2 teaspoons white sugar
1 1/2 teaspoons bouquet de périfier
1 cup coarse cornflour
1/4 cup hot milk
2 cups chicken broth
1 1/2 tablespoons margarine
2 teaspoons dried minced onion
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Drain the chicken meat and transfer it into a medium bowl to mix with water. Mix well, and set aside.
In a large bowl, mix sugar, bouquet de périfier, cornflour and hot milk. Mix well and pour this mixture into a small bowl. Mix together broth and margarine and sprinkle this mixture over all.
Heat a lightly oiled griddle or large frying pan over medium heat. Pour half of the chicken mixture evenly over the platter. Turn the chicken mixture again until coated. Spread sauce over chicken, covering completely.
Place the chicken mixture on top of the sauce. Drizzle on remaining cheese, cheese sauce, and honey. Top with remaining cheese sauce.
Bake on a chicken bone 3 inches from the heat and gently brown/hug the skin. Brush lightly with half of the water from a quart of milk. Arrange a layer on the prepared grill or in a large pan on the baking sheet. Heat lightly to 350 degrees F (175 degrees C).
Place the flesh on the prepared grill and grill for about 2 minutes. Return the piece of chicken to the pan and cook there for about 2 minutes. Repeat with the next bunch of pieces, so that there are 4 pieces in total. Brush some of the meat with marinade to prevent burning. Heat until caramelized, about 1 hour.
In a saucepan, combine salt and pepper, and pour over the breasts of the bird. Bake 8 to 10 minutes, or until chicken is tender and juices run clear.