In an 8-by-8-inch baking pan, line with 6 strips bacon. Place three pieces of chicken, skin side down, on bacon. Sprinkle with 1 tablespoon salt and 1/2 teaspoon black pepper. Place remaining strips of bacon, garlic, bay leaves, thyme and sage on top. Lay remaining pieces of chicken, skin side up, on bacon mixture. Sprinkle with 1/2 teaspoon salt. Cover and refrigerate for 12 hours.
Heat oven to 200°F. Remove all bacon and savories. Rinse chicken with water, pat dry and place in an oven-proof metal pot. Sprinkle with peppercorns and 1/2 teaspoon salt. Add olive oil to cover chicken. Cover pot and bake for 12-14 hours. Remove meat from bones and serve as is or in sandwiches, salads or tacos.
Serve in sandwiches or shred for taco filling and serve in flour tortillas.
Note: Brown chicken pieces to a nice crisp. Leftover oil can be stored airtight in refrigerator and used like butter for sautéing.
Makes 3-4 cups filling.
No nutritional analysis available.