11.   Bring liquid to a simmer, and stir in just enough roux to thicken the sauce.

12.   Bring the liquid to a boil and return the chicken to the pan, skin side up.

13.   Bring the liquid to a boil.

14.   Bring the liquids left in the pot to a boil.

15.   Bring liquid to a boil and pour the cornmeal into the boiling liquid in a thin stream, whisking constantly.

16.   Bring the liquid to a boil and add the potatoes.

17.   Bring the liquid to a simmer, reduce the heat to medium-low and cover.

18.   Bring liquid to a simmer, reduce heat to medium-low and cover.

19.   Bring reserved liquid to a boil and cook spaghetti al dente.

20.   Bring the liquid in the pan to a boil and reduce by half over medium-high heat.