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wash and dry chicken thoroughly. in big roasting pan, cook the bacon until crisp, crumble bacon and set aside, discard all but 2 tablespoons of bacon grease, saute the leeks and carrots in it. stir in the flour and cook for 1 minute. add the reserved bacon, cabbage, and spices and broth. Bring to a simmer. place the chicken in a pot. pour the melted butter over the chicken. cover with a lid or foil, simmer slowly for 2 hours until tender. remove chicken with a slotted spoon.
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