1 (3 pound) whole chicken, cut into pieces or pieces
1 (3 ounce) can tomato paste
1 carrot, sliced
1/2 cup milk
4 stalks celery, quartered
1 large mixed salad greens
1 cup ketchup
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 tablespoon barbecue sauce
2 eggs, beaten
1 cup water
salt and pepper to taste
Let the chicken sit in a large bowl for at least 6 hours, turning over chicken once in 15 minutes.
Dredge the chicken pieces in flour and pat dry with paper towels.
Place chicken pieces in a large stockpot. Heat oil in medium skillet over medium heat. Place celery and diced carrots in skillet. Bring to a boil over high heat, then reduce heat to medium. Reduce heat to low (low is better), and cook, stirring occasionally, for 5 minutes, until vegetables are tender. Stir in tomato paste and carrot stock. Cook, stirring, until carrots are completely crisp; halving while stirring. Transfer carrots to the stock pot along with chicken pieces. Stir chicken and celery into vegetable mixture. Bring heat down to medium and cook until chicken is no longer pink and is cool enough to handle. Discard remaining ingredients. Season with barbecue sauce. Place eggs in pot. Bring water to a boil and add chicken. Return chicken pieces to stock pot. Transfer chicken to sauce and toss cornflakes with lemon juice and Worcestershire sauce. Serve chicken tender side-down in dish.