For all you HA'MUNG and Hmong/Mong alike, this is the proper and preferred chicken preparation one needs to adhere to when prepping and cooking (boiling) the two chickens used towards a traditional Hmong/Mong funeral regardless if they are for Qhua Txooj or Tab.
1. Make sure any and all internal organs, including blood clots and/or entrails, are completely removed. Bottom line, the cavity needs to be pristine, completely clean of all internal and foreign substances. * This is the biggest mishap I see all the time. And some with dire repercussions too for all parties.
2. Make sure the chickens are completely cooked through. Since they are being boiled, 45 minutes is sufficient if the pot is big enough to fully immerse them. Otherwise 30 minutes per side, being flipped at each interval. Undercooked is contagious and can lead to food poisoning. If in doubt, overcooking it is fine. No problem.
3. DO NOT cut the beak, head, legs or any part of the chicken except what is absolutely necessary to clean it..
4. DO NOT tie any part of the chicken when placed in basket or bag. Wrapping them in foil from staining is OK though technically they should be placed freely inside.
These are the TOP 4 offenses I have witnessed time and time again at every funeral I have been to. And they all make fun of all you HA'MUNG for these offenses that in some cases have lead to some major repercussions for all parties involved.
Hope this helps. Questions and clarifications, just ask.