Recipe - Chicken Spaghetti - Crockpot

4 (up to)
6 Chicken leg quarters
Bit of chicken stock; water,
or white vermouth
3 Bay leaves; more or less
1 md Yellow onion; chopped
3 tablespoon Olive oil; more or less
5 Cloves garlic; chopped or
pressed
2 cn (16oz) tomato sauce
1 cn (16oz) stewed tomatoes
1 cn (16oz) tomato puree
2 (up to)
3 Ribs celery; cut or sliced up ,
optional

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Thu, 4 Apr 1996 16:59:50 0500
Here's what I've done a time or four. This "recipe" has not been cooked
often enough to be stabilized and really called a recipe. Still, there
have been no complaints and many requests for seconds.

A tsp to a Tbsp or so of the following (to taste): Onion powder Garlic
powder (NOT garlic salt) Ground black pepper Ground red pepper (cayenne)
Ground white pepper Basil Parsley Paprika Oregano Spaghetti

Put the chicken into a crockpot early in the day. It's fine if they are
still frozen. Add as little liquid as possible. Water, chicken stock, or a
bit of white vermouth, or a combination works fine. Add a couple of bay
leaves, and some salt. Turn the crockpot on low and go to work (or carry on
your normal day's activities.

When you get home, or in the evening, turn off the crockpot. Put water on
to boil the spaghetti. Remove chicken from the crockpot and discard skin
and bones.

In a deep pot, heat olive oil. Add onion and garlic and cook until the
onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the
chicken and about a cup of the chicken broth from the crockpot. (If you add
too much broth, the sauce will be too soupy; if you add too little, the
chicken taste will be a bit weak.) Stir, cutting up the whole tomatoes. Add
celery, onion powder, garlic powder, peppers, basil, parsley, paprika, and
oregano. Cook, stirring from time to time, while the water for the
spaghetti comes to a boil. Cook spaghetti, drain and serve with grated
Parmesan cheese on the side.

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