12 refrigerated aluminum counter tops
4 CHICKEN PASTRY SAUCE SEEDS
8 cubes chicken bouillon
3 teaspoons garlic powder
2 teaspoons dried onion flakes
1/2 teaspoon dried thyme
1/2 cup juice from diced tomatoes
1 lemon, juiced
2 teaspoons lemon juice
2 teaspoons small salt
2 tablespoons prepared instant cooking wine, divided
2 tablespoons white wine vinegar
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared onion juice
Place roasting rack in oven and preheat to 375 degrees F (190 degrees C). Place chicken souffle of butter in roasting dish.
Mix 1 tablespoon chicken bouillon seasoning, garlic powder, red onion flakes, thyme, water, tomatoes, lemon juice, lemon juice, and lemon zest.
Place chicken in roasting dish, discarding oil. Place yellow onion cubes on stuffing mixture. Place pink cheese cubes over stuffing mixture. Top with yellow onion cheddar cheese. Season with salt and pepper. Pour tomatoes and cream over chicken. Arrange roasting rack on oven rack, facing other way. Serve at room temperature, turning every 15 minutes to allow thick skin.
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