The traditional Oaxacan way to serve Mole Negro is with poached turkey which renders a tasty broth that's used to balance the flavor of the sauce and to cook the rice, as well. In Oaxaca, we have wonderful organic turkey products produced by Cuni Cuni, a true cottage industry. Mixtecan village women raise the turkeys and grow the organic food for them on their ranchitos.
Often chicken is used instead of turkey but the instructions are the same for both.
For the turkey/chicken broth:
3½ pounds turkey/chicken parts, bone in, or 1 small whole chicken, cut up
1 large white onion, studded with a clove (?)
2 celery ribs with leaves, or 1 celery heart with leaves
½ large or 1 small head garlic, cut in half horizontally
2 carrots, peeled and thickly sliced
1 bay leaf
1 whole dry chile de árbol, stem on or chile japonés
3 black peppercorns
1 fresh sprig thyme or a pinch of dried
1 whole allspice
1 tbl Sea salt, or to taste
In a heavy 6 quart stockpot, pour about 3 quarts water. Add everything except the salt and bring to a boil. Add the turkey/chicken, bring to a boil again, then lower the heat and simmer, covered for about 45 minutes to 1 hour, or until juices run clear when the dark meat is pierced with a fork. Add the salt. Remove the meat and set aside. Keep warm.
For the Mole Negro:
Heat a 12 oz jar of ¡Ya Oaxaca! Mole Negro Sauce in a saucepan until hot. If the sauce is too thick, thin it with a little broth. Serve a piece of turkey/chicken on a plate or shallow bowl and pour the hot mole sauce on top.
Serve with cilantro or chepil rice, and plenty of fresh corn tortillas!