Chicken Spaghetti ala Elaine

Ingredients

1 Whole Roasting Chicken
1 onion
2 stalks of celery – use the leafier stocks or heart

1 24 ounce or 32 ounce package of spaghetti
1 Tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon powder oregano
½ teaspoon thyme
1 Tablespoon garlic salt
1 teaspoon white pepper

½ cup parmesan cheese (finely ground)

Instructions

Boil 1 whole chicken with onions and celery. Boil chicken until the broth is rich and the chicken is close to falling from the bone. Cook the chicken for approximately 1 ½ to 2 hours.

Remove chicken to a separate bowl. Strain vegetables from broth and put 2 to 4 quarts of broth back into a stock pot for cooking the spaghetti. Bring broth to a boil and add enough spaghetti to absorb the broth in the stock pot.

Remove chicken from the bone and shred or chunk to add to spaghetti. When the spaghetti has absorbed the liquid, add the chicken and spices to the pot. (If only using 24 ounces of spaghetti, you may want to back down on the oregano and basil by ½ a teaspoon.) Mix the chicken in thoroughly. Remove from heat and let the flavours blends for 5 to 10 minutes.

Add parmesan cheese to taste and keep the rest on the table.

Serves 8 to 10.