Lexington Chicken Spaghetti For 50 - cooking recipe

Ingredients

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

Preparation

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