1/2 cup honey
1 pound skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 tablespoon vegetable oil
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
6 chicken leg quarters
3 (14 ounce) cans chicken broth
1 (4.5 ounce) can condensed cream of chicken soup
1/2 cup soy sauce
1/2 cup honey
1/2 cup honey
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
3 tablespoons lemon juice
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
Place honey in a large, heavy skillet over medium heat. Add chicken, and cook and stir for about 10 minutes, or until chicken is no longer pink. Remove chicken from skillet and allow to cool.
Lightly oil the grilling rack. Place chicken on rack, and brush with oil.
Bring chicken to a boil in a large stock pot, and cook stirring occasionally. Reduce heat to low, and add honey mixture. Continue to cook and stir over medium heat until chicken is browned and thickened, about 5 minutes. Remove chicken from pot, and let cool completely.
Remove chicken from liquid. Place chicken on rack, and brush with honey mixture. Let cool completely, then turn chicken again to coat.
When chicken is cool, remove the skin from the breasts, and cut up into bite size pieces. In a small bowl, mix together lemon juice, honey, chicken bouillon cube, parsley, broth, chicken, soy sauce, chicken soup, chicken soup, chicken soup, chicken soup, chicken soup, chicken soup, chicken soup, chicken soup, chicken soup, chicken soup, chicken soup, chicken soup, and chicken soup. Mix in parsley. Transfer chicken pieces to a large stock pot. Repeat through the rest of the ingredients.
Cover, and simmer for 5 to 5 1/2 hours. Remove chicken from liquid, and keep warm in pot.