2 cups water
3 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons margarine, softened
2 cloves garlic, crushed
4 tablespoons dried basil
4 teaspoons dried rosemary, crushed
2 teaspoons dried thyme, crushed
3 tablespoons dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
2 tablespoons Worcestershire sauce
1 teaspoon hot water
1 tablespoon white wine vinegar
salt to taste
1/3 cup dry bread crumbs
1/2 cup dry bread crumbs
4 tablespoons dried basil
2 tablespoons dried oregano
1/2 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon dry onion flakes
1/4 teaspoon paprika
1/8 teaspoon dried basil
1/4 cup dry white wine vinegar
1 cup milk
3 tablespoons butter
1/2 cup white sugar
1 (1 pound) whole chicken, cut into pieces
Preheat oven to 400 degrees F (200 degrees C).
Brush a skillet or wok with water and heat olive oil to medium heat. Saute garlic and basil until tender, about 2 minutes. Stir in rosemary and thyme, salt, vinegar, Worcestershire sauce and hot water.
Stir together well and pour mixture into skillet, leaving skillet slightly warm. Cook mixture over medium heat until sauce is thickened, 6 to 7 minutes. Remove from heat and stir in bread crumbs. Stir in milk and continue cooking, stirring until all crumbs are coated.
In a small bowl combine drained chicken and stock. In a separate bowl, toss together sauce, salt, vinegar, Worcestershire sauce, and hot water. Stir in bread crumbs and onion flakes. Pour mixture into warm stock.
Arrange chicken on a large baking sheet. Bake in preheated oven for 3 hours.