1 medium/large onion, quartered
3 medium ribs celery
1 medium/large carrot, sliced
2 medium carrots, sliced
1 medium carrot, sliced
1 medium onion, quartered
1 teaspoon dried basil
2 teaspoons dried sage
Place the onion, celery and carrot in a large pot or Dutch oven, and saute until tender. Add the ginger and garlic and saute for about 10 minutes. Remove from heat, and set aside.
Place the carrots and onion in a large bowl. Stir in the ground chicken and parsley. Add enough water to cover by inches. Cover, and simmer 20 minutes. Add the garlic, celery and onion mixture, and continue to simmer over medium heat for about 30 minutes.
Stir the mustard, Worcestershire sauce, honey, honey mustard and salt and pepper to coat inside deep in pots; 4 to 6 inches from bottom of pot.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry the chicken pieces about 8 inches from the hot oil, but do not brown on all sides. Remove from skillet, and drain in a colander.
Fry the ribs celery and carrot under much water in the deep fryer, scraping the bottom and sides of the skillet. Fry about 4 inches from each side until crisp. Remove from skillet and place on paper towel.
Melt the bacon grease in a large skillet over medium heat. Add the onion and celery mixture and cook, stirring, about 5 minutes on each side. Add the parsley, basil and sage and cook about 1 minute more. Add the chicken pieces, and turn to coat. Repeat with the other ingredients. Serve immediately.