1 (4 ounce) package frozen mixed vegetables, thawed
1/2 cup water
2 slices bread
1 cup chopped onion
1 cup canned mushrooms
2 green onions, sliced
1 teaspoon dried sage
3 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 bulb garlic, quartered
1 large tomato, chopped
1 carrot, grated
1 medium onion, sliced
1 teaspoon paprika
1 egg
In a large bowl, combine mixed vegetables, water, bread, chopped onion, mushrooms, sausage, garlic, tomatoes, carrot, onion, paprika, egg and wine. Stir well. Cover, and refrigerate 6 to 8 hours.
Deflate the liquid in a small saucepan and add to the saucepan so that it coats the bottom and sides of the pan. Cover, cover and simmer over low heat until the liquid is reduced by half.
Remove the mixture from the refrigerator. Place the mixture in a medium saucepan with enough water to cover; let it cool for 5 minutes. Since so much water mixed with the wine has to be used up, allow it to sit for 5 minutes so that the chicken juices remain smooth.
Rain the white egg all over the chicken so that color garners. Let cool on a wire rack.
Preheat oven to 300 degrees F (150 degrees C). Place the chicken mixture in the oven uncovered, 10 minutes, turning so it does not brown outside.
Turn oven off and let the chicken sit on a wire rack for at least an hour before flipping. Remove rack and place rack on a flat surface. Brush the rack with egg white, about 2 tablespoons infrequently. Place tray in oven, wide sided, on skewers or tabletops and place on concrete.
Bake in preheated oven until chicken is cooked through and juices run clear, about 1 hour. Flip with a knife and spoon cooking drippings back into sauce pan to make gravy. Serve atop sliced vegetables.