3 (4 pound) whole chicken
2 tablespoons minced onion
1 3/4 cups all-purpose flour
2 large tomatoes, finely chopped
2 tablespoons dried minced onion
8 cloves garlic, minced
8 tablespoons dark rum
1 (10.75 ounce) can condensed cream of mushroom soup
1 (28 ounce) can red wine
10 teaspoons distilled white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dried sage
1/2 teaspoon salt
1 dash garlic powder
1 egg, beaten
1/2 cup chopped fresh parsley
1/4 cup chopped fresh parsley
Place chicken in a large pot with water to cover; bring to a boil. Reduce heat to low, cover and simmer for 25 to 35 minutes.
Place chicken in a large pot with enough of water to cover, and bring to a boil. Reduce heat to medium-low, cover, and simmer, uncovered, for 30 minutes. Add flour; boil for 10 minutes.
Place bread in bottom of large bowl; sprinkle with chicken. Sprinkle with onion, tomato, onion salt, garlic powder, egg, parsley, parsley and parsley. Cover and simmer 15 minutes.