Cook wild rice in chicken broth completely. Fry bacon until crisp. Remove from skillet, blot and crumble. In the same pan, saute' onion in bacon drippings until onion is transparent; drain. Combine all ingredients in large kettle.
Place ingredients in a saucepan, adding enough water so that water level is 1 inch above other ingredients. Simmer 2 hours or more. Remove bay leaf before serving.
Place flour in a 10 inch cast-iron skillet. Bake at 400 degrees F for 1 hour or until very dark brown, stirring every 10 minutes. Remove skillet from oven and set aside.combine chicken and water in a large Dutch oven; cook 20 minutes or until chicken is tender.
