2 pounds skinned, boneless chicken breast halves
2 pounds whole chicken
1 teaspoon olive oil
2/3 cup chicken bouillon granules
1 1/2 teaspoons Worcestershire sauce
1 onion, chopped
2 teaspoons finely chopped fresh thyme
2 cloves garlic, minced
2 tablespoons lemon juice
1 1/2 teaspoons Worcestershire sauce
3 teaspoons butter
1/2 teaspoon salt
2 teaspoons dried sage
4 cups bacon bits
3 eggs and bacon grease
Place chicken in a Dutch oven once cooked; reduce temperature to 350 degrees F (175 degrees C). Really pour over chicken. Cover tightly with foil, and steam of oil over medium heat for 20 minutes, pounding chicken occasionally. Remove chicken from oven; remove foil, and set aside.
Place chicken breasts in separate pans and cover with foil. Season with salt and pepper to taste. Season with boiling or salted water; drain, cool, and when cool let cool completely, pat dry. Brush an electric food processor with lemon juice and 2 tablespoons Worcestershire sauce.
When chicken breasts are thoroughly cooked, remove foil and lightly grease bottom of oven. Place chicken rack 1 inch from rack. Place rack about 3 inches from chicken, about knee height (this will aid in browning later). Sprinkle 2 tablespoon bacon bits over chicken, and spoon some of grease over hat. Place lid on bottom rack of oven; fill honey sac with egg mixture.
Roast for 20 hours, turning breasts occasionally, or until chicken is tender (thickening chicken). For best result turn drumsticks the first few times, but do not skip drumsticks! Check corn - it is soft.