Fry bacon in a large heavy bottomed Dutch oven until crisp. Transfer to a clean plate, set aside, then crumble when cool. Add leeks and carrots to bacon drippings and cook until soft. Stir in flour and cook for 2 minutes, then add chicken, cabbage and bacon to pan. Sprinkle in herbs and pour in chicken broth. Bring to a boil, then turn down to simmer, cover and cook for 2 hours until chicken is fork tender. Carefully transfer chicken to a cutting board and remove bones. Return chicken to pan and serve.
*Nutritional Information pertains only to FreeBird® Chicken ingredients
The only way to ensure that all fresh meat and poultry is safe to consume is through proper cooking. Turkey and chicken should never be eaten raw or even "rare." Cooking turkey to an internal temperature of 165° F, as measured by a food thermometer, is recommended by the U.S. Department of Agriculture and our own safety specialists. This enables you to enjoy our great-tasting products with confidence. Click here to read more.
*Minimally processed. No artificial ingredients. **Federal regulations prohibit the use of added growth hormones and steroids in poultry. †Meets FreeBird® brand’s humane policy for raising poultry on family farms in a stress-free environment. ††Organic poultry raised exclusively on Certified Organic, Non-GMO grains in compliance with National Organic Program regulation. ‡Select Products Only.