Chicken in Green Pipian Sauce

Place the Whole chicken, cut into 8 pieces, in a large pot with 10 grams of Fine sea salt and enough water to cover. Bring to a boil, then reduce heat and simmer until the Whole chicken, cut into 8 pieces, is cooked through and tender, about 30-40 minutes. Reserve 500 grams of the cooking liquid and set the chicken aside.

While the chicken cooks, prepare the sauce ingredients. In a dry skillet over medium heat, toast the Raw pumpkin seeds, stirring constantly, until they puff slightly and turn lightly golden, about 5-7 minutes. Be careful not to burn them. Set aside.

In a separate pot, combine the Tomatillos, husked, Serrano chiles, Jalapeño chiles, 15 grams of Garlic cloves, and 75 grams of White onion. Cover with water and bring to a boil. Cook until the Tomatillos, husked, are soft and have changed to a dull green color, about 10-15 minutes. Drain and set aside.