6 slices bacon, cut in 1 inch pieces
3 lbs. cut up chicken
1 sm. meaty ham hock
1 lg. onion, studded with 3 cloves
3 celery ribs (leaves included), cracked in half
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
Salt and pepper
3 qt. cold water
2 med. potatoes
1 red bell pepper

Fry the bacon until cooked but not crisp. Drain. To the fat, add chicken and saute over moderate heat until brown. In a pot, combine remaining ingredients, except potato and bell pepper, bringing to a low boil. When chicken is done, add to pot along with bacon.

Reduce heat and simmer 1 hour. Remove chicken, continue simmering stock for 45 minutes. Skin and bone breasts and wings. Cut into small pieces. Dark meat can be used for another recipe. Remove hock and cut meat into small pieces. Cut potato and bell pepper into small pieces. Strain stock. To strained stock, add chicken, ham, potatoes, and bell pepper. Cook 15 minutes or until potatoes are done.