Chicken And Sausage Stew

Recipe Ingredients

3 lbs	1362g / 48oz	To 4 lb. Broiler-fryer - chicken
2		Water
2 lbs	908g / 32oz	Hot Italian sausage links
6		Bacon
2		Garlic - minced
1 tablespoon	15ml	Chopped fresh parsley
1 teaspoon	5ml	Dried oregano
16 oz	454g	Crushed tomatoes
8 oz	227g	Tomato sauce
8 oz	227g	Elbow macaroni - cooked and
		Salt and pepper to taste

Recipe 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, saute 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.

Source:
Temptations/Junion League of Lansing MI. cookbook, 1984

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