1 hr 20 min
6 cups water
2 ribs (1 cup) celery, sliced 1/4-inch
2 medium (1 cup) carrots, sliced 1/4-inch
1 medium onion, cut into eighths
1 (3 to 4-pound) frying chicken, cut-up
1 tablespoon dried basil leaves
1 tablespoon finely chopped fresh garlic
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
MACARONI AND VEGETABLES
3 1/2 ounces (1 cup) uncooked dried elbow macaroni
1 medium (1 cup) zucchini, sliced 1/4-inch
1 (15 1/2-ounce) can red kidney beans, rinsed, drained
1 teaspoon dried basil leaves
1 tablespoon chopped fresh parsley
Combine all stock ingredients in 4-quart saucepan.
Cover; cook over medium heat until chicken is fork tender (45 to 60 minutes). Remove chicken; set aside. Skim off fat; continue cooking until stock comes to a full boil (8 to 10 minutes).
Meanwhile, remove chicken from bone. Add chicken, uncooked macaroni and all remaining vegetables ingredients to broth. Cook over medium-high heat until macaroni is tender (7 to 10 minutes). Remove bay leaf.
Prepare stock the day before so chicken is cool enough to easily remove from bone.