1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried sage
1 cup chopped fresh parsley
1 cup chopped onion
1 cup chopped celery
1 cup chopped black olives
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1 small onion, chopped
1 medium yellow squash, sliced
1 (10 ounce) can chicken broth
1/2 cup water
2 cups beef broth
2 tablespoons lemon juice
1 1/2 teaspoons curry powder
1 teaspoon red pepper flakes
1 teaspoon baking powder
2 small onions, sliced
Heat oil and garlic powder in a medium saucepan over medium heat. Stir together the rosemary, sage, parsley and onion until well blended.
Add celery flowers and chicken broth to pan and stir in fresh water and lemon juice. Bring to a boil and simmer for 5 minutes. Add broth and chicken broth and return to a boil. Stirring constantly, bring to a boil and add lemon juice. Cook for 5 minutes and add water. Reduce heat to medium low and allow to simmer, stirring occasionally, for 5 minutes. Season chicken with curry powder, red pepper flakes and baking powder.
When chicken is finished, cook in a large saucepan over medium heat until thermometer reads 225 degrees F (107 degrees C).