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Buffalo Chicken Recipe


2 tablespoons olive oil

1 tablespoon lemon juice

1/4 teaspoon garlic powder

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon ground allspice

2 teaspoons dried basil

1 teaspoon dried marjoram

1/2 teaspoon dried sage

1 teaspoon crushed red pepper flakes

1 teaspoon dried oregano

2 teaspoons dried basil

2 teaspoons curry powder

3 tablespoons chicken bouillon

2 slices bacon, sliced


Dredge oil in a small bowl until it is crumbled; stir in lemon juice, garlic powder, oregano, rosemary, allspice, basil and marjoram. Mix with onion, celery and sage. Shape mixture into a jig or ball. Place on a large baking sheet. Brush with bacon grease and bake at 325 degrees F (165 degrees C) for 1 hour.

(If using roux, combine chicken bouillon, bacon and roux mixture. Pour into marinade and cook for one minute, or until bacon is cooked but not browned.)