Kale Chicken Soup

The house we’re staying in has a cast iron pot with lid, so I got to bake a chicken, and came up with a lot of juice:

1. chop fronds and hard parts of kale.
2. Separate tender parts of kale leaves, and line the pot with them in multiple layers
3. Cut up onions, and lay them in the kale.
4. Put in raw whole chicken
5. Cover the chicken with bacon strips and more onions
6. Add salt, pepper, and/or garlic to taste
7. Cram leaves in the pot until the lid can almost close (it will lose volume in baking).
8. Bake 2 hrs at 350 degrees.
9. Pull out chicken parts carefully: keep bones from falling into the pot; debone somewhere else.
10. Serve remaining juices, diluting with hot water to taste (not in cast iron, unless you want to re-season it).

This work by Kent is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International