Normally I would use olive oil to start my soup, but I had some bacon fat from breakfast. I have to count that fat for my diabetes management, so you know darn well, I am going to use the rendered fat for something else. I heated it up and poured it in the stock pot and turned the burner to medium. I chopped up a large yellow onion (about 2 cups of chopped onion) and minced 4 large cloves of garlic and let them cook until the onions were transparent. Meanwhile I rinsed a whole fryer in water under the faucet and removed the organ meat and neck from the insides. I use rinse to make it clear that you do not use soap – which one of the Real Housewives used for her roast chicken.
I put the chicken in the pot and added enough water to cover it completely, turned the heat up to med. high to bring it to a boil. I tossed in two bay leaves and added salt and pepper. One it began to boil, I turned it down to a simmer (4 on my stove) and let it cook until the meat fell off the bone. I then put it in a colander inside of a bowl to cool off enough for me to remove the meat from the bones. I reserved all the white meat to use in salad and sandwiches and returned the dark meat to the soup. All the meat from an entire chicken is just too much meat relative to veggies and this way I get more meals from it. At this point, the soup can go in any direction. I decided to go for a kale-chicken soup because I saw one of the kale leaves had turned yellow and I wanted to use the rest of the kale before it turned.
Kale likes a certain heartiness and needs some acid so that it does not become bitter. So, I added a can of diced cooked tomatoes for the acid. I used canned only because I had already used the fresh tomatoes I bought. Otherwise I would have added two tomatoes, chopped. I added some sweet potatoes julienned on the mandoline and then cut into smaller thirds. I rinsed, removed the stems and cut the kale in narrow strips. I tossed this all in at the same time and grated about 1 tsp of fresh nutmeg over the pot. The aroma was heavenly.
In about 20 minutes it was done and ready to serve. On day two, the aroma and heady flavor is even more intense.
This makes about 12 servings, so you will have to store it in containers.