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Poultry
Chicken

        Cullen's Chicken Spaghetti

1  4 lb chicken
salt & pepper
2 bay leaves
Celery salt
2 small onions, diced
2 bell peppers diced
4 or 5 celery ribs diced
1 16 oz spaghetti
2 cloves garlic diced
2 12 oz cans V-8 juice
1 3oz can chopped mushrooms

season chicken with salt, pepper and celery salt and boil slowly with bay leaves.
De bone, skin and cut into large chunks. Cool stock in refrigerator. About 1 hour before serving remove fat from top of cooled stock and place in skillet. Sauté onions, pepper, celery and garlic until golden. Cook spaghetti in stock, which has been strained. When spaghetti has been cooked and drained. Put spaghetti in pot add V-8, saluted ingredients chicken and mushrooms. simmer until moist but not soupy. 

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