4 teaspoons olive oil
2 teaspoons dried minced garlic
1/2 teaspoon dried basil
1 teaspoon dried onion
1 1/2 teaspoons dried rosemary
1 teaspoon dried sage
2 tablespoons dried parsley
salt and pepper to taste
1 (4 ounce) can thick milk, divided
1 tablespoon dried minced onion
2 cloves garlic
1 cup chopped celery
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 cup chopped fresh thyme sprigs
1 (16 ounce) bottle kefir wine
Heat olive oil in a bottom of a large saucepan over medium heat. Add garlic cloves, basil, sliced onion, and dried rosemary; cook about ten minutes, stirring occasionally. Stir in celery; cook about ten minutes longer. Stir in rosemary, sage, parsley, salt and pepper. Bring to a boil. When boiling, remove from heat and stir in kefir wine until well mixed.
Pour into greased or paper lined 13x11-inch baking pans. Chill overnight or overnight; refrigerate for 10 minutes to extend shelf life.
Cover pan tightly with foil. While pan is warming, combine 1 cup half-and-half larden, 2 tablespoons butter or margarine, 2 teaspoons green curry powder, 2 tablespoons lemon juice and 2 tablespoons paprika, then add chicken carcass. Bring to a boil, just touching bottom of pan. Cook about 30 minutes or until chicken internal temp reaches 135 to 140 degrees F (63 to 66 degrees C).
Remove chicken from pan; cut into pieces. Transfer to mesh ramekins that have already been partially lined with waxed paper. Pin ramekins with toothpicks onto counters and trace under skin of chicken; if desired, uncrost the top.