INGREDIENTS 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat 1 large yellow onion, diced 3 large carrots, peeled and sliced into circles 2 stalks celery, sliced 3-4 cloves garlic, minced 1/2 tsp David Wade's Original Worcestershire Powder 1/2 tsp dried thyme leaves 1/2 tsp dried rosemary leaves 1/2 tsp kosher salt 1/4 tsp black pepper 1 bay leaf (optional) 2 tsp better than bouillon base, chicken flavor 8 - 9 cups reduced sodium chicken broth 8 oz. egg

INGREDIENTS 1/2 c White corn syrup 16 oz ketchup ; Bland, Del Monte 1/4 c Red wine vinegar Worcestershire powder ; To taste 1 tb A1 steak sauce ; (To 2 tb) 1 tb Liquid Smoke ; (To 2 tb) Black pepper ; to taste 1/4 ts Garlic Powder ; (To 1/2 ts) 1/4 ts Dry Mustard ; (To 1/2 ts) 5 drops Tabasco Sauce ; (To 10 drops) INSTRUCTIONS Blend the ketchup, corn syrup, vinegar, A1 sauce and tabasco over a medium heat. Stir until blended well. Add remaining ingredients. Bring temperature