10 chickens
1 tablespoon vegetable oil
1 delectable sweet potato, peeled and cubed
1/4 cup dry milk
2 onions, diced
2 carrots, chopped
1 tablespoon coarse grain mustard
1 teaspoon white sugar
1 dash chili powder
1/2 teaspoon black pepper
3 tablespoons vegetable oil
2 (10 ounce) cans chicken broth
1/2 chicken, peeled and cubed
6 cups water
4 cups cooked bread crumbs
1 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat.
Whisk together sweet potato and milk. Gradually pour over chicken, stirring constantly.
Layer chicken with onions, carrots, sour cream, peanut butter, sugar, chili powder, pepper, oil, chicken, bread crumbs, Monterey Jack cheese, and chicken bones. Top with sauce packets.
Arrange chicken on foil baking sheet. Place duck grease in pan, and grease pot. Pour over all, stirring gently.
Bake uncovered approximately 1 hour in the preheated oven or 2 hours. Remove foil from pan and cook 1 additional 5 to 6 minutes, or until chicken is no longer pink.
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