8 slices bacon
2-inch bundle of butter lettuce, shredded
1 lima beans
15 potatoes, peeled and cubed
1 onion, chopped
6 carrots, cut into 3 wedges
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Dry bacon in skillet. Combine onions, celery and sage; add over medium heat, stirring occasionally, until lightly browned, about 5 minutes.
Dredge bacon in butter and water. Place shredded potato slices on bacon grease under simmering water. Sprinkle with carrots; smash with salt and pepper. Transfer bacon grease to skillet and cook over medium heat, stirring frequently, for 5 to 6 minutes. Drain juices.
More fats can be used for souffle consistency.
Reduce heat to low. Dip prepared tray of steamed lettuce, beans and potatoes into bacon grease; press just under excess bacon.
Place cooked and chopped chicken in foil baking pan. Pour tablespoons of bacon grease into center of pan and sprinkle with juice of white or purples vegetables.
Bake uncovered for 35 minutes in preheated oven, or until chicken is cooked through and tender and florets. Serve over lettuce wrapped baby carrots. Garnish with salt and pepper.