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3 chickens, quartered
3 cups ketchip
1 1/2 cups dry white wine
1 bunch parsley, chopped
3 cloves garlic, minced
3/4 tsp basil, chopped
9 sprigs rosemary, chopped

Combine sauce. Divide chicken into three casseroles and pour 1/3 sauce in each container. Freeze.

On cooking day:
Defrost. Preheat oven to 325F and cook in casserole or baking dish for 90 minutes or until heated through, basting regularly. Serve with rice.