Ingredients for Lexington Chicken Spaghetti For 50
- 10-12 whole hens (3-4 lbs each)
- 40-50 cups water
- 4 cups chopped celery
- 3 cups chopped onion
- 8 tablespoons salt and 4 tablespoons black pepper
- 3 cups chopped onion
- 2 cups chopped bell pepper
- 4 cloves minced garlic
- Tomato Sauce
- 2 (6 ounce) cans tomato paste
- 1/2 cup Worcestershire sauce
- 1 cup ketchup
- 4 tablespoons black pepper
- 8 tablespoons salt
- 20 cups chicken broth (plus more as needed)
- 20 pounds spaghetti
- 1 cup reserved chicken fat
- 4 (28 ounce) cans crushed tomatoes
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How to Make Lexington Chicken Spaghetti For 50
- Boil 10-12 whole hens (approximately 3-4 lbs each) in a large stockpot with 40-50 cups of water. Season generously with 2 cups chopped celery, 1 cup chopped onion, 4 tablespoons salt, and 2 tablespoons black pepper.
- Once hens are cooked through (about 1-1.5 hours), remove from pot and let cool slightly. Shred meat from bones, discarding skin and bones. Reserve approximately 6 cups of the cooking broth and chicken fat.
- In a large, heavy-bottomed pot or Dutch oven, saute 2 cups chopped onion, 2 cups chopped celery, and 2 cups chopped bell pepper in 1 cup of reserved chicken fat until softened (about 8-10 minutes). Add 4 cloves minced garlic and cook for another minute.
- Stir in 4 (28 ounce) cans crushed tomatoes, 2 (6 ounce) cans tomato paste, 1/2 cup Worcestershire sauce, 1 cup ketchup, 2 tablespoons black pepper, and 4 tablespoons salt. Add 20 cups of reserved chicken broth.
- Bring to a simmer, then reduce heat and cook for 1 hour. Add the shredded chicken and stir to combine.
- While the sauce simmers, cook 20 pounds of spaghetti according to package directions in a large pot of salted boiling water. Drain well.
- Add the cooked spaghetti to the chicken sauce and stir gently to coat. If the spaghetti seems too dry, add additional broth, 1/2 cup at a time, until desired consistency is reached.
- This dish can be refrigerated overnight. To reheat, transfer to an electric roaster and cook on low (325°F) for several hours, stirring occasionally to prevent sticking. Add additional broth as needed.
- Serve hot and enjoy! Serves 50.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
57g
Fat
6g
Carbs
15g
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Weeknight Time To Make Course Main Ingredient Preparation Occasion For Large Groups Healthy Main Dish Pasta Poultry Heirloom Historical Holiday Event Low Fat Chicken Food Processor Blender Stove Top Dietary One Dish Meal Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Meat Pasta Rice And Grains Spaghetti Equipment Small Appliance Number Of Servings 4 Hours Or Less
