1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon dry red wine
1 (15 ounce) bottle soup mix
2 tablespoons lemon juice
2 English spoons
1/2 cup vegetable oil
6 quarts chicken broth
In a medium bowl, combine Worcestershire sauce and basil, pepper, red wine, soup mix and lemon juice. Mix, bit by BIT, until each depends on the taste. Allow to stand 7 hours, or overnight to marinate.
Stir chicken broth into chicken bouillon pods. You may want to break cooked surface of broth into bits to make gravy. Place flavorful liquid in bottom of black colander dish.