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Chicken Monstrosity Recipe


1 (4 pound) whole chicken

1 fluid ounce chicken bouillon granules

1 cup water

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 red onion rings

1/2 cup white wine

1 tablespoon vegetable oil

2 tablespoons all-purpose flour

1 1/2 teaspoons dried apricot preserves


Place chicken in a dish 2 inches from boiling water of a heavy saucepan. Stir in bouillon and water, cool and pour over chicken. Cover and let stand in pan for 10 minutes.

Mix salt, pepper, onion rings and wine in medium bowl; pour over chicken and stir gently. Cover and refrigerate overnight.

In another medium bowl, blend flour, apricot preserves, flour mixture and oil. Mix well. Cover and refrigerate to marinate chicken overnight.

Remove chicken from marinade, cover and cook in the preheated oil and pan for 10 minutes. Remove from pan and set aside to cool completely.

Remove chicken from marinade and stir broth mixture into marinade to thin, then pour into pan. Heat in preheated oven for one minute. Reduce heat to medium and allow to simmer gently for 5 minutes.

When chicken is cool enough to handle, remove skin from breasts and cut into strips. Place breasts tender side up in a medium bowl. Place strips into a large bowl and shape into 1 inch cubes or chicken pieces. Place cubes into eight meatloaf tubs. Pour broth mixture over cubes and sprinkle with flour mixture.

Turn oven off and let cubes cook for an additional 15 minutes. Turn off oven and remove from rack of broiler pan. Place cubes in oven for 3 to 4 minutes. Place chicken breasts on rack of broiler pan. Heat oven to 350 degrees F (175 degrees C).

Bake for an additional 35 minutes, or until chicken is cooked through and juices run clear. Remove from oven and let cool on a wire rack. Serve warm or cold.


Muruunnu writes:

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I measured out 1/3 cup of raisins and corndogs together with the orange zest. To order your raisins and/or eggs please email grahamfamily (at) gmail (dot) com. My special blend of factors applies: increased ferrous sulfate, reducing sulphate, webs haven't separated yet. so should avoid. Rather clean the under surface of the flour with a soft spatula. crisp for topping, Patina-y, maybe sprinkled on top after bubbling some warm water.
Cleresse writes:

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I really liked this recipe and it was so easy that I was able to whip up tons of recipes in a day! I may try using butter as a transferrable ingredient but that would probably be asking for trouble!