Mama Maggie's Kitchen

For the Filling:
Rinse chicken and remove any gizzards from the inside.
Place chicken in a large stockpot.
Add garlic, bay leaf, onion, salt and pepper.
Then add enough water to almost cover the entire chicken.
Cover and bring to a boil.
Reduce heat and cook for 45 minutes.
Remove chicken from the pot and let cool.
Strain the liquid and set aside for another recipe.
Once the chicken has cooled, separate the meat from the bones.
Set chicken meat aside.
Discard the bones.
For the Corn Husks:
Separate the corn husks.
Remove any debris, corn hair, or bugs that you may find.
Place in a large pot and cover with hot water.
Add a heavy object (like a pot lid) to fully submerge the husks.
The husks should be pliable in order to use.
Minimum 20 minutes. Best overnight.
For the Tamales:
Smear a thin layer of prepared masa on each corn husk.
To the middle of the masa layer, use your best judgement as to how much chicken to add.
Add salsa verde to the chicken. Again, using your best judgement.
Fold one side of the corn husk in.
Fold the other side in.
Fold the pointy top to the center of the tamale.
Set standing up while assembling the other tamales.
Repeat until there are no more corn husks left.
Add 2 cups of hot water to a steamer pot.
Add the insert and place some corn husks on the insert.
Place all the uncooked tamales to the pot.
The tamales should be standing with the open side up.
Cover and cook on low for 1 ½ to 2 hours.
Turn off the heat and let the pot stand covered for 30 minutes.
The tamales are ready when masa peels away from the corn husks easily.