Main Course
Chicken Spaghetti ala Elaine
Serves 4
5/5(0 reviews)
Chicken Spaghetti ala Elaine
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.
Cooking Tips
- • Read through all instructions before starting
- • Prep all ingredients before cooking
- • Adjust seasonings to taste
- • Let rest for best results
Storage
- • Store leftovers in refrigerator
- • Best consumed within 2-3 days
- • Can be frozen for up to 3 months
- • Reheat gently before serving
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