Cook until it's tender and falls from the bones.
Remove the chicken meat from the bones and skin, and shred it.
Place the shredded meat back into the stock and simmer 15 minutes.
Drain most of the liquid. Prepare chicken filling:
Saute 1/2 onion, add chicken,
season it to taste with more chili powder, garlic powder, salt, and pepper. Mix 3 c. masa with 1 & 1/2 c. chicken broth and scant 1/2 tsp. salt.
Add some chili powder to it for a bit of color.
(Add water if necessary to incorporate all of the dry masa.)
Knead. It should be about the consistency of playdoh.
Place 1 lb. lard in mixer bowl, soften, add the masa mixture and mix together well,
to the consistency of frosting.
Place a little blob of it, (1 tsp. or so) into a bowl of water. It should float a bit.
To ensure that the steam stays in well, place a sheet of aluminum foil on top and
place the lid on top of it. Steam for an hour or more.
They're done! Tamale wrapper on left......steamed tamale on the right.