Chicken And Sausage Stew

3 Pounds To 4 lb. broiler-fryer — chicken
2 Quarts Water
2 Pounds Hot Italian sausage links
6 Strips bacon
2 Cloves garlic — minced
1 Tablespoon Chopped fresh parsley
1 Teaspoon Dried oregano
16 Ounces Crushed tomatoes
8 Ounces Tomato sauce
8 Ounces Elbow macaroni — cooked and drained
Salt and pepper to taste

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 chicken 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.
Serves 8.