Chicken Spaghetti

• 4 to 5 lbs. stewing chicken, cut into pieces
• ¼ cup chicken or other fat
• 1 green pepper, chopped
• 1 onion, finely chopped
• 1 veal knuckle, cracked
• 1½ tsp. salt
• 1 quart boiling water
• Dash of paprika
• 1/3 cup diced pimiento
• 1 lb. spaghetti, cooked
• 2/3 cup chopped pitted ripe olives
• ½ cup grated American cheese

Brown chicken in fat. Add green pepper and onion, cook to golden brown. Place chicken and veal knuckle in sauce pot. Add salt and boiling water. Simmer (do not boil) about 3 hours or until the thigh meat is fork tender. Cool; remove chicken; measure broth, add water if necessary to make 2 cups broth.