1 1/2 pounds long "stick" steak, cut from thin cut
1 (4 ounce) can stewed tomatoes, drained
1 gallon chicken broth
2 tablespoons minced garlic
1 tablespoon chopped onion
3 tablespoons chopped fresh ginger root
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 (8 ounce) bottle ranch dressing
1/2 cup vinegar
1 teaspoon apple cider vinegar
1/2 cup chicken bouillon granules
1/2 teaspoon dried white pepper
1 1/4 teaspoons dry mustard
1/4 teaspoon smoked paprika
Grease a large roasting pan or rotanda dish.
In a large bowl, mix the tomatoes, chicken broth, garlic, onion, ginger, red pepper flakes, salt, pepper, onion powder, roux, bake chocolate and toothpicks. Set aside. Pour chicken mixture over tomato mixture and stir. Bring to a rapid boil; reduce heat to low; cover and simmer for 30 minutes or until thoroughly heated.
Return chicken to roasting pan with foil and open foil. Place dish over high heat but do not melt. Sprinkle 1 2/3 cups water on top of roasting pan to prevent browning. Add 4 ounces poultry or just chicken and drizzle filling mixture on top of roasting pan. Cover with foil. Heat oven to 425 degrees F (220 degrees C) and simmer 3 hours.
Remove foil from roasting pan and scatter chicken mixture over roasting pan. Place with door open, so steam can escape through vents. Cover pot and simmer for 25 minutes at 425 degrees F (220 degrees C).
Bring prepared roasting pan to a boil. Cover and simmer for 35 minutes. Remove foil and cook for 4 hours, stirring occasionally, until chicken is tender.
Heat oven to 350 degrees F (175 degrees C).
Remove roasting pan from oven and spread roasting pan with butter and 1 tablespoon pasta sauce. Place roasting pan on wire rack