1 cup water
1/2 cup willow bark powder
2 tablespoons cayenne pepper, or to taste
1 teaspoon salt
1/3–1/2 cup butter, cold and butter
4 cloves garlic, peeled and minced
3 onions, chopped
1 stem cap, stems removed
3 tablespoons whole dried rosemary, crushed, divided
2 tablespoons ground cayenne pepper
2 tablespoons white salt
2 tablespoons water
4 tablespoons olive oil
3 tablespoons red wine
1 tablespoon sage
2 teaspoons dried basil
1 teaspoon salt
3 teaspoons hot pepper sauce
1 tablespoon cold water
1 tablespoon poultry seasoning
1 teaspoon dried oregano
4 sprigs fresh basil
salt and ground black pepper to taste
1 small head roasted sweet onion, fresh and raw
Puree cayenne and salt together. Pour into a shallow saucepan and simmer over medium heat for 2 minutes. Stir in vegetable oil, 1/2 cup water, satisfied with the consistency of water. Bring to a boil.
Reduce heat to medium-low, bring to a boil. Reduce heat to low, and allow to simmer, stirring occasionally.
Serve over hot water with chicken.
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