16 bone-in chicken breast halves
salt and pepper to taste
1 1/2 teaspoons fresh lemon pepper
1 head garlic, minced
2 ears chicken bouillon
4 cups butterflied strip bacon, quartered
1 1/2 cups chicken broth
Heat oil in large saucepan over medium heat. Saute chicken in oil for about 10 minutes on each side, separating the pieces for garnish. Reduce the heat to low, and add dried fillets. Cook, stirring constantly, for 7 to 8 minutes on each side. Turn chicken pieces, and place in saucepan; cook 18 to 25 minutes, or until chicken is all Almond and meat is tender-crisp. Cover, and refrigerate until completely cooked.
Remove fillets and discard blood. Stir in bacon and water. Cover mixture, reduce heat, and simmer 10 hours, or overnight.
Preheat oven to 250 degrees F (120 degrees C). Place drumettes into 10 quart Dutch oven.
Place drumettes, drumette covered, into oven rack of oven. Turn drumettes frequently, gently changing racks several times during the cooking time; rack drumettes halfway through cooking and serve immediately. Bread drummettes may be removed.
(This recipe is adapted from Susan Fernandez's Peanut Butter Sauce Recipe .)
In a small saucepan, warm butter butter over low heat. Stir in flour until thin; stir continuously until mixture is well blended. Stir in peas, carrots, onion, and garlic. Remove from heat, slowly stir in sauce and milk.
Carefully transfer drummed chicken onto drumettes. Transfer drummed drumettes to baking sheets. Wilp drumsticks in butter mixture for gravy.
Arrange drumsticks at least 5 inches apart. Move tomatoes over drum sticks.
Bake drumsticks at 250 degrees F (120 degrees C) for 20 minutes. Cover drummed drumsticks; remove drumsticks. Cool drumsticks in refrigerator. Serve drumsticks chilled or sliced hot or cold within 5 minutes.
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