1 (4 to 4 1/2 lbs.) stewing chicken, cut in quarters or eighths
4 c. water
3 carrots, halved
2 to 3 celery stalks, cut in thirds
1 sm. onion, quartered
1 bay leaf
2 pinches rosemary
2 tsp. salt
1/8 tsp. pepper
2 c. elbow macaroni, uncooked

Wash chicken thoroughly, removing any visible pieces of fat. In a dutch oven, bring 4 cups of water to a boil. Add carrots, celery, onion, bay leaf, and rosemary. Drop the chicken, piece by piece into this so as not to lower the boiling point. Cover pot, lower heat, and simmer for 1 hour. Add salt and pepper and continue simmering 1/2 hour or until chicken is tender. Adjust or stir seasoning, then add 3 cups of macaroni. If there is not enough broth to cover the macaroni, add more water. Cover and continue cooking for 18 minutes. If you wish a fricassee with more liquid, cook the macaroni separately in 5 cups of chicken broth made from boiling the neck, liver, gizzard, and heart with a small onion, a celery stalk, salt and pepper. Yield: 5 to 6 servings.