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
*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.