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this is a recipe i kinda threw together and have modified over the years. i’m quite certain there are probably 100′s of other ones out there just like this.
|1||sweet onion (medium to large)|
|2||small garlic cloves|
|2 cans||whole kernel sweet corn|
|1-2 cups||whole milk|
|2 lbs||chicken breast|
|1 lb||thick cut bacon|
chop the potato up into small cubes and boil them. i cook them until they are soft enough to stick a fork into without much pressure.
chop up the onion and garlic into small pieces and pan fry with butter.
cube the chicken and pan fry, add the oregano and parsley. cook the bacon. add the bacon to the chicken (this helps lessen the bacon flavor so it doesn’t overpower the whole chowder). add the onion and garlic and continue cooking the mixture. i usually cook the chicken, set it aside, cook the bacon, set that aside and then cook everything in a large electric.
once the potatoes are cooked, strain and rinse. pour the heavy cream into the pot and add the potato, corn, chicken, bacon, onion and garlic. add the thyme as well.
do not boil – i cook the entire thing in one big pot on low and let it simmer for 2+ hours.
we made a herb baked turkey covered in bacon for thanksgiving, we used this recipe, with some modifications.
2 tsp rosemary
4 tsp parsley
2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 cup water
1 tbsp olive oil
2 tbsp melted butter
3 celery stalks
2 medium onions
5 medium garlic cloves
1lb of bacon
pull all the extra crap out of the turkey (i.e. – neck, giblets, etc) and rinse it off, then dry it off with some paper towel.
cut up the garlic, onion and celery. put as much as you can into the turkey. put the rest that doesnt fit inside the turkey on top and on the sides of the turkey.
mix rosemary, parsley, thyme in a bowl. put a tablespoon of the mix into the turkey with the garlic, onion and celery.
mix the oil, butter, salt and pepper in with the remainder of the spices and brush the turkey down with the mix. if there is any left over dump it into the turkey. now pour the 1 cup of water into the roasting pan. the water will help keep the turkey nice and moist and will also serve for a nice gravy base later on.
roast the turkey at 325° for 2-3 hours. then put the bacon on the turkey for the last 45min of cook time. (if your using an oven bag, make sure to close it back up initially and then for the last 10-15min open the bag up so the bacon crisps up a little.