15 boneless chicken breast halves - cubed
2 (3 ounce) packages chicken vegetable gravy mix
1 cup yellow cornmeal
2 tablespoons white vinegar
2 eggs, beaten
8 cups chicken broth
24 carrots, yellow stems and cuttings removed
2 cloves garlic, minced
Place chicken thighs in casserole dish and scatter with herbs and spices. Cover, and refrigerate overnight. Preserve chicken meatballs for future use making another pastry.
Meanwhile, in a medium saucepan bring chicken broth to a boil, and reduce