Prep 20 mins
Cook 1 hr 30 mins
This comes from the Monroe Junior Charity League of Monroe, Louisiana. I haven't tried this recipe but I've noticed several people looking for recipes for crowds and it looks like a good one. ;-)
- 4 baking hens, approximately 5 pounds each
- 16 -20 cups water
- 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
- 20 cups broth
- 4 lbs spaghetti
- 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.
This is a delicious recipe. Just the flavor I was looking for! I scaled it down to 5 servings. Didn't have any celery in the house, but it was still good. Used Rigatoni instead of spaghetti. and mixed in some parmesan cheese. Because I felt the sauce wasn't enough I made some extra sauce (just 1 small can tomato paste, 1/2 cup water, 2 tbsp olive oil, 2 tbsp milk pdr, 1 tbsp corn starch in the mixer till well mixed) and poured it over the top of the pasta mixture in a pyrex dish plus some crushed corn flakes. Then baked it for 30 mins at 180 (375). Amazing! I know it is a lot of changes - but I am such a fidget! Thanks for the basic recipe.
Funny that I should find this recipe posted here on Zaar. I live right down the street from Lexington and this recipe rivals the spaghetti that they serve to the kids. GREAT RECIPE and serves a TON of people with large servings.
Awsome recipe which was LOVED by the North Sea Fire Departments Ladies Auxiliary! I did however have to alter a few things for lack of time on my part. I used chicken breasts which I cut up into small pieces. I then used the canned tomates, tomatoe paste and the katsup. I then sauted onions, green peppers and the celery in butter and added that to the sauce. I also added garlic paste from Trader Joes to. I then added the cut up raw chichen to the sauce and it cooked in the sauce releasing it's juices to add flavor. And my last addition was I added some Bertoli 5 cheeses spagetti sauce to the sauce since I omitted the broth. Didn't mean to hack the original recipe but time was short. It never would have been sucessful with out this awsome recipe here though. Thank you!!! :-)