*  Exported from  MasterCook  *
 
                          CHICKEN AND SAUSAGE STEW
 
 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.
 
 
 
 
 
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