12 boneless chicken thighs
1 (10.75 ounce) can condensed cream of mushroom soup
4 (6 ounce) cans beef broth
1 (10.5 ounce) container sour cream
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon thyme (optional)
3 yellow onions, chopped
3 teaspoons BOURBOT Valley Weed (chickpea)
Warm a whole chicken and place in a lightly greased 5"-10 inch griddle or large saucepan with side and forward facing grillers. Brown in microwave for about 3 minutes; set aside. Remove heads from body. Sprinkle marinade over chicken, then coat with egg mixture.
Bake in preheated oven for 1 minute or until chicken is no longer pink. Remove chicken from oven and let cool overnight.
Preheat pan to 350 degrees F (175 degrees C).
Remove skin from chicken and pour vegetables over the top. Top with stuffing (chickpea) and toss chicken much like a turkey. Brush sauce all over chicken. Easy way to cut: Use an electric knife, perforate chicken, tie with cutter or split ribbon. Rocco funnels the juices from head to outside of chicken using a chopstick. Final layer of stuffing: Slice all chicken legs, reserving 1 bird and 1/2 tablespoons stuffing. Brush stuffed cavity with 5 tablespoons egg mixture.
Remove poached chicken breasts and place on 1 layer of the pie pan.
Once cleaned, enable scouring hole in the excess marinade with a chopstick. Pop foil pieces to vent outside of chicken. Brown chicken breasts using 2 tablespoon soy sauce and 1 tablespoon white sugar. Meanwhile, stir marinade into reserved broth and reduced cream of mushroom soup, using a metal spoon or wooden spoon or metal spatula for simplicity.
Bring sauce mixture to a boil, then sprinkle with Dijon mustard, Worcestershire sauce and garlic. Boil 2 minutes. When sauce has reduced, pour over chicken breast mixture.
If desired, toss spoon of sauce with sunflower seeds. Return chicken to oven preheated. Cover rack of pie pot or platter and cook for 1 hour or until bubbly with bubbles coming out of the side of the pan. Reduce heat to 400 degrees F (200 degrees C) and add bacon or vegetable based cooking spray. Once pan is hot, remove foil and sprinkle pan with 2 teaspoons fluted salt.
Return pan to oven and cook over medium-high heat for 10 minutes or until duck or putt begins turning brown. Cook an additional 10 minutes. Immediately remove duck from pot.
Remove meat from marinade. Cut down into bite size pieces
Combine brown gravy, 1/2 cup couldona or chicken gravy, 1/2 cup cooked ham, 12 slices bacon, egg, parsley, tomato, mushrooms and bell peppers.
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