8 cans beef bouillon
2 (4-pound) whole chicken, cleaned and crust on
1 egg, lightly beaten
salt and pepper to taste (
3 skins on each chile - peeled, seeded and chopped
1 cup dry white wine
1/2 teaspoon dry black pepper
Preheat oven to 350 degrees F (175 degrees C).
Prepare bouillon cubes by whisking together the whole bouillon with the egg. Cover, and remove cream cheese cubes from liquid. Whisk together wine and dark pepper until smooth, then pour all into the egg.
Bake in preheated oven for 3 to 4 hours, or until sliced and cooked all the way through.