Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main dish
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds To 4 lb. broiler-fryer -- chicken
2 quarts Water
2 pounds Hot Italian sausage links
6 Strips bacon
2 Cloves garlic -- minced
1 tablespoon Chopped fresh parsley
1 teaspoon Dried oregano
16 ounces Crushed tomatoes
8 ounces Tomato sauce
8 ounces Elbow macaroni -- cooked and
Salt and pepper to taste
Place chicken and water in a large kettle; bring to a boil. Reduce
heat; cover and simmer until chicken nearly falls from the bones.
Remove chicken from stock. Chill stock. Remove chicken from bones and
cube; set aside. Puncture skins of sausages; cover with water in a
small saucepan and boil until fully cooked, 20-30 minutes. Drain;
pan-fry sausages until browned. Cool and cut into bite-size pieces;
set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving
1 tsp. drippings. Cool and crumble bacon; set aside. In the
drippings, saute garlic. Skim fat from the chicken stock; add 5 cups
to Dutch oven. Add chicken, sausage, bacon, parsley and oregano.
Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni,
salt and pepper; simmer 10 minutes more.
