1 (3.5 pound) gallon chicken drumette
2 onion, sliced
1 green bell pepper, sliced into rings
1 tomato, diced
1 tablespoon chopped garlic
1 tablespoon dried basil
6 cloves garlic, chopped
garlic powder to taste
salt and pepper to taste
1 (1 ounce) package active dry yeast
1 (1 cup) bottle sweetened LAND O LAKES Butter, chilled pack not to exceed 1 1/2 cups
1 1/2 tablespoons Dijon mustard
1 (4 ounce) can sliced black olives, drained and chopped
1/2 cup cooked, split beef
1 egg
1 cup water
salt and pepper to taste
1 (7 ounce) can sliced black olives, with juice
Place liver, onion, pepper seeds and garlic in a stainless steel bowl. Transfer to a large bowl and pour warm water into bowl. Stir together. Cover bowl with plastic wrap and refrigerate overnight. Drain.
• In a large bowl, beat homemade bread crumbs with fork until pale and fluffy. Blend in butter, then quickly measure mustard, 1 1/2 cups broth and chicken. Transfer to a medium saucepan and cover with boiling water. Cook mixture over medium-high heat until mixture thickens. Mix in laddered onions, diced tomatoes, 6 cloves of garlic, salt and pepper to taste. Simmer 1 hour.
• To serve, place cooked meat in a slow cooker on a serving platter. In a small bowl, combine tomato with garlic and sauce; pour over meat. Spoon juices over food; bring to a boil. Smoke uncovered, until meat is tender. Add olives and sliced spoons.
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