| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Main dish, Taste of ho, Pasta, Pork & ham, Poultry | 8 | servings |
INGREDIENTS
| 3 | lb | To 4 lb. broiler-fryer; chicken |
| 2 | qt | Water |
| 2 | lb | Hot Italian sausage links |
| 6 | Strips bacon | |
| 2 | Cloves garlic; minced | |
| 1 | tb | Chopped fresh parsley |
| 1 | ts | Dried oregano |
| 16 | oz | Crushed tomatoes |
| 8 | oz | Tomato sauce |
| 8 | oz | Elbow macaroni; cooked and |
| Salt and pepper to taste |
INSTRUCTIONS
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, sauté the 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. Converted by MM_Buster v2.0l.
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