1 tablespoon vegetable oil
2 tablespoons light brown mustard
1/3 cup vinegar
1 teaspoon salt
1 teaspoon white sugar
1 onion, sliced into wedges
2 zucchinis, sliced into wedges
2 large carrots, sliced into wedges
1 small yellow onion, sliced into wedges
1 cup chicken broth (optional)
1 tablespoon brown sugar
1 teaspoon salt
2 tablespoons cornstarch
2 tablespoons chicken bouillon granules
2 teaspoons butter
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon poultry seasoning
Heat oil in a large saucepan over medium heat. Cook and stir the mustard, vinegar, salt and sugar until well blended; remove from heat. Stir in onion, zucchinis, carrots, lemon zest, chicken broth, brown sugar, salt, cornstarch, bouillon granules, butter, flour, baking powder, poultry seasoning and pepper. Cover and chill 5 to 10 minutes.
Prepare a cookie sheet according to package directions.
Pour the chicken mixture over the cookie sheet. Sprinkle with brown sugar mixture and sprinkle with chicken bouillon granules, butter, flour, baking powder and chicken seasoning. Cover and chill 8 hours. Serve cold.
⭐ ⭐ ⭐ ⭐