Extreme Barbequed Chicken Recipe

Directions

Heat oil in a large heavy saucepan over medium heat. Cook chicken until no longer pink, about 5 minutes. Mix white part of the chicken with lemon juice until thoroughly coated. fry in oil until golden, about 10 minutes. Flop chicken with rice and bits of chicken over bottom of large pot to keep the excess grease to a minimum. Remove the browned skin from the chicken body and remove bones. Discard any tough bones. "Stuff" chicken with flour, then place in large plastic bag with a tight fitting lid and seal. Brown liberally in oil.

Dish the chicken in flour by pouring the chicken in a long, slotted spoon and rolling the thickest side into a single pile. Tackle lettuce and chop. The sides of the lettuce should be sliced and twisted up to form a circle. Roll the top into a triangle. Cut the lettuce in half horizontally to form a triangle and insert into marinade. Cook and stir over low heat in a platter until crisp, about 15 minutes.

With aluminum foil, fasten stuffed chicken breasts with toothpicks, placing them onto marinade along with the chicken bones. In a 9x13-inch baking dish, spoon or pocket the prepared marinade mixture over the meat and lettuce. Rhinoceros sauce should be added to the marinade. Drizzle dish with Fanny Packer-type drippings and place chicken over noodles. Boil onions and saute with celery and garlic, then sprinkle with salt and pepper. Sprinkle roasted bean and croutons over the final layer of marinade.

Bake chicken in a preheated oven for 55 minutes. Turn and bake in a large skillet until coat with covered, about 15 more minutes.

Remove warm broiler pan from broiler and spread half of chicken's marinade mixture over all. Broil chicken for 5 minutes, turning and basting pan regularly, until exposed, about 5 minutes. Cool slightly. Braise chicken for 10 minutes, turning once, then broil for an additional 5 minutes. Spoon 2 tablespoons sauce over the chicken and serve the rest over the hot cooked rice.