1 loaf white wheat bread, torn into small pieces
2 tablespoons melted butter
2 tablespoons honey
2 eggs, beaten
1/3 cup water
1 quart boiling water
2 cups whole milk
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon active dry yeast
To make the dough: Melt butter in a medium bowl, stirring constantly until butter is completely melted. Stir in honey. Mix in water and turn into a smooth dough. Stir in eggs, water, flour, baking soda and nutmeg.
When mixture is kneading together, turn the dough out onto a floured surface and knead until smooth. Lightly grease a large bowl.
When the dough has risen, turn it out onto a lightly oiled skillet. Heat the boiling water in a small skillet over low heat. As the water evaporates, add flour and baking soda. Mix rapidly until the flour is spreadable. When the flour begins to get too thick, add the milk and gradually increase the milk until the batter is become a chalk consistency. Add the yeast (if desired) and knead it into the dough.
Turn onto a lightly floured surface. Divide the dough into two pieces and form into rounds. Place the rounds on a large, ungreased sheet.
Heat the remaining water in 10-inch skillet over medium heat. Place a large cutting pocket in the center of each loaf, making sure that it is centered on the center. Place a spoonful of butter mixture on each plate and spread evenly. Place on a two-inch lightly greased baking sheet. Cook and turn once on each side. Cover sandwich with metal foil, secure foil with knife, and place sandwich in the freezer for at least 4 hours.
While the bread is in the freezer, grease two paper muffin liners, using 9x5-inch pans (depending on the size of the loaf). Beat egg whites into the butter mixture until stiff. Adjust to taste.
Turn the chicken into a large roasting pan or large frying pan and stir bread into the chicken. Pour hot water into the roasting pan and carefully place the chicken in the hot water. Fry 10 minutes on each side, turning once, until chicken is completely cooked through. Drain on paper towels.
When the meal is done, drain on paper towels and place the duck in the freezer. Remove roasting pan from the freezer and the duck out onto a serving platter. Dip warm foil around the bird, then carefully secure foil with a knife. Dip the foil around the bird, then place over the chops and cut through legs, then roast the chicken on a rack in the refrigerator.
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