REMOVE ALL BODY FAT from the cavity of the bird, then place the bird and
   giblets in a large kettle. Add the bay leaves, celery and water, cover, and
   simmer 10-to-15 minutes; remove the liver and reserve. Re-cover the chicken
   and simmer 1-to-1 1/2 hours or until tender. Lift the chicken from the
   kettle and cool, strain the stock and reserve. In the same kettle, stir-fry
   the onions, green peppers and garlic in the oil 8-to-10 minutes over
   moderate heat until the onions are golden. Add all remaining ingredients
   except the almonds and simmer, uncovered, 45 minutes, stirring now and
   then. Meanwhile, skin the chicken, remove the meat from the bones, and cut
   in bite-sized pieces; also dice the giblets and reserved liver. Add the
   chicken, giblets and liver to the kettle and simmer, uncovered, for 15
   minutes. NOTE: At this point, you can cool the mixture to room temperature,
   ladle into 1-quart freezer containers, filling to about 1-inch of the top.
   Snap on the lids, label and date, then set in a zero-degree freezer and
   freeze until firm. The Country Captain can be made several weeks--even
   months--ahead of time. When ready to serve, place the blocks of frozen
   Country Captain in a large, heavy kettle, set over low heat, cover and
   bring slowly to serving temperature, stirring now and then, taking care not
   to break up the chunks of chicken. Remove and discard the bay leaves. Serve
   the Country Captain over fluffy boiled rice (you can cook the rice while
   the Country Captain reheats) then sprinkle each portion with some of the
   toasted slivered almonds. Makes 6 to 8 Servings