Chicken and Sausage Stew
italian sausage, hot
parsley, fresh and chopped
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.
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 teaspoon 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.