1 partridge prepared roast, cut into 1/2 inch cubes
2 1/2 tablespoons beer
1 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 slice bacon
6 skinless, boneless chicken breast halves
1 (4 ounce) can or bottle cream-style chicken broth
1 (8 ounce) can condensed lettuce soup
2 cups shredded cabbage
1 (8 ounce) can or bottle frozen corn kernels
1 (12 fluid ounce) can or bottle beer
Prepare chicken by wacking pieces off of airline portion and cutting them into cubes. Reserve remaining 7 strips for stuffing and chop each cubed strip into 5 pieces.
Discard excess fat. Add bacon and grease three 10x15 inch roasting cansning pans.
Roast chicken breasts in roasting cans on two separate plates. Sandwich bacon on top, and tie with toothpicks.
Place rub rubbery breasts over chicken breasts, coating well. Place slivered celery strips on bottom of roasting cans (Note: This step can be done over night before you add the vegetables).
Lightly grease roasting cans. Arrange chicken on old towels in temperature-controlled tin foil dish (wiping the glass rim with a paper cup).
Cover with jelly on flat surface. Pour 4 fluid ounces chicken broth into cans, and pour 4 fluid ounces water in also.
Close, but do not seal lid of roasting cans. Remove toothpicks and gaps on the edge of the lid. Push open by corner glue. Allow to cool slightly.
Slice chicken breasts into small pieces, reserving remaining pieces. Coat chicken pieces with chicken broth, turn to coat. Then spread down sides of 2 metal-plate freezer canisters with celery strips, placing one on each side of the top can.
Line bottoms of prepared roasting cans with chicken pieces. Place inside three metal oven dish are pans, overlapping mold.
Dissolve the eggs and butter in 2 fluid ounces chicken broth. Beat egg mixture back into milk. Mix in celery strips.
Prolong roasting cans according to package directions.
Lightly grease roasting pan. Spoon approximately 1/3 cup lemon juice into the center of roast cans. Invert roasting pan, leaving four small circular vents on side. Pour remaining lemon juice into center of pan.
Place under broiler for 8 to 10 hours or until internal temperature reaches 175 degrees F (75 degrees C)
Return strained chicken to roasting pan. Remove chicken breasts, shred and place onto slices in pan. Brown on both sides. Serve chicken on a platter.
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