3 chickens
1 pound fresh mushrooms
1 1/2 cups sugar
1/2 teaspoon salt
2 tablespoons chicken bouillon granules
1 teaspoon vegetable oil
1 teaspoon honey
2 tablespoons lemon juice
1/2 teaspoon chicken bouillon granules
1 1/2 cups water
1 (12 ounce) can red wine vinegar
1 (10 fluid ounce) can or bottle beer
2 tablespoons lemon juice
3 drops green food coloring
In a medium saucepan, heat the sugar, salt, bouillon and oil over medium heat, stirring constantly. Bring to a boil, but don't boil. Remove from heat.
Pour in the lemon juice, lemon juice and chicken bouillon cubes. Simmer 5 minutes, stirring occasionally. Pour in vinegar and let cool 5 minutes.
Stir in green food coloring. Cover and let stand 15 minutes before serving. Refrigerate while serving. Remove any remaining sauce from pan and transfer to serving platter.