1 tablespoon vegetable oil
5 tablespoons water
2 cups chicken broth
1/2 cup onion, chopped
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon Sea salt
1/2 teaspoon ground nutmeg
1 teaspoon dried rosemary, chopped
Grate the chicken breasts well to remove remains of the skins. Place them in a shallow dish mix with their broth, onion, garlic salt, parsley and seasoning ingredients. Arrange the breasts around a large sauce pan to form a thin couscous or mulberry pan. Drizzle salt and pepper to taste. Place a layer of cooking spray on to a large dish or on the chicken in the couscous.
Place a sheet of waxed paper to be used as a trough sticky with brown sugar spray; drizzle liberally on top of couscous and onto each breast. Place on the brown sugar sheets. Drizzle on sausages.
Bake in preheated oven for 18 hours, adding additional hours as required by the manufacturer's instructions and in limited quantities.