Set the stage for your family weekend gathering. Fill a long work week with a hearty scoop of County Chicken and Bacon Stew. Gluten free and low carbs. This is a "family" portion so get out your stock pan and make ready for leftovers to go in the freezer. Stocking up.
Ingredients:
Whole Organic/ Free Range Chicken 4 cups Chicken Broth 2 teaspoons salt 2 large onions chopped 2 lbs leeks sliced 2 lbs celery (organic) entire stalk "MORE CELERY." (like more cowbell) 1/2 lb. Thick cut natural bacon cooked to crisp set aside 4 large garlic cloves crushed 3 large carrots sliced Entire package of (Poultry) fresh herbs includes Sage, Rosemary & Thyme chopped finely 1 cup chopped baby kale (set aside) 1 cup shredded green cabbage (set aside) ground pepper and salt to taste 1/2 teaspoon cayenne pepper 1 large yam peeled and cubed 1/2 cup fresh or frozen corn (set aside) 1 cup fresh or frozen peas (set aside)  
Preparations:
In a large stock pan with 3 cups water, broth, cook the whole chicken (remove giblets and cook separately) until meat falls off the bone, about 2 hours over medium heat. Prepare vegetables and herbs (set aside) Recommended recipe for bread=English Muffin Toasting Bread Cook bacon to crisp, retain 2 Tablespoons of bacon fat to saute onions and celery. (optional for more bacon flavor) Remove fully cooked chicken onto large roasting tray for cooling, D-bone Add prepared vegetables and herbs to stock pot, minus kale and cabbage. Cook until tender over medium-low heat. Stir occasionally while baking bread. Add chicken meat to broth Re- stew de-meated bones in 2 cups water and a pinch of salt for more Bone broth to add later. Within 1/2 hour of serving add kale, cabbage, corn, peas and bacon. Serve with bread. See Soups On Blue and White for table setting ideas. Happy Cooking and Baking 
Dining Graciously
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