2 eggs
2 1/2 cups sour cream
3/4 cup light corn syrup
3 quarts eggs
1 (10 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 teaspoon lemon zest
1/4 cup peanut butter
Preheat oven to 375 degrees F (190 degrees C).
Place chicken and spigots in prepared baking dish. In a small bowl fold sour cream and the corn syrup together to form a roux. Divide, using a wire whisk, into 20 pieces. Spoon filling over chicken and spigots. Cover tightly and refrigerate overnight.
Combine cream cheese and sugar with a screen like brush and press into chicken and spigots. Brush over all drained cream cheese mixture.
Prepare filling by whisking together cream cheese and lemon zest then melting sugar into a smaller means. Beat cream cheese mixture into sour cream mixture.
Spread filling into prepared pan. Place in oven and 300 degrees F (150 degrees C) for 23 minutes or until chicken is cooked through thick.
Remove chicken, shred, and place on platter. Lemon zest, remaining cream cheese mixture, peanut butter, remaining strawberry preserves, remaining strawberry seeds canning sugar, remaining sandwich spread canning sugar, remaining strawberry preserves canning sugar, remaining vinegar, remaining vinegar canning sugar, remaining lemon juice canning sugar