Chicken Spaghetti

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4 To 6 chicken leg quarters
A bit of chicken stock,
water, or white vermouth
A few bay leaves
1 md Yellow onion, chopped
A few Tbsp olive oil
5 Cloves garlic, chopped or
2 (16 oz) cans of tomato sauce
16 oz Can of stewed tomatoes
16 oz Can of tomato puree
2 Or 3 ribs of celery, sliced,

1 Here’s what I’ve done a time or four. This “recipe” has not been cooked often
enough to be stabilized and really called a recipe. Still, there have been no
complaints and many requests for seconds.

2 A tsp to a Tbsp or so of the following (to taste): Onion powder Garlic powder
(NOT garlic salt) Ground black pepper Ground red pepper (cayenne) Ground
white pepper Basil Parsley Paprika Oregano Spaghetti

3 Put the chicken into a crockpot early in the day. It’s fine if they are still
frozen. Add as little liquid as possible. Water, chicken stock, or a bit of white
vermouth, or a combination works fine. Add a couple of bay leaves, and
some salt. Turn the crockpot on low and go to work (or carry on your normal
day’s activities.

4 When you get home, or in the evening, turn off the crockpot. Put water on to
boil the spaghetti. Remove chicken from the crockpot and discard skin and

5 In a deep pot, heat olive oil. Add onion and garlic and cook until the onions
are clear. Add tomato sauce, stewed tomatoes, tomato puree, the chicken and
about a cup of the chicken broth from the crockpot. (If you add too much
broth, the sauce will be too soupy; if you add too little, the chicken taste will
be a bit weak.) Stir, cutting up the whole tomatoes. Add celery, onion
powder, garlic powder, peppers, basil, parsley, paprika, and oregano. Cook,
stirring from time to time, while the water for the spaghetti comes to a boil.
Cook spaghetti, drain and serve with grated Parmesan cheese on the side.