Lexington Chicken Spaghetti For 50

• 4 baking hens, approximately 5 pounds each
• 16 -20 cups water
• celery
• onion
• salt and pepper
• 8 onions, chopped
• 2 bunches celery, chopped
• 4 bell peppers, chopped
• 8 garlic cloves, chopped
• 4 (14 ounce) cans tomato sauce
• 8 (6 ounce) cans tomato paste
• 1 3/4 cups Worcestershire sauce
• 1.333 (36 1/16 ounce) bottles catsup
• 4 teaspoons black pepper
• salt
• 20 cups broth
• 4 lbs spaghetti

1. Boil hens in water seasoned with celery, onions, salt and pepper to taste using 4 to 5 cups of water for each hen.
2. Remove meat from bones.
3. Save broth and fat.
4. Saute onions, celery, bell pepper and garlic in chicken fat until soft.
5. Add tomato sauce, tomato paste, Worcestershire sauce, catsup, pepper, salt to taste and 20 cups broth.
6. Simmer for one hour and add chicken.
7. Boil the spaghetti in a separate container for 8 to 12 minutes in salted water.
8. Drain and add to the sauce.
9. This may be kept in the refrigerator overnight.
10. Use additional broth to moisten the spaghetti if necessary.
11. To heat in an electric roaster allow several hours at 325 degrees using additional broth as needed.
12. Stir well from bottom while heating to keep from sticking.
13. Serves 50.

baking hens, water, celery, onion, salt, onions, bunches celery, bell peppers, garlic, tomato sauce, tomato paste, worcestershire sauce, bottles catsup, black pepper, salt, broth

Taken from www.food.com/recipe/lexington-chicken-spaghetti-for-50-26838 (may not work)