Tamales de Pollo con Salsa Verde Tamales with Chicken and Green Salsa

Ingredients

• Six 5- to 7-ounce bone-in chicken thighs, skin removed and reserved (about 2 1/2 pounds; 1.1kg)
• Kosher salt and freshly ground black pepper
• 1/2 large white onion, peeled and quartered (5 ounces; 142g)
• 1 large carrot, peeled, trimmed, and halved crosswise (6 ounces; 170g)
• 5 medium cloves garlic (25g), peeled
• 1 whole bay leaf
• 4 serrano chiles, stems removed
• 1 plum tomato, halved (6 ounces; 170g)
• 2 tomatillos, husks removed, halved (4 ounces; 113g)
• 1 cup fresh cilantro leaves and tender stems
• 3 medium cloves garlic (15g), peeled
• 1 1/2 teaspoons black peppercorns
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin seeds
• Kosher salt
• 25 large dried corn husks, each measuring about 8 or 9 inches long by 6 inches wide (6 ounces; 170g) (see notes)
• 1 cup lard, vegetable shortening, or duck fat (6 ounces; 170g), softened
• 3 1/3 cups masa harina (12 3/4 ounces; 361g)
• 1 1/4 teaspoon (6g) baking powder
• 1/2 teaspoon Diamond Crystal kosher salt; if using table salt use half as much by volume
• 2 cups (475ml) homemade chicken, pork, or beef broth or store-bought low-sodium chicken broth (see notes)

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