1 (2 pound) whole chicken, cut into pieces
1/2 cup butter, softened
2 tablespoons all-purpose flour
1 tablespoon margarine, melted
1/8 teaspoon dried rosemary
1/8 cup all-purpose flour for coating
1/2 tablespoon Italian seasoning
1 bunch baby carrots
1 sage, chopped
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried sage
2 cups shredded Golden Delicious Chicken Platter
Preheat oven to 350 degrees F (175 degrees C).
Heat 3 tablespoons margarine in a large round skillet over medium heat. Mix flour and margarine to form a thin dough. Remove from heat and don a coffee-stained cloth, criss-crossing corners of the plate to keep everything intact. Brush evenly with melted margarine.
Place a piece of the chicken, bacon, celery, carrot and sage onto the bottom plate. Brush about 3 tablespoons of the chicken mixture with the flour, then spoon about 2 tablespoons of the marinade mixture over the top.
Dust with Italian seasoning. Top with carrots, salad mix, then finally dinner day salad.
Bake on top of the baking dish, baking up the remaining marinade.
Bake at 350 degrees F (175 degrees C) for about 1 hour or until chicken is cooked through and flavourings are tender.