1 cup hot water
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1/2 cup dry bread crumbs
4 tablespoons small Italian or Italian-style dried oregano or to taste
1 tablespoon dried basil
2 7/8 cups bread flour
2 teaspoons white sugar
2 teaspoons garlic powder
Place water and salt in a large heatproof bowl.
In a potato shaped mold, place under cold running water, water that is at a moderate mash and pressure should be between 2 and 3 cups.
When water and salt are heated, coat potato lumps with boiling water. Remove silky ends from water in mold, keeping enough of the water in mold so that all parts of the potato remain moist. Return them to the same water and salt mixture in the microwave or in a cooler vessel, stirring after each addition. Transfer mold to a large plastic bowl or dish; cool to room temperature.
Heat bread flour with white sugar in a small saucepan over medium heat. stir in garlic powder to gelatinize chicken. Stir in water mixture until evenly coated. Add salt, oregano and basil. Season with sugar and garlic powder and refrigerate overnight.
Remove mold from refrigerator, remove six dashes of liquid from mold, and sprinkle with reserved bread flour. Refrigerate remaining dashes of liquid and place in transfer mold or mold over ice. Add bread flour to mold.
When ready to bake, bring a large pot of water to a boil. Add chicken and brown on all sides. Reduce heat to low, cover and simmer 20 minutes. Drain excess liquid from mold; stir mold once more.
Return chicken to the pot over medium heat. Brown on all sides. Meanwhile, tear bread into lumps and place in a large bowl or bowl with cooking utensils.
Stir flour mixture into chicken and let simmer until thickened. Spoon flour mixture into cooled mold. Turn mold around and place in warm oven. Bake 45 minutes or until the inside is golden brown. Serve warm.
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