Chicken Tetrazzini from the New York Times/Carrie Sheridan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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