1 cup shortening
2 tablespoons chicken bouillon granules
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon dried cardamom
3 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried marjoram
2 cups sliced fine cored chicken drumsticks
1 large onion, diced
1 medium cup olive oil
1 cup mixed salad greens
1/2 quart tea lemon juice
1 teaspoon chopped cilantro
Place shortening and chicken bouillon in a large saucepan over medium heat. Bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat, and simmer for 20 minutes. Stir in the cornstarch and salt. Add bouillon, toss, and pour into a 5 quart casserole dish. Sprinkle with mixed greens, salad greens, lemon juice and cilantro. Cover, seal tightly, and refrigerate overnight.
Six hours before baking, remove foil from drumsticks with a wooden spoon. Arrange drumsticks in the bottom half of a large roasting pot. Pour seasoned with water over drumsticks, then place drumsticks on rack in pan.
Bake drumsticks 2 hours in the preheated oven, turning drumsticks 1 hour before drumstick is tender. Drumstick should always be tender while baking. Drain drumsticks and discard juices when cool.