1/2 cup chicken bouillon granules
3 tablespoons chicken bouillon granules
3 tablespoons vegetable oil
1/2 cup water
1 onion, thinly sliced
1 tablespoon honey
3 tablespoons white sugar
2 tablespoons white sugar for decoration
Preheat the broiler.
Heat oil in a large skillet over medium heat. Place bacon, chopped, and sausage in the pan. Fry until evenly brown. Remove from pan. Remove from grease, and set aside. Add chicken bouillon and vegetable oil, stir, and place on large baking sheet. Sprinkle over thickest part of chicken bouillon.
Bake uncovered in broiler until bacon is crisp and chicken is tender, about 45 minutes.
While chicken is cooking, stir in honey; cooking time should be about 20 minutes. Season chicken with sugar, stirring constantly. Pour enough liquid into pan to make a partially covered layer.
Remove chicken from pan and lay in a large of dish. Discard remaining chicken, then stir in cider vinegar. Repeat with remaining chicken and bacon, stirring well. Bring to a boil, then reduce heat to medium/low. Cover, reduce heat, simmer 1 hour stirring occasionally.
Remove bacon centers of bread around edge to prevent browning. Return to newspaper or paper towels to keep from browning. Spread over chicken; cool even. Fill, cooled, and cut into 8 slices. Serve at room temperature.