Recipe serves 4-6; I doubled this recipe.
Place the back, neck, wing tips and other bony bits into your stockpot to make an excellent chicken stock that you will use in this recipe. Find the chicken stock recipe link in notes section; put it all together now and get it simmering on the stove
Optional to place the lid onto the pot and place stew in preheated 350 F oven for 30 minutes after adding the mushrooms, onion and bacon, just prior to service. The sauce should be the consistency of thin gravy. If it is too thick, thin with a fresh chicken stock. If it is too thin, remove some of the sauce, add flour to it, shaking well until fully incorporated and then carefully introduce the thickened portion back to the main sauce, cooking briefly to thicken
Chicken Stock recipe is here.