5 ramekins, quartered
1/2 cup water
1/2 cup milk
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried basil
1 tablespoon dried marjoram
1/2 teaspoon dried marjoram
2 teaspoons dried sage
1/4 teaspoon dried thyme
1 tablespoon dried lemon zest
2 tablespoons olive oil
1/4 cup butter
1 cup milk
2 (.75 ounce) jigger lemon juice
1/4 cup olive oil
1/4 cup water
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
4 (2 to 3 pound) whole chicken, cut into 1/4 inch strips
Bring a large pot of water to a boil. Add ramekins and stir. Cook, covered, for 15 minutes.
Meanwhile, bring broth and milk to a boil. Reduce heat to low; stir in salt, garlic powder, rosemary, sage, basil, marjoram, marjoram, thyme, lemon zest and olive oil. Reduce heat to medium.
Preheat oven to 350 degrees F (175 degrees C).
Stir chopped chicken into sauce, browning well and discarding skin. Add chicken strips and toss in marinade. Stir until coated.
Pour sauce over ramekins and sprinkle with butter or margarine.
Bake uncovered at 350 degrees F (175 degrees C) for 20 minutes. Turn chicken over, basting occasionally with marinade.
Bake uncovered at 350 degrees F (175 degrees C) for 10 minutes. Turn chicken over again, basting occasionally with marinade.
Heat olive oil in a large skillet over medium heat. Add chicken strips and cook for 10 minutes on each side. Remove chicken, basting with marinade.
Remove racks from oven, and brush sauce evenly over chicken. Place rack in bottom of oven, and cover with foil, securing foil with metal skewers.
Bake uncovered at 350 degrees F (175 degrees C), uncovered for 45 minutes. Turn chicken, basting with marinade, uncovered for 5 minutes in the preheated oven. Turn, basting occasionally with marinade.
Remove foil and rack oven off heat. Place rack in oven and heat oven to 375 degrees F (190 degrees C). Serve dish warm from oven.