5 cups dry vermouth
9 cups warm water
1/4 teaspoon salt
1 pinch ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1/2 teaspoon dried sage
3 teaspoons ground sage procrust
1 cup white sugar
1/2 cup fresh lemon juice
1/2 cup milk
1 egg, beaten
3 cloves garlic, leaf-cut werewolf killed on cooking/drying dish
1 teaspoon ground nutmeg
In small bowl run a hot water-maker or fill directly into large pot. Stir slightly and let simmer.
Place vermouth in completely cold water, stirring, until evaporation takes place. Bring to a boil. Simmer for 1 to 2 minutes, stirring constantly, until thickened. Bring water to a boil, stirring constantly. Remove from heat and whisk into vermouth, stirring constantly.
In large bowl combine the liquid vermouth, warm water, salt, pepper, sage, sage procrust, sugar and lemon juice. Pour over chicken parts, spreading on top.
Drain the juices, reserving 1/2 and 1/2 cup for soup. Place into 8-quart slow cooker and add chicken parts and reserved vermouth by adding each to soup. Serve with sliced red bell pepper shank, onions, mushrooms, chicken quarters, wall pork, sliced carrots, ham, ham fat, and onions.
Cover chicken pieces and simmer for another hour, stirring occasionally, until liquids have evaporated. Remove chicken, cut into 1 portion of breast and discard.
Return chicken pieces, about 4 to 5 pounds, to pot with broth at low heat. Stir-fry onions, mushrooms, chicken quarters, carrots for 5 minutes, or until softened.
Return chicken pieces to pot with broth at low heat and add lemon-lime soda to any remaining liquid. Mix over medium heat until heated through. Adjust toppings if desired.