Boil the chicken in a quart water. I refrigerated it overnight
Preheat oven 450 Fahrenheit
Remove chicken from bones and gristle. Shred the chicken.
Steam the cauliflower. Let drain.
Cut the carrots thin. Put into the liquid you boiled the chicken in. add half a tablespoon of salt. Add half the butter. Cook till carrots are done.
Add the arrowroot powder to the quarter cup water pour into the boiling carrots. Add garlic, sage, and white pepper. Stir till thickens, it will get very thick. This will be the bottom layer in the casserole. I used a 10 inch oven safe pan.
Add chicken on top. Then add the cauliflower except hold back a cup. Add paprika, and salt about a teaspoon. Then add parsley
Add cheese
Melt 2 tablespoons of butter finely chopped the bacon and fry in the butter
In the last 2 tablespoons of butter fey the cup of cauliflower. Mince it up before frying
The cauliflower will caramelize up good
Put on top of the cheese. Spoob in 5 teaspoonful of the butter bacon drippings. Over the top.
Now add bacon
Put in oven 40 minutes
Let sit 10 minutes and serve
In a sterilized jar you can save the butter bacon drippings, for a good long time
