1 tablespoon vegetable oil
2 medium skinless, boneless chicken breast halves
2 tablespoons lemon juice
1/4 cup Worcestershire sauce
1 tablespoon Italian-style seasoning
4 potatoes
2 potatoes, peeled and cubed
1 onion, sliced
1 (6 ounce) can chicken broth
2 carrots, sliced
1 teaspoon Italian seasoning
Preheat oven to 400 degrees F (200 degrees C). Remove from oven and slice into chunks, leaving about 1/4 inch on all sides. Reserve chicken parts.
Heat 2 tablespoons vegetable oil in a deep skillet over medium high heat. Cook chicken in oil with a slotted spoon for about 15 minutes. Drain on paper towels; dump breasts.
When chicken is clear of oil, remove from skillet and set aside. Heat remaining olive oil in a medium saucepan over low heat. Combine lemon juice and Worcestershire sauce in a large bowl; stir well. Transfer chicken pieces to a clean medium bowl and set aside.
In a large bowl, combine chicken parts, lemon juice, Worcestershire sauce, Italian-style seasoning and the chicken broth. Slice chicken (and thus, the liquid from the broth) and return to the skillet to saute on medium heat for a minute or so, creating a liquid to coat. Reduce heat to medium and add Parmesan cheese.
Saute chicken over medium heat for 10 minutes, stirring gently, until chicken is finished cooking. Grill at this point for another minute or so until chicken is coated with liquid.
Remove tongs from chicken and remove hard parts; stir in salad dressing and chicken stock. Reduce heat to medium-low, and add salt and pepper.
Place the chicken in a large resealable plastic bag with holes cut in the side to allow steam to escape. Place shredded cheese in bag; seal bag and fold over. Place plastic bag in freezer as it may not warm up adequately.
Place chicken in freezer bag and seal, leaving about 1 inch of space in bag. Place plastic bag over freezer bag and place on a large sheet of parchment paper. Bring to a gentle draft and refrigerate for at least 2 hours.
Remove plastic bag from freezer bag. Place chicken on sheet of parchment paper.
Take plastic bag out of freezer bag and place onto platter. Fire up grill and add black pepper on bottom of bag. Place bacon on confectioners' sugar with wooden skewer or fingers. Brush the bouillon cubes with water and add more moisture if necessary. Pour chicken over chicken and sprinkle with parsley. Set plastic bag aside.
Remove plastic bag from freezer bag. Use tongs to remove turkey bits from bag. Brush garlic chips on bottom of bag. Add parsley sauce and salt and pepper to taste. Cover plastic bag and refrigerate overnight and refrigerate products for two hours.
Remove plastic bag from freezer bag. Seal plastic bag and refrigerate for at least overnight. Let cooler on wire rack. Cut bag into 1-inch slices and arrange neck between sheets of waxed paper. Seal bag with pin. Cook, but don't overcook the chicken.
Return plastic bag to freezer bag and seal. Remove plastic bag from freezer bag. Flatten and refrigerate plastic bag at least overnight in refrigerator. If you'd like your bag to be slightly curving, refrigerate the frozen food on the day of collection.
Return plastic bag to freezer bag. Place plastic bag on waxed piece of waxed paper. Spread serial number on top of bag. Remove plastic bag and hang outside refrigerator. Reuse plastic bag, if desired. Garnish plastic bag with parsley, if desired.
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