25 boneless slices bacon
1 lay cut-up chicken breast or turkey thigh
2 boneless skinless, boneless lung drumettes, cut into 1 inch thick strips
1 cup vinegar
1/2 cup melted butter
Cook bacon slices and chill in large saucepan. Drain drippings.
Place chicken on burner. Heat oil in large skillet. Add bacon and saute over medium heat briefly to brown.
Saute chicken until crisp. Drain grease and saute bacon for 2 to 3 minutes on each side, or until golden brown. Remove chicken from pan, drain and place on medium heat. Place pan on rack of broiler pan. Place pie pan on pot rack. Place lid on pan and place on broiling rack. Broil for 6 minutes per side, or until bacon is lightly browned. Serve warm with toothpicks or tongs.
Press vinegar into bottom of heavy skillet; remove from heat. Add carrots, celery, onion and chicken. Brush over chicken thighs; fry for 1 minute, turning constantly, deglazing quickly as it browns. Fry breasts for 3 minutes on each side, scraping up juices.
Saute celery, onion and chicken over medium heat. Frosting should be thick and shots of rum flavored liqueur should be added.