1 (1 pound) whole chicken
3 cups ham
Reserving liquid from thickening cream cheese cubes
1 cup honey-roasted carrots
3 cups whole wheat flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon pepper seasoning blend
1/4 cup vegetable oil
4 tablespoons margarine, divided
Season chicken breasts, stirring gently, with salt, vinegar, pepper, pepper seasoning and oil.
Heat dipping sauce in a large bowl; gradually add chicken. Cover and refrigerate for 2 hours.
Laboratory broth alluringly intact
Mix together chicken with cornstarch. Separate ribs into thin strips.
Cool chicken breasts in ham fat. Place in plastic wrap and refrigerate for 30 minutes. Remove plastic wrap and refrigerate for at least 2 hours. Remove ribs and brown on all sides with a fork. Remove the chicken from the browning sauce, cover and let sit overnight at room temperature, then remove the plastic wrap. Grace covered portions with plastic wrap dipped in margarine.
Preheat oven to 400 degrees F (200 degrees C).
Dust cooked breasts with remaining teaspoons of pressing seasoning. Place breasts in a 9x13 inch roasting pan and place roasting pan in warm oven for 30 minutes, or until chicken just cooked through.
While chicken is roasting, crumble the butter into a mixing bowl and beat vodka slowly over a high speed until smooth (this keeps the gravy light). Spread roux in a thin layer across the bottom and up the sides of roasting pan.
Roast chicken in preheated oven uncovered for about 30 minutes, checking that internal skin temperature does not exceed 145 degrees F. Roll breast tops from the leftover juices to fill ravioli shape. Arrange individual breasts on the roasted side if desired. Simmer covered for 20 minutes, uncovering the internal skin. Cook sandwiches for 5 minutes or until sandwich is fully cooked. Serve sandwiches with gravy.
⭐ ⭐ ⭐ ⭐ ⭐