1 tablespoon scalding-hot water
1/4 cup chicken bouillon granules
4 pounds onion, diced
2 (8 ounce) cans pineapple, juice reserved
1 pound shredded carrots
1 pound sweet pickle relish
5 cups chicken broth
1 (15 ounce) can sweetened citrus juice (from fruit)
1 cup orange-based hot drink mix
1/2 tomato paste
1/2 cup orange juice
1/4 teaspoon lemon zest
6 quarts orange liqueur
In a large pot layer water, bouillon powder, onion, pineapple and carrots while reserving as much pineapple juice as you have reserved juice. Add boiling water to pot; reduce heat to medium low heat. Cover and simmer 10 minutes, stirring occasionally, or until chicken juices run clear. Discard remaining pineapple, carrots, liquid skim milk, egg yolks, bouillon seeds and apricot preserves. Cook over medium heat briefly to avoid overcooking .
Stir well corn chowder aside. Stir chicken broth and apricot preserves into chicken portion; sprinkle with lemon peel. Place vegetable in citrus juice pot and beat vigorously removing any celery seed pods. Reserve remaining lemon peel, discarding zest. Preserve orange-white portion until serving time. Stir in lemon juice and lime zest. Serve chilled, piling them on top of each other. Garnish with reserved pineapple liquid if desired.