Chicken Spaghetti

1 large hen
7 stalks celery, chopped
3 large onions, chopped
1 large can whole tomatoes
1 large can sliced mushrooms, drained
6 cloves garlic
1 green bell pepper
Salt and pepper, to taste
1 pound spaghetti

Cover chicken with water, bring to a boil and remove grease on top. Simmer until tender (about 2 hours). Bone and cut into large pieces. Extract 3 tablespoons fat from chicken broth and put in large skillet. Add chopped celery, onions, pepper and garlic to fat and cook until vegetables are tender and clear.

Add tomatoes and cook into vegetables, and add salt and pepper to taste. Cool mixture a little and add sliced chicken and mushrooms. Cook spaghetti in remaining chicken broth following the directions on package.

Combine sauce and spaghetti.

This makes 6 large helpings.