Chicken & Sausage Stew

Directions

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 to 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 teaspoon drippings. Cool and crumble bacon; set aside.

In the drippings, sauté garlic.

Skim fat from the chicken stock; add 5 cups to Dutch oven.

Add chicken, sausage, bacon, parsley and oregano.

Cover and simmer 10 to 15 minutes.

Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.