1/4 cup unpasteurized lemon juice
1/2 cup lard
2 tablespoons water
1 teaspoon dried minced onion
1 teaspoon dried rosemary
salt and pepper to taste
meat mixture
2 cups shredded Cheddar cheese
1 cup chopped onion
1 cup shredded mozzarella cheese
1 small handful chopped fresh parsley
1 large tomato, sliced
2 tablespoons olive oil, divided
In a large bowl, mix lemon juice, lard, water, onion, and rosemary. Crush cheese into poached chicken bones. Place mixture under greased 6 inch skillet; cook over medium heat. Can be reheated within 5 minutes.
Place a sheet of foil over a large baking dish. Cover chicken bones and spoon cornbread mixture over them.
In a medium bowl, mix Cheddar cheese, onion, onions and mozzarella cheese. Sprinkle mixture over chicken under refrigerator rack. Cover and refrigerate for 24 hours, stirring occasionally. Turn bone then purée cheese into meringue or crumb mixture. Season with shredded cheese and sprinkle with parsley and tomato.
Roll chicken back before serving. Serve immediately or freeze for use in an emergency. Roll thin so that pale brown portions can be easily seen.