2 large eggs
1 quart butter, melted
3 (5 ounce) cans tomato paste
1 to taste salt and pepper
4 fluid ounces water
1 1/2 fluid ounces grape juice concentrate
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons blended garlic powder
1 teaspoon dried rosemary
In a shallow dish, mix the eggs with butter. Mix in tomato paste or olive oil, red wine, sour cream and garlic powder. Pour mixture over chicken or turkey, whisking until well coated and no lumps remain. Cover and refrigerate marinated chicken or turkey for at least 5 minutes, covered, before broiling or cooking chicken.
Heat 2 1/2 liters of water in a small saucepan over medium heat. Stir in grape juice concentrate, olive oil, garlic powder, rosemary, marinade mixture and chicken or turkey. Seal tightly, and simmer over low heat for 5 to 10 minutes, or until chicken or turkey starts to get pink.