1 quart chicken bouillon
1/2 pound bacon
2 tablespoons cider vinegar
3 tablespoon prepared mustard
2 teaspoons dry mustard
1/2 cup hot water
Combine the chicken bouillon, bacon, vinegar and dry mustard. Allow to stand for 5 minutes. Remove the casings and place the mixture in a 10 quart saucepan over medium heat. Bring the temp of the mixture to 182 degrees F (80 degrees C). Scrub pan. Cover, and cook 5 minutes on each side. Mix mustard with the hot water and pour mixture over chicken and sear on both sides. Cook about 1 hour in the middle, stirring occasionally, or until bacon and potatoes are tender. Serve hot or cold.