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.)