Makes 2 gallons
14 Chicken Breasts
20 Bacon Strips
6 T. butter
3 onions finely chopped
6 celery stalks, 1/4" pieces
12 oz. flour
12 Cups Chicken Stal
6 c. Heavy Cream
2 Bay leaves
3 lbs red potatoes
Salt and Pepper to taste
3 c. Croutons
1. Put the chicken on the smoker and keep on the smoker until desired flavor has been achieved. If the
chicken has not reached the internal temperature of 165.F you will need to cook in an oven until it
is reached.
2. Place bacon on a sheet pan with a parchment paper and place in the oven until desired crispness in
reach.
3. Heat the butter in a pan over med. high heat.
4. add the onion and celery and sautee until softened, mixing often.
5. Stir in the flour and distribute evenly. Cook for five minutes.
6. Add the stock, cream, bay leaves, bacon and potatoes and stir to combine.
7. Dice potatoes to 1/2 inch cubes. Place your potatoes into a steamer pan and steam for ten minutes.
8. Bring to a simmer, stirring constantly (the mixture will thicken), then reduce the heat to Medium- low and cook for 20 min. stirring often, until the potatoes are nice and tender.
9. Then add chicken.
10. Season to taste with Salt and pepper
11. Garnish with Croutons
