3 Sanderson Farms® Split Chicken Breasts
3 Sanderson Farms® Chicken Thighs
3 teaspoons salt
1 teaspoon ground black pepper
1 yellow onion, diced
1 celery stalk, 1/2-inch sliced
3 quarts water
2 tablespoons olive oil
1 cup yellow onion, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 1/2 teaspoons Italian seasoning
Cooked spaghetti pasta
1. Wash chicken pieces and place them in an 8-quart stockpot. Add 3 teaspoons salt, 1 teaspoon black pepper, the diced onion, the sliced celery stalk and water.
2. Bring temperature up to a simmer and cook 40 minutes.
3. Remove chicken from broth reserving 4 cups of broth. Pull chicken skin and bones off and discard. Pull chicken meat into bite size pieces. Set aside.
4. Heat oil in the same stockpot over medium heat.
5. Add the chopped onion and celery. Cook 5 minutes.
6. Add garlic. Cook 1 minute.
7. Add tomato paste, tomato sauce, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, Italian seasoning and the reserved 4 cups of broth. Bring temperature up to a simmer. Cover and simmer 15 minutes, stirring occasionally.
8. Add 4 cups of cooked chicken pieces, cover and simmer 15 minutes, stirring occasionally.
9. Serve sauce over cooked spaghetti pasta.
Yield: 8 cups of sauce.