2 tablespoons vegetable oil
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme
1 ounce dried basil
2 1/4 teaspoons dried marjoram
6 chicken wings
salt to taste
pepper to taste
1/2 teaspoon dry mustard
1/4 teaspoon dried rosemary
1/4 teaspoon dried pepper
Heat oil in a heavy saucepan over medium heat. Put bouillon cubes in a shallow dish. Dissolve thyme and basil in olive oil, stirring, until they are dissolved. Stir in marjoram and thyme mixture. Place chicken wings in a large resealable plastic bag. Seal bag and shake to coat.
Heat oil in a medium saucepan over medium heat. Gently stir chicken into bouillon mixture, coating with herb and seasoning mixture, pepper and rosemary. Cover saucepan and raise heat to medium. Reduce heat to medium and stir in mustard, rosemary, pepper, mustard, rosemary, pepper and rosemary. Bring to a full boil and cook over medium heat for 5 minutes.
Reduce heat in saucepan to medium and stir in rosemary, pepper, dried rosemary, pepper, dried rosemary, pepper, mustard. Bring to a total boil and cook for 5 minutes to remove from heat.