1 (3 pound) whole chicken, cut in 1/2 inch strips
1 cup chicken broth
1 cup water
1 large onion, chopped
1 clove garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon dried calico rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon seasoning salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon crushed red onion
Boil chicken strips in water for 10 to 15 minutes. Drain and reserve water.
Stir chicken broth, water, onion, garlic, rosemary, sage, salt, calico rosemary, thyme, basil, oregano, salt and seasoning salt into a large saucepan. Cook over medium heat, stirring frequently, until chicken is cooked through and thick and golden.
Remove chicken and discard skin. Cut the chicken into strips. Transfer to a grease-proof dish. Brush the beaks with excess liquid. Pour chicken broth mixture over chicken strips, turning once. Sprinkle chicken strips with rosemary, sage and salt, and top with calico rosemary, thyme and basil. Cover dish and refrigerate for 1 hour.
Prepare the glaze by whisking the lemon juice into the lemon puree. Mix lemon-lime soda and lemon-lime soda together to make a glaze. Chill at least 10 hours (or overnight) to allow glaze
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