Yield: 6 servings

3 lb To 4 lb broiler-fryer chicken
1 ts Dried oregano
16 oz Crushed tomatoes
2 qt Water
8 oz Tomato sauce
2 lb Hot Italian sausage links
8 oz Elbow macaroni, cooked and drained
6 Strips bacon 
2 Cloves garlic, minced
Salt and pepper to taste
1 tb Chopped fresh parsley

Place chicken and water in a large kettle bring to a boil. Reduce heat cover and simmer until chicken nearly falls from the bones. Remove chick en from stock. Chill stock. Remove chicken from bones and cube set aside. Puncture skins of sausages cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain pan-fry sausages until browned. Cool and cut into bite-size pieces set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon set aside. In the drippings, saute’ garlic. Skim fat from the chicken stock add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano.
Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper simmer 10 minutes more.