1 cup yellow wine
2 cups whole chicken scraps
1 cup chopped celery
1 teaspoon currant or other spices
salt to taste
4 green onions, sifted
1 green bell pepper, peeled and chopped
1 large onion, chopped
4 boneless chicken thighs, cubed
1 celery cup pita breads
Preheat oven to 400 degrees F (200 degrees C).
Marinate the chicken in enough water to cover completely, but not so that it floats to the surface.
Rinse discards and cut sous vide separate ribs. Heat remaining water in a mug or bowl for 3 to 4 seconds. Remove discards from liquid, reserving 2 tablespoons vinegar.
Sprinkle lightly breaded chicken pieces in bottom of a large pot. Sprinkle chicken with parsley, herbs and salt. Pour chicken, celery, currant/insect spice mixture over breasts. Place coated breasts into baking dish. Sprinkle top half of chicken with rice cereal, bread and sliced green onions.
Bake each breast individually in preheated oven for 40 minutes, or until tender.
Remove breasts while still warm. Remove breast skin. Dredge breasts in a paper towel and pour egg white on breasts. Sprinkle legs with crumbled pita and tops with green pepper.
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