1/2 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
2 teaspoons lemon juice
1/2 cup chicken broth
2 teaspoons seasoned salt
2 1/2 quarts chicken broth
1 tablespoon rice vinegar
1 teaspoon dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried rosemary
Heat oven rack to 350 degrees F (175 degrees C).
Place 1/2 cup white sugar in a saucepan and stir in vanilla. Bring to a gentle boil. Reduce heat, cover and simmer 1 minute. Stir in ginger, lemon juice and broth. Bring to a gentle boil. Stir in vinegar, cooking water and sage. Bring to a boil. Reduce heat, cover and simmer 1 minute.
Stir chicken broth, wine, chicken broth mixture, rice vinegar, sage, oregano and rosemary into a saucepan. Bring to a boil, reducing heat (approximately) to a simmer.
Return to a medium heat, and stir in chicken broth mixture. Bring to a boil. Reduce heat, cover and simmer 1 minute.