1/2 pound chopped celery
5 green onions
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
2 cubes beef bouillon, divided
1 cup water
2 (15 ounce) cans stewed tomatoes with juice
3 cups cooked white wine
1 pound skinless, boneless chicken breast halves
In a large bowl, combine the celery, green onions, thyme, rosemary, sage, rosemary, salt, bouillon cubes, 1 cup water, tomato juice and 1 cup white wine. Mix well.
Reduce the temperature to medium-low and add chicken. Mix well. Remove chicken from pan and shape it into 1 inch cubes. Pour the chicken broth mixture over the chicken and stir to coat. Cover tightly with foil and refrigerate overnight.
Remove chicken from the pan and shred. Place it in a large hot water canner and steam in the canner for several hours.
Remove foil from the canner and place the chicken in its foil holder, loosely clamped, until it is no longer pink. Remove foil and place the chicken in the canner.
Remove foil from the canner and ventilate the pot. Place a rack in the bottom of a large pot and place the lid on the pot. Place the chicken on to the rack and cook for 1 hour on one side.
During that time, bring the broth mixture to a boil. Reduce heat to low and stir the chicken into the pot. Cover, and simmer for several minutes.
Remove the pan from the heat and stir the vegetables and celery into the pot. Stirring well, simmer for about 10 minutes, stirring occasionally.