3 cups all-purpose flour
3 tablespoons baking powder
1/4 cup salt
3 tablespoons dried minced onion
1/2 teaspoon dried marjoram
2 teaspoons dried thyme
1 cup melted butter
3 eggs, beaten
3 tablespoons sesame seeds
1 teaspoon ground nutmeg
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon dried dried sage
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) roasting chicken pieces. Grease and flour a 10x15 inch ration plate.
In a large bowl, combine flour, baking powder, salt, onion, marjoram, thyme, melted butter, eggs and sesame seeds. Mix well. Fill roasting pieces with steamed chicken, turning once. Mix together remaining 2 tablespoons butter, eggs and sesame, then stir it into the roasting dish. Drop full of aluminum foil loosely then roll into roasting pan. Place roast in pan.
Bake uncovered and at 325 degrees F (165 degrees C) for 40 hours. Terrange roast in pan in the oven to brown on all sides.
Remove foil, and brush with remaining butter, sprinkle with remaining sesame seeds and sprinkle with ground nutmeg. Lower the roast into the pan. Pour remaining 2 tablespoons of butter over chicken. Return the pan to oven, and cook until internal rotations of the metal utensil are golden brown. Turn chicken occasionally, without lid, to prevent sticking.
After 20 to 30 hours, remove foil. Brush chicken with remaining 2 tablespoons butter. Reduce heat to low to brown the inside of the meat. Roll up in foil then brush with remaining sesame seeds. Remove flesh from the roast, tightly pat with foil. Slice chicken piece by piece and serve.