1/4 cup olive oil
1 pound lard
2 cups chicken breasts
3 tablespoons vegetable oil
2 1/2 tablespoons Italian seasoning
1 clove garlic, minced
2 teaspoons salt
3 tablespoons white sugar
1 teaspoon crushed red pepper
Heat olive oil in a large skillet over medium heat.
Add lard; brown and drain on paper towels. Steam the chicken breasts ten minutes, turning them. Remove thighs from oven. Add olive oil, water, sugar, garlic, salt and rosemary. Stir just until lightly browned.
Remove breasts from oven. Remove breasts from oven. Brush entire bottom of a greased 9x13 inch baking dish with egg wash. Arrange drumsticks in dish, placing drumsticks about 3 inches apart. Season with Italian seasoning, garlic, salt, sugar, red pepper and saltine breadcrumbs.
Place drumstick halves over chicken, drumsticks to cover and skin side down on baking dish. Cover drumsticks with foil and refrigerate. Sprinkle with zucchini or pita slices.
Bake uncovered for 6 to 8 hours, turning drumsticks every 5 to 7 minutes. As the drumsticks cook, they crack and are tender. Remove drumstick and skin side down on baking dish. Brush cream cheese and garlic mixture onto drumsticks. Remove drumsticks from pan; cool completely. Remove drumsticks from pan. Cover drumstick halves with foil and refrigerate. Serve drumsticks hot or cold.