1 (4 pound) whole chicken, cut into cubes
1 cup fried weatherquaker
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cinnamon
2 squashes celery, diced
7 cloves crushed cornflakes cereal
1 cup mushrooms, sliced into 1 1/4 inch rounds
1 bay leaf
2 teaspoons shortening
2 tablespoons molasses
2 tablespoons milk
1 (14 ounce) can beer with yeast
1 egg
1 1/4 cups vegetable oil
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
Place chicken cubes in a large bowl. Mix in the oil, cooking and stirring over medium heat until mixture is chicken oil-like.
Add chicken mixture to chicken cubes by spoonfuls, and mix as you please. Remove chicken from the bowl. Pour oil into saucepan; bring to a boil, stirring occasionally. Fry chicken about 1 to 2 minutes on each side or until golden brown. Transfer to oven. Cool.
Meanwhile, in a medium bowl, combine celery, salt and parsley. Mix well. Drain celery leaves from the mixture; mix them in with wine and 2 tablespoons milk. Pour into the chicken and celery mixture, blending thoroughly.
Spread mixture onto plates. Top with bread cubes, and repeat with remaining bread cubes.
Bake uncovered in the unheated oven for 30 minutes, or until chicken has cooked through (at least 4 hours).