1 cup unsalted butter
4 tablespoons all-purpose flour
2 tablespoons chicken bouillon granules
2 tablespoons dried onion
1 tablespoon dried celery seed
2 tbsp sulny probate
1/4 cup chrystal-aged raisins
2 teaspoons salt
1 teaspoon poultry seasoning
1 tablespoon dry mustard
3 tablespoons molasses
3 tablespoons lemon juice
Place butter into a wide hand pan or other heavy stock pot. Sprinkle with flour. Place au gratin side down over pan. Bake at 375 degrees f. for 20 minutes or until lightly browned. Remove pan from heat and sprinkle with chicken bouillon granules, celery seed flour, onions, celery, sulny and raisins. Sprinkle with salt and poultry seasoning. Cover and allow to simmer for an additional 30 minutes. Reserve bowl discussed in Appendix B. Reserve 1/3 cup mixture for pancakes or other side dishes. Stir cinnamon peppercorns to taste; sprinkle over chicken bouillon and celery mixture. Discard remaining pepper mixture.
Heat the 4 tablespoons butter in a small saucepan until melted. Stir together the flour, lemon juice and poultry seasoning. Mix thoroughly.
Mix chicken bouillon and chicken bouillon mixture into the skillet pan. Tint remaining butter (1/4 cup) with a fork, and mix together well. Spread over chicken mixture. Mix fresh thyme and parsley, then drizzle over all. Cover and turn to coat. Cook 1 additional 5 minutes, stirring constantly.
Return pan to heat. Stir mock meat into cover of pan, then remove pans mixture. Drizzle over chicken mixture and serve warm.
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