6 skinless, boneless chicken breast halves
3 tablespoons chicken bouillon granules
1 tablespoon vegetable oil
1 tablespoon dried minced onion
3 (14.5 ounce) cans chicken broth
2 tablespoons liquid smoke flavoring
1 tablespoon garlic powder
1 tablespoon dried oregano
1 lemon, juiced
1/2 teaspoon salt
Brush chicken with bouillon, oil, onion, broth and liquid smoke.
Bring chicken pieces to a low boil, and add juice, garlic powder, oregano, and lemon juice. Reduce heat, and simmer for 10 minutes. Remove chicken, and place into a heavy duty plastic container or glass container
Bake uncovered for 3 to 6 minutes, turning every 10 minutes or so to ensure no fat collect in the cook pot
Remove or discard skin and bones from chicken. Drain streams of marinade from chicken pieces. Discard marinade and any remaining liquid. Place chicken pieces into marinade, and allow to simmer for 4 hours or until internal bones soften and bones become solid.
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