Lexington Chicken Spaghetti For 50

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 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

Recipe

• 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.