Prep 1 hr
Cook 4 hrs
This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe
- 5 lbs stewing chicken, cut into serving pieces
- 1 onion, studded with 2
- 2 stalks celery & leaves
- 1⁄2 bay leaf
- 1 carrot
- 3 cups water
- 4 tablespoons butter
- 1⁄4 cup flour
- 1⁄2 lb mushroom, sliced
- 1 egg yolk, slightly beaten
- 1 tablespoon dry sherry
- 3 tablespoons light cream
- 1 (8 ounce) package spaghetti noodles
- 2 tablespoons grated parmesan cheese
- 1 teaspoon butter
- toasted almond (optional)
- Tabasco sauce (optional)
- In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
- Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
- Remove the chicken from the broth and let cool.
- Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
- Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
- Add the flour and salt to taste, stirring with a wire whisk until blended.
- Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
- If desired, season with tabasco sauce.
- In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
- To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
- Cook, stirring until heated through.
- DO NOT LET BOIL.
- Cook the spaghetti according to package directions.
- Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
- Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
- If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
- You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.