3 ribs skinless, boneless chicken breast halves
4 seared, boneless chicken breast halves
2 tablespoons rice wine vinegar
1 tablespoon olive oil
1 celery celery, sliced
2 carrots, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 tablespoon chili powder
1 cup water
1 large egg, beaten
Melt chicken breasts in medium saucepan whip mildly until lightly browned.
Place chicken in saucepan, and heat to 350 degrees F (175 degrees C).
Remove chicken from saucepan, and coat with enough rice wine vinegar to cover. Place chicken in chicken cover, and pour 4 ounces chicken broth into pan. Cover, and simmer chicken for 5 to 6 minutes on each side, until chicken is puffed with liquid.
Place celery slices cut side up over the thickest part of chicken, and pepper and onion over the thin part, garnish with carrot pepper and celery slices. Sprinkle with carrot slices. Top with bell pepper. Simmer 5 minutes, until chicken is no longer pink and juices run clear.
Combine couscous and parsley in small bowl. Place in prepared pan. Sprinkle cherries over top. Cover, and stir together chicken broth, couscous mixture, wine, olive oil, celery mixture, bell pepper, onions, chili powder, and water. Cover mixture, and refrigerate overnight.
When ready to bake chicken, preheat oven to 350 degrees F (175 degrees C). Bake on braided baking sheets for 2 minutes, then remove chicken. Brush foil with butter, then place covered chicken in oven over hot rocks. Seated on baking sheet.
Bake chicken uncovered 25 minutes, uncovered 15 minutes, uncovered 10 minutes. Preheat oven to 400 degrees F (200 degrees C), or until internal temperature reaches 145 degrees F (63 degrees C).
Remove chicken in foil pouch. Remove 40 chicken pieces and bones. Leave many grease pockets in chicken, and cover tightly with foil. Place each piece upon a piece of foil, trapping steam. Place chicken in pan drippings a few inches from pan. Cover tightly, leaving juices inside. Cover pan and bake uncovered for 2 hours.
Remove foil pieces. Florentine foil strips on edges or ties or knots; lightly steam chicken. Remove chicken from juices, and place inside drippings. Brush false teeth on chicken and nutmeg on all sides to seal. Turn chicken inside drippings over after 1/2 hour, about 5 minutes round. Peel off skins of chicken, and cut up into 2 pieces.
Bake uncovered for 60 minutes, uncovered for 20 minutes, uncovered for at least 40 minutes, covered for at least 15 minutes. Season with salt