Ingredients & Directions:

Fry 4 strips bacon (Clifford Farms) in a large dutch oven till brown. Remove from pan.
Season 8-12 chicken thighs (skin-on, from McDowell Family Farms) with real salt and pepper and brown on all sides in bacon grease. Remove from pan.
Remove the remaining grease from pan. Place chicken back in pan.
Add in 40 cloves of peeled, whole local garlic under and around chicken (less if you’re less daring!).
Add approximately 1 cup homemade chicken stock to pan. 

Place bacon strips over the top of the chicken. Add a couple sprigs of local rosemary to the pot, 

place lid on pan and bake in oven at 325 for 1.5-2 hours till chicken is tender and garlic is meltingly delicious.

Serve with local mashed potatoes and green beans and sliced tomatoes!