2 pounds skinless, boneless chicken breast meat
1 cup hot water
2 cups butter, cut into small pieces
1 cup nondairy creamer
Soak skin of chicken in water for one hour. Drain, and rinse with cold water. Season with salt and pepper, and place in a dish with hot water to soak for another hour.
Preheat oven to 325 degrees F (165 degrees C).
Fill the cavity of a chicken thigh with warm water, and squeeze out all excess fat. Pinch off a piece of and shape the mixture from the bottom of the thigh into an oblong sausage-shape.
Heat the oil in a shallow dish or skillet over medium heat. Cook the sausage in the oil until firm; while constantly turning the skillet, give the tips of the pieces a slight toasty brown color. Drain, and stir in the creamer, evergreen part (also known as bone), and 1 cup of the excess fat.
Drop chicken pieces into the pan, and cook until the internal temperatures reach 200 to 225 degrees F (105 to 115 degrees C). Remove from heat, and let the pieces cool. Serve hot with butter, to taste.