1/2 cup minced onion
5 cloves garlic, minced
1 cup vegetable oil
1 tablespoon chili powder
1 (4 pound) whole chicken, cut into 1/2 inch strips
1/2 cup diced celery
2 tablespoons chopped fresh parsley
salt and pepper to taste
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 (8 ounce) can sliced mushrooms, drained
1/2 teaspoon dried basil
1 cup chopped fresh chives
1 1/2 tablespoons margarine, divided
Place onion and garlic in a medium saucepan and cover. Bring to a slow simmer for 5 minutes, stirring occasionally.
In a large bowl, blend oil, chili powder, celery, parsley, salt and pepper. Mix well and pour chicken into the mixture. Season with mushrooms, basil, chives, margarine, lemon juice and 1 tablespoon of the mushrooms. Rub pan with remaining 1 tablespoon mushrooms. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Place chicken strips in a 9x13 inch baking dish or plastic wrap. Mix leftover mushroom mixture with the chicken strips. Pour mixture over chicken through the crack in pan. Cover, and refrigerate overnight.
When the chicken is cool enough to handle, remove bones and skin in both directions. Discard parchment, bones, pork and beef. Place chicken whole into the dish, pressing each side of the turkey inside to form a compact cavity and seal. Pour melted butter over chicken, and sprinkle with remaining mushrooms and basil. Spoon juices over chicken breasts and spread evenly over the top.
Bake uncovered in preheated oven for 60 minutes, uncovered, at 350 degrees F (175 degrees C) for about 4 hours. Turn uncovered buns and simmer for 5 minutes. Remove skillet from heat and let buns cool.
Remove skillet and place