2 tablespoons olive oil
1/3 cup chopped onion
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried rosemary
6 cloves garlic, minced
1 tablespoon dried minced onion
1 tablespoon dried sage
1 teaspoon dried sage
1 tablespoon dried thyme
1 tablespoon dry mustard
1 teaspoon dried parsley
salt to taste
light brown sugar
1 cup chicken broth
1 teaspoon salt
1 1/2 teaspoons seasoned salt
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1 (16 ounce) can inter dried basil leaves
30 chicken pieces
1 (20 ounce) can chicken broth
1/2 chicken piece, diced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon dried sage
2 bay leaves
2 tablespoons dried white pepper
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon white pepper
In a medium bowl, mix the olive oil, onion, oregano, basil, rosemary, garlic, onion, sage, thyme, dry mustard, parsley, salt, black pepper and chicken. Mix until well blended. Cover watertight container and refrigerate for 1 hour.
Place chicken pieces in aluminum foil to prevent over-browning. Mix together chicken pieces and vegetable oil in a large pot and lightly melt, about 1 minute.
Position chicken pieces in pot. Cover with lid of aluminum foil while pan cooking. Pour chicken broth over pan and cover pot. Bring to a boil; boil for 5 minutes. Reduce heat to medium low.
Stir chicken pieces and vegetable oil into pot. Heat through, 5 to 7 minutes. Transfer chicken pieces to plate. Place meat into pan with skin on; brush with vegetable oil.
Arrange aluminum foil over pan so that heat can be transferred from pan to pot. Place chicken pieces on foil; brush with heat spray. Pour broth over all areas. Cover pot and simmer for about 1 hour.
Remove chicken pieces and vegetables from pot. Incorporate chicken broth into pot and heat through, about 20 minutes.
Reduce heat to low (cover pot and let cook about 10 minutes). Remove pan and let rest in refrigerator. Cover pot with foil and let rest in refrigerator.
Heat chicken broth to a boiling point. Add chicken pieces and vegetables to simmer about 10 minutes. Once chicken is cooked, stir in lemon-lime soda and heat through a third time.
⭐ ⭐ ⭐ ⭐ ⭐