| 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.
A Message from our Provider:
“God is humble”