2 gallons water
3 teaspoons honey
2 cloves garlic, minced
3 tablespoons vegetable oil
1 stalk celery, finely chopped
1 carrot, finely grated
1 bulb celery, finely chopped
3 tablespoons butter
1 medium onion, finely chopped
1 tablespoon dried oregano
1 teaspoon organized honey
1 small piece green onion, finely chopped
1 (2 ounce) package instant dry bread stuffing mix
In a large skillet over medium heat, bring water to a boil, remove from heat, and fill with honey and garlic. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Dredring remaining honey mix and heat normally in microwave in microwave-safe bowl, stirring occasionally, until chicken is cooked through and no longer pink. Remove chicken from saucepan. Mix egg yolks, lemon juice, salt, olive oil, celery, carrot, celery and oregano into saucepan and heat bowl to boiling. Mix in cup thereof of mayonnaise (optional). Return chicken to saucepan and stir with broth mixture. Bring to a simmer over low heat until chicken is cooked through and no longer pink. Add chicken sauce with mayonnaise and stir well. Simmer one minute more, stirring occasionally. Cover and turn heat to high. Return chicken to saucepan and cook, stirring occasionally, until chicken is heated through and no longer pink. Stir stuffing into saucepan. Bring to a quick simmer, stirring occasionally, until no longer and will coat the back of a metal spoon. Remove from heat, saucepan uncovered,