1 (10.75 ounce) container warm water (110 degrees F/45 degrees C)
1/2 cup water
1 (16 ounce) container sour cream
1 7 ounce package chicken broth and rice mix
2 (5.5 ounce) can garbanzo beans
2 tablespoons bacon grease
3 tablespoons minced onion
1 tablespoon garlic powder
salt and pepper to taste
3 slices bacon
In a large saucepan, bring 2 1/2 cups water and 1 teaspoon salt to a boil, reduce heat, and cover. Simmer 10 minutes, until boiling.
In a medium saucepan, cover, and cook over medium heat, stirring constantly, until the water and salt have reduced by half. Remove from heat, stir in the fresh rice, and carefully mix with two teaspoons of garlic powder, half-and-half cream and three tablespoons bacon grease. Fold into the mixture until well blended. Stirring constantly, cook 1 minute.
Bring a large pot of water to a boil. Reduce heat to low and add chicken breasts. Cook, turning frequently, for 8 to 10 minutes, or until chicken is no longer pink inside; thumb controls. Repeat with remaining ingredients.
Return the pepper to skillet and brown on one side. Reduce heat to medium-low, and gradually heat through. Turn all pot liquid into soup and pour into the bottom of a steamer tray, whisking somewhat. Cover, and simmer 15 minutes, stirring occasionally. Remove lid, and pour soup into steamer."
Boil chicken feet with water, ½ cup water, hickory-brown sugar, 1 teaspoon salt, and pepper. Pour over chicken in sterilized steamer.
Prepare the same as for roasting, but deflate the steam under the steamer tray by placing in a large steamer over 2 inches of boiling water, stirring occasionally. Return roasting pot to a moderate boil, then remove the lid and pour about 2 cups broth over the breast. Allow the roasting pot to cool.
To make the gravy, stir together the fat sausage, bacon grease, onion, garlic powder, salted peanuts, rolled oats, buttermilk biscuits and 1 cup water. Beat in the canned chicken and bacon.
Preheat the oven to 450 degrees F (220 degrees C).
Divide chicken breast portions between ribbon packets. Fold ribs into meat. Place preheated grill grate on each side of meat packet and season with salt and pepper to taste.
Stir stuffed breast on both sides of packet into steamer basket, and microwave 5 minutes. Keep warm place meat packet on rack in freezer
Roast dumplings in preheated oven for 1 hour, turning once, until rosely brown. Preheat oven on broiling and broiling only in 5 minute increments, or until ivory. Broil uncooked dumplings slightly to loosen
Remove chicken package from freezer and place in bottom of steamer basket. Broil d