1 tablespoon olive oil
1 1/4 cup warm water (110 degrees C/70 degrees F)
1/3 cup white sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 pinch cayenne pepper
2 (11 ounce) cans chicken broth
1 1/2 tablespoons minced onion
Heat oil in a large saucepan over medium heat. Place onion and garlic in hot oil; saute until tender, about 5 minutes. Mix in salt, pepper, cayenne pepper, broth, onion and pot. Convert heat to medium heat, then reduce heat to medium-low and simmer until soft, about the length of 1 hour.
Transfer the chicken to a 1/2-cup Pak/Honey Mixer, and store in refrigerated (although freezer recommended) condition.