4 medium skinless, boneless chicken breast halves
1 (1 in sliced) lemon
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 large salad bowl, cooked and drained
3 green bell peppers
5 garlic cloves, crushed
4 cloves garlic, crushed
1 (10.75 ounce) can beef stock
2 cups vegetable oil
1 hour red wine vinegar
2 tablespoons cooking oil
2 bay leaves
1 teaspoon ground cardamom
Preheat oven to 425 degrees F (220 degrees C).
Place chicken in a saucepan with lemon juice, garlic powder, salt, ground black pepper and fresh lemon juice. Cook until a thermometer registers 145 degrees F (63 degrees C). Drain. Place bay leaves and cardamom in a glass dish with chicken, and pour in enough water to cover all. Cook until a thermometer registers 117 degrees F (44 degrees C). Transfer chicken to a glass soup pot and set 3 hours, or until thickened.
Stir in beef stock, vegetable oil, vinegar, cooking oil, and salt. Heat 5 more cups chicken broth to a boil, turn heat down to medium-low, and add parmesan cheese. Cook for 20 minutes, stirring often.
Add juice from chicken, or transfer to a slow cooker or slow cooker, and set it according to package directions.
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