1/2 cup butter
1/4 cup finely chopped onion
1/8 cup butter
1 cup vegetable oil
2 tablespoons garlic powder
1 teaspoon dried basil
3 tablespoons olive oil
2 teaspoons olive oil
1 teaspoon dried rosemary
3 teaspoons white sugar
2 (3 ounce) cans diced celery
1/2 cup sliced fresh mushrooms
Melt butter in a large skillet over medium heat. Add onion and saute until golden. Pour in oil, garlic powder, basil, olive oil, olive oil, rosemary, celery, mushrooms and chicken. Simmer for 30 minutes, stirring occasionally. Reduce heat to medium-low.
When chicken is cool, peel and chop. Discard skin and bones, and shred chicken meat.
Preheat an outdoor grill for high heat.
Remove chicken from marinade and place on grill or in a 12x18 inch baking dish. Brush with 1/2 cup of butter mixture and cook, turning, until evenly brown with juices still running, about 10 minutes.