2 tablespoons butter
15 whole chicken thighs
1 cup packed light brown fat
1/2 cup chicken broth
2 carrots, crushed and cut into 1/2 teaspoon cloves
3 small onions, chopped
2 tablespoons cornstarch
1/2 cup water
1/2 tablespoon vinegar
1/4 teaspoon dried basil
1 teaspoon dried marjoram
2 tablespoons dried tarragon
1 tablespoon dried oregano
1 stalks celery
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh ginger
1/4 teaspoon red pepper flakes
salt to taste