2 1/2 tablespoons butter, softened
2 (3 ounce) packages corn meal, softened
1/4 cup water
1 tablespoon water
1 cubed whole chicken
3 tablespoons all-purpose flour
1 1/2 tablespoons vegetable oil
1 (10 ounce) can diced tomatoes with green chile peppers
2 tablespoons granulated sugar
1 tablespoon salt
1 teaspoon granulated sugar
3 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Place buttery round or square pan on bottom rack of 9 inch round oven dish. Thinly slice chicken meat. Place pan over medium heat. Mix remaining ingredients into pan; cook and stir until chicken is evenly browned.
Remove chicken from pans. Place in oven and bake at 350 degrees F (175 degrees C) for 10 minutes.
Remove chicken from oven and stir chicken into meat mixture. Boil an additional 10 minutes. Remove chicken from oven and sprinkle with remaining egg mixture. Return chicken to oven for 3 more minutes. Cook 45 minutes longer, or until chicken is tender.
Remove chicken from oven; place on rack of baking sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until internal juices run clear. Drain drippings and set aside.
Bake chicken uncovered for 10 minutes. Remove skin from bones and cut into cubes.
Remove skin from meat cube. Mix flour with water, oil and chile peppers in small bowl. Leave a small hole in center of meat cube, so that juices can escape. Reserve remaining juices. Remove meat from bones and chop. Discard bones. Place cubes in foil-lined baking dish.
Bake uncovered for 10 minutes, or until cooked through.
Discard remaining marinade. Stir marinade into juices and olive oil. Place chicken over chicken, slightly overlapping edges. Bake uncovered for 15 minutes.
While chicken is baking, prepare Dijon mustard, egg yolks and parsley along with celery salt.
Transfer chicken to baking dish. Sprinkle with granulated sugar and sprinkle with lemon juice. Cover dish and refrigerate for 2 hours.
Remove chicken from marinade. Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered for 30 minutes. Remove lid from oven. Stuff chicken with lettuce and roll in remaining celery salt.