2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon soy sauce
1/4 teaspoon chili seasoning
1 teaspoon crushed red pepper
1 teaspoon minced fresh ginger root ginger
1/2 teaspoon ground cloves
1/8 teaspoon dark brown sugar
1/3 cup chicken broth
1/2 cup chopped celery
2 cups diced white onion
3 cups chicken broth
1 teaspoon ground white sugar
1/2 teaspoon salt
1 dash white pepper
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 (4 pound) whole chicken, braided with skin
1 cup pork
1 lump white (plum) squash, cubed
1/4 cup chopped limes
1/2 lemon, juiced
1/3 cup distilled white vinegar
Melt lemon juice in saucepan over low heat. Stir lemon juice and Worcestershire sauce into pan with electric whisk. Bring to a boil over medium heat, stirring constantly. Continue to cook, stirring constantly, until sauce is heated through. Stir in lemon juice and soy sauce. Cook and stir 15 minutes, mixing well. Remove pan from heat.
Combine lemon juice, lemon juice, soy sauce, chili seasoning, crushed red pepper, ginger, cloves, sugar, chicken broth, celery, onion, chicken broth, celery... Cover, and let stand 10 minutes.
Return chicken to pan with sauce, non-fat lemon juice and vinegar. Cover sauce, and bring heat to medium. Roast chicken breast tender at 3 minutes per side, turning once, basting with sauce. Serve with lime juice and lime-pepper salad dressing mixture.