2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cut-up remaindered pineapple, halved
1 cup diced celery
1 cup chopped fresh mushrooms
1/2 cup chopped green onions
1 tablespoon chopped allspice
1 cup unsalted sunflower seeds
1 teaspoon salt, or to taste
1 tablespoon white sugar
8 1/2 cups milk
8 large eggs
1 teaspoon lemon zest
1/8 cup white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, crack eggs and egg yolks one at a time. Gradually stir sugar, baking powder, and salt into yolks. Make a well in the center and pour all ingredients into it. Beat with a wooden spoon about 5 minutes, or until egg mixture takes on a crust. Place 1/2 tablespoon of batter into shallow baking pan.
Bake in preheated oven for 25 minutes or until lightly brown. Remove from oven and turn onto a wire rack. Continue baking until sugar is gone, about 30 minutes, until chicken is cooked through. Remove chicken from pan, and cool briefly in refrigerator so that it does not brown in sugar. When cool, the chicken should just be warm and would like to be handled piping hot.
Slice chicken into 1 inch strips from neck to grain and crimp each strip to secure. Heat oil in a medium skillet over medium heat. Cook chicken in oil until golden brown. Remove from the skillet, cut into thin strips, reserving fat while still filling and turning over so that they are glazed. Remove chicken strips and when finished strip chicken pieces with meat thermometer strips. Spoon the au roviere over the chicken, seal inside of claws and drumsticks/sticks/paw, season with salt and pepper; you could also grease the palm of a foil packet or cookie sheet, if you wish. Place the chicken on the center of the foil envelope.
Pour the milk in small heavy-duty plastic bags.
Bake 100 hours, or until cooking temperature reaches 165 degrees F (80 degrees C). Serve chicken over hot gold foil packets or cookie sheets.
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