1 large carrot
1 large sweet potato
1 large parsnip
olive oil, salt and pepper
2 packages baby bella mushrooms
3 chicken and spinach sausage links
3 green onions
1 link smoked chorizo
2 cups small cooked pasta
3 quarts chicken stock
Slice carrots, parsnips, and sweet potatoes into 1/2 inch slices. Coat veggies with olive oil and season with salt and pepper, and a dusting of garlic powder. Then sprinkle with fresh rosemary. Roast at 450 for 15 min, then flip on tray and roast for another 15 min. Set aside.
Slice mushrooms into thick chunks and saute in a bit of butter and olive oil combined until browned. Set aside.
Add about a tablespoon of olive oil into saute pan and cook chicken sausage 7-8 min on each side. Let cool and slice into 1/2 inch slices. Set aside.
Chop 3 green onions and smoked chorizo into small bits. Set aside.
If using home made stock (see Shawnie's recipe below), then take stock out of fridge and skim the fat from the top. Place fat into a large frying pan and begin to warm. Once bubbling add 1/4 flour stirring until smooth. Add 2 cups stock, whisking until smooth and thickened. Season with salt, pepper, and garlic powder.
In separate pot warm chicken stock and add gravy to thicken and stir. Add all the roasted veggies, sausage, and onions. Heat through. Add 2 cups small cooked pasta, (tubetti, orzo, etc.) right before serving.
1 whole chicken
2 celery stalks
2 large carrots
4 cloves garlic
1 large onion
1 sprig rosemary
Put all ingredients into a large stock pot. Fill pot with cold water until it just covers the chicken. Simmer uncovered for two hours or until chicken falls off the bone. Strain out chicken and vegetables. Cool stock in the fridge.