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1 whole chicken

1 tablespoon garlic powder

1 tablespoon onion powder

3 tablespoons savory herbs

1/2 to 1 teaspoon black pepper

1 tablespoon crushed red pepper

1 teaspoon kosher salt

1 tablespoon chicken bullion

2 cups water

1/2 cup olive oil

1/3 cup white vinegar

1/3 cup lemon juice

Deep large pot

Directions: Wash the chicken in cold water with the vinegar and the lemon juice then put the chicken in a large bowl. Add all of the seasoning and rub all over the chicken and set aside. On a high flame put the pot and add the oil to the pot. Let it get hot then add the chicken, cover the chicken as its brown. Let the chicken brown on all sides. Remove the chicken and drain off some of the oil. Mix the bullion and water until blend. Lower the flame to low. Return the chicken to the pot putting it on the back, Pour the chicken bullion liquid over the chicken, cover and cook on low flame for 10 minutes on back and turn on the breast and cook 10 minutes. Turn on the side and cook for 5 minutes on each sides. Turn chicken on the back again and cook for another 10 minutes or until chicken is fully cook (Check for doneness). Turn off the stove. Remove chicken from the stove slice the chicken and serve.

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