Salsa Verde Chicken Tamales Recipe

Place the 4 lb chicken in a roasting pan or Dutch oven, along with any organs and the neck. Tuck 10 garlic cloves under the skin.

Scatter half a large onion around the bottom of the pan, then pour in 4 cups of water.

If you're using large green olives, cut them in half; smaller ones can stay whole. You can remove the pits if you like, but it's not strictly necessary (just be mindful when eating).

Place the prepared olives in a small bowl and set aside.

Fold one side of the husk over the filling, then the other. Fold up the bottom to seal the tamale.

You can tie them closed with a thin strip of husk if you like, but it's not essential for steaming.

Carefully remove the tamales from the pot. You'll know they're done when the husk pulls away cleanly from the masa without sticking.

This recipe yields about 4 dozen tamales. They freeze well; simply defrost and steam until warm when you're ready to eat them.