Jean Kay Brown, originally from Church Point, and I were talking about family recipes and her dad’s chicken spaghetti recipe came up.
Her dad, the late Stanley Bodin, loved to cook and share a good meal with friends. This Chicken Spaghetti he cooked was basically a cacciatore, meaning the meat was braised then cooked with tomatoes and seasoning. His gift was knowing how to season perfectly.
Bodin usually used a hen when he cooked because of its great flavor. A hen takes much longer to get tender then a fryer does. Since, I’m usually pressed for time I usually use a large fryer.
For this recipe, I used one of the air-chilled Smart Chickens that are in many markets now. They are organic and raised without antibiotics and hormones.
Cooking the chicken pieces with the bone-in definitely adds to the flavor.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.