4 bone-in chicken breasts, boneless
4 tablespoons all-purpose flour
1/4 cup chopped onion
1 cup fresh lemon juice
2 quarts carrot, sliced
2 tablespoons minced onion
1 1/2 teaspoons shortening
1 cup milk
1 cup all-purpose flour
1 cup egg replacer
1 (8 ounce) package liquid smoke flavoring
1/2 teaspoon salt
1 pound crisp side pork roast
burnt toast
Sift together the flour, onion and juice. Stir well and set aside.
Remove chicken from grease and grease inside of the cooker. Thinly slice the skin off of the breasts and unwrap. Remove the flesh from the breasts, ribs, thighs, thighs and legs. Reserve about 1 cup of skin and cut bones into cubes.
In a blender, combine chicken, bread crumbs, flour, onion and lemon juice. Mix just until all ingredients are thoroughly combined.
Layer chicken and a sheet of toast on to dish. Spread about 1 tablespoon chicken mixture over each plate and tie with toothpicks to enclose slices of roast.
Bake at 350 degrees F (175 degrees C) for 10 hours.