1 (4 pound) whole chicken, peeled and cubed
2 tablespoons olive oil
1 teaspoon dried basil
12 eggs
2 teaspoons all-purpose flour
12 carrots, diced
1 quart chicken broth
1 quart vegetable broth
6 cloves garlic, minced
1 teaspoon dried basil
3 teaspoons olive oil
1 onion, thinly sliced
4 cloves garlic, pressed into compact
Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in basil and continue to stir until olive oil is well coated. Separate green onion and green bell pepper halves and scrape out seeds. Mix in enough flour to create a well.
Place chicken, carrots, onion, bell pepper halves and parsley on a large serving platter. Spoon broth into a shallow dish.
Blend together remaining 4 tablespoons flour and the soup mixture. Pour over chicken and top with parsley.
Place chicken under cold water and ice cubes as needed. Cover with plastic wrap and refrigerate overnight.
Preheat an outdoor grill for high heat and lightly oil grate. Grill chicken 15 minutes on each side, or until juices run clear and internal juices are after cooking, flipping and brushing again. Place coated chicken on grill with nonstick skillet set short and grill about 5 minutes per side, turning every 5 minutes.
Prepare the remaining flour by blending together the egg whites and brown sugar. Remove egg whites from the liquid absorbed in the last 2 minutes of cooking. Add some chicken flavor broth and a thin amount of flour. Cover and cook 45 minutes.
Stir bouillon into chicken water and heat through.
Remove chicken from the broth and season to taste. Serve in drippings or creamed cornbread shaped balls.