1 teaspoon paprika
2 teaspoons dried minced onion
2 cloves garlic
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried rosemary
2 teaspoons dried sage
1 teaspoon dried sage
1 teaspoon dried tarragon
1/4 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon prepared horseradish
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon dried parsley
In a large mixing bowl, combine paprika, onion, garlic, basil, oregano, salt, basil, and oregano. Mix gently to continue mixing.
Add horseradish, rosemary, sage, sage, tarragon, pepper, dried oregano, rosemary, and rosemary. Mix well and pour mixture into a small mold, or a 1 quart mold.
Melt olive oil in a medium saucepan over medium heat.
Place chicken in a roasting pan. Brown in 4 to 5 1/2 inches of cooking oil. Remove chicken from pan, discarding bones. Remove bones, fat and bones to paper towels. Coat with cooking oil then dredge with salt, basil, oregano, salt, sage, rosemary, rosemary, sage, tarragon and pepper.
In a medium saucepan, place chicken pieces in 1/4 cup boiling water and cook 2 minutes, or until temperature reaches 180 degrees F (80 degrees C). Discard from pan, and set aside.
Heat olive oil in 5-qt. nonstick skillet or nonstick pan with lid slightly raised. Brown chicken in oil, uncovered and using tongs, until cooked through (no pink here!). Drain, then stir the browned chicken stock through with the paprika mixture. Season chicken with salt, basil, oregano, rosemary, rosemary, sage, tarragon, pepper, dried oregano, rosemary, sage, tarragon, pepper, dried rosemary, sage, tarragon and pepper. Cover and simmer 15 minutes with lid slightly raised.
Sterilize a cocktail canister of ice. Fill canister with ice and top with chicken pieces and pecans. Serve in chilled cocktail glass garnished with dipping sauce. (Note: The dipping sauce should be cold.)