6 skinless, boneless chicken breast halves
1 (1 ounce) package celery salt
3 (3 ounce) packages chicken bouillon mix
1 teaspoon dried thyme
3/4 pound carrots - peeled and sliced
1 medium onion, grated
1 cup mayonnaise
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 1/2 teaspoons dried sage
1 tablespoon dried tarragon
1 teaspoon dried oregano
1 jalapeno pepper, seeded and chopped (optional)
6 slices bacon, cut in 1 inch squares
1 cup saltine crackers
Place chicken in a large resealable plastic bag; squeeze inside and out, discarding excess. Remove bone from cavity and cut out the joints. Brush with fat, and cut out the testicles. Cook in a skillet over medium-high heat until golden brown and crisp. Remove bird from skillet.
Whisk together celery salt and bouillon powder. Dredge chicken in celery salt mixture.
Shred celery salt mixture into a small bowl. Place chicken in a shallow baking dish. Cover, and pour sauce on top.
Heat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven for 45 minutes, or until chicken is cooked through and juices run clear.
Meanwhile, brown the carrot halves in a large skillet over medium heat, until tender but crisp. Fry celery salt mixture in a heavy skillet over medium heat. Then stir carrots, onion and mayonnaise into celery salt mixture. Whisk carrots, onion and mayonnaise into celery salt mixture and drizzle over chicken.
Transfer chicken to a large serving dish and serve with celery salt cheese mixture, celery salt and bouillon soup.