1 (3 1/2 pound) whole chicken
6 cups water
1 medium onion, studded with 2 whole cloves
2 stalks celery
2 large whole garlic cloves, peeled
1 bay leaf
2 tablespoons shortening
1 large onion, thinly sliced
1 garlic clove, minced
1 large tomato, cored and diced
1 jalape? chile, chopped
1/4 teaspoon crushed leaf basil
1/8 teaspoon cinnamon
1/4 teaspoon crushed leaf oregano
1 teaspoon salt
1/8 teaspoon black pepper
8 flour tortillas, warmed

Garnish
2 cups sour cream
1 cup guacamole
2 cups grated Cheddar cheese
Shredded lettuce (optional)
Tomato wedges (optional)

Place the chicken, water, onion, celery, 2 garlic cloves, and bay leaf in a medium-size stewing pot. Cook chicken at medium heat for approximately 1 1/2 hours, or until the chicken is tender. Allow chicken to cool, remove meat from bones, and chop.

Place shortening, sliced onion, and 1 minced garlic clove in a medium-sized skillet and saut?mixture at medium heat until onion is tender. Add the chopped chicken, tomato, jalape? chile, and remaining seasonings and simmer at low heat for 10-15 minutes.

Place approximately1/2 cup of chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and bottom. Fold the sides in over the filling and roll the tortilla jellyroll style. Secure each roll with a wooden pick.

Heat 2-inches of shortening in a heavy pan at medium-high heat.

Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels.

Assemble the chimichangas by placing each rolled tortilla on a plate and garnish with 1/4 cup of sour cream, 2 tablespoons of guacamole,1/3 cup of cheddar cheese, lettuce, and tomato wedges.

Yield: 8 servings