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

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.