1 cup butter or margarine
1 teaspoon dry mustard
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 head fresh chicken, cut into pieces
1 onion, sliced in rings
1 small head lettuce, sliced into florets
In a large bowl, mix butter, dry mustard, salt, chicken, onion, and green leaf lettuce.
Cover, and refrigerate approximately 4 hours to allow flavors to blend.
When chicken is ready, place in a slow cooker to stay warm.
Preheat broiler.
Broil chicken pieces about 2 hours per side, adding water or broth when necessary. Broil about 2 1/2 hours per side, stirring occasionally, for just a few minutes per piece of chicken.
Watch Chef Speckl's video for the Glorious Youth Cook Book where he shows simple and delicious slow cooker chicken recipes that feature braised whole chicken pieces. Release the chicken from their marinade before broiling, leaving chicken whole. Cool, cut a few pieces of skin on each side of the chicken pieces, and brush lightly with olive oil.
When cooked whip cream and batter together in small bowl, while mixing in chicken pieces. Transfer chicken pieces to a plastic container, refrigerate and rotate between broiling and cooking pan several times.
Place lettuce in plastic container. Arrange in a large microwave safe container. Measure 1/2 cup water in center of each leaf of lettuce and pour cream of chicken soup over lettuce leaves so that it is covered.
Put small amount of cream of chicken soup on center of each foil-lined pot. Place sauce in larger pot over medium heat, sprinkle with remaining cream of chicken soup and mushrooms.
Cook 10 minutes in non-stick skillet. Pour egg into pot and simmer for 2 minutes. Place chicken pieces on lettuce.