The original recipe for this comforting one-pot dish from River Road Recipes called for "boiling a hen in seasoned water." We've adapted it for today's cooks.
1 (3-lb.) whole chicken
2 large Spanish onions, chopped
1 cup chopped celery
1 cup chopped green onions
1 medium-size green bell pepper, chopped
3 garlic cloves, chopped
2 tablespoons bacon drippings
1 (15-oz.) can tomato sauce
1 (10 3/4-oz.) can tomato soup
1/3 cup tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 bay leaf
3/4 cup chopped fresh flat-leaf parsley
1 (16-oz.) package spaghetti, cooked
How to Make It
If applicable, remove giblets from chicken, and reserve for another use.
Sauté Spanish onions and next 4 ingredients in hot drippings in a large Dutch oven over medium-high heat 8 to 10 minutes or until tender. Stir in tomato sauce, next 5 ingredients, 1 cup water, and chicken. Bring to a boil; reduce heat to medium-low, and simmer 1 hour or until chicken is done. Remove chicken, reserving tomato mixture in Dutch oven. Cool chicken 20 minutes.