Chicken and Sausage Stew

• 1 (3) broiler-fryer chicken
• 2 qt. water
• 2 lb. hot Italian sausage links
• 6 slices bacon
• 2 cloves garlic, minced
• 1 tbsp. fresh parsley, chopped
• 1 tsp. dried oregano
• 1 can (1 lb.) crushed tomatoes
• 1 can (8 oz.) tomato sauce
• 1 pkg. (8 oz.) elbow macaroni, cooked and drained
• Salt and pepper, to taste

1. Place chicken and water in a large kettle; bring to a boil.
2. Reduce heat; cover and simmer until chicken nearly falls from the bones.
3. Remove chicken from stock.
4. Chill stock.
5. Remove chicken from bones and cube; set aside.
6. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes.
7. Drain; pan-fry sausages until browned.
8. Cool and cut into bite-size pieces; set aside.
9. In a Dutch oven, cook bacon until crisp.
10. Drain, reserving 1 tsp.
11. drippings.
12. Cool and crumble bacon; set aside.
13. In the drippings, saute garlic.
14. Skim fat from the chicken stock; add 5 cups to Dutch oven.
15. Add chicken, sausage, bacon, parsley and oregano.
16. Cover and simmer 10-15 minutes.
17. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.

chicken, water, hot italian sausage links, bacon, garlic, fresh parsley, oregano, tomatoes, tomato sauce, elbow macaroni, salt

Taken from www.foodgeeks.com/recipes/3018 (may not work)