Black Chicken Sandwiches Recipe

Directions

Boil the chicken breasts 30 minutes, until no longer pink and juices run clear.

Place them on a large baking sheet. Place salt and pepper over all including the thighs. Drizzle with olive oil and sprinkle with chicken broth.

Bake in preheated oven for 50 minutes.

Dredge the chicken breast slices in flour, then in a mixture of the baking powder, butter or margarine, vinegar and salt.

Separate pressing the firm halves of meat against the seam. Return them to the pan with their juices directly onto the sides and over the bottoms. Open the chicken and meat halves, and spoon into the pans.

Bake uncovered in the preheated oven for 10 minutes. Reduce heat to medium and allow the chicken and vegetables to cool.

Combine the tisane rose water, lemon juice and sage. Sprinkle this mixture to cover the chicken breast halves. Cover the sides of slow cooker with the chicken breast halves and vegetables. Secure one rim with toothpicks, then tension the edges of the lid by pressing against the chicken by entire thickness. Place chicken and vegetables onto the pan. Sprinkle with sliced mushrooms, pecans or cornflakes.

Cover pot to keep liquid from condensing. Cook on medium-low setting for 8 hours or on high setting for 4 hours.

Remove breasts from pot and set on plastic wrap for standing before removing pot. Rinse thoroughly under warm tap water and pat dry. Wash under cold running water and pat dry any dry meat pieces before touching. Dip rack into water to every concern, then place chicken onto rack.

Prepare the bubing and pounding of the chicken by pouring parts of the juices into the bottom of the slow cooker. Bring the mixture to a rolling boil. In a small bowl, mix the 3 tablespoons of olive oil and baking powder; stir well into the pot. Gradually pour broth into the pot, stirring constantly.

Slowly pour tisane rose water into the pot with the chicken and vegetables. Sprinkle pan with crumbled celery saltine and thyme seeds. Curl meat over chicken, covering completely. Let marinate in refrigerator for 6 hours. Drain excess liquid from pan and remove meat.

Preheat oven to 350 degrees F (175 degrees C). Discard pot (discard brine) and stir celery saltine, lemon juice, butter, kalamata or Italian seasoning over meat to taste. Place chicken over celery saltine mixture and place on rack of dish. Bake uncovered for 30 minutes. Flip chicken over and bake an additional 10 minutes.

Place chicken on rack of celery saltine mixture on top of racks. Crumble fungus, celery seed and tisane over vegetables in top rack of dish. Cook covered at 350 degrees F (175 degrees C) for 6 hours, or until chicken is no longer pink and juices of the chicken run clear.

Remove skin from chicken breasts and cut the tops off with a metal spatula. Chop chicken breasts up into 6 pieces. Place the bottoms of the breasts into a separator, filling about 1/8 inch half way to the top of the breasts. Season with cut-off portions of lemon pepper, garlic, basil, and salt and pepper flakes.