Chicken Tetrazzini               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Main Dish  

 

We used grocery rotisserie chickens for this recipe, but leftover turkey from the holiday table works equally well. Mushrooms can be sauteed 1 day ahead and chilled, covered. Bring to room temperature before using. Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with wax paper.

Ingredients

1 pound Chicken Bones From 2 Cooked Chickens Broken Into
- 2- To 3-Inch Pieces
4 cups Low-Sodium Chicken Broth
1 ea Carrot Thinly Sliced
1 ea Medium Onion Coarsely Chopped
2 ea Celery Ribs Cut Into 1-Inch Pieces
2 ea Garlic Cloves Smashed
5 ea Whole Black Peppercorns
1/2 ea Bay Leaf or 1 Whole Turkish Bay Leaf
2 ea Whole Cloves
3/4 tablespoon Unsalted Butter
3/4 pound Mushrooms Thinly Sliced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoon All Purpose Flour
1 cup Heavy Cream
3 tablespoon Sherry Medium-Dry
2 tablespoon Truffle Butter optional
1/2 pound Spaghetti
2 pounds Chicken Meat Torn Into 1-Inch Pieces
- From 2 Cooked Chickens
1 ounce Parmigiano-Reggiano Cheese 1/2 Cup
 

Instructions
 1. Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.

2. Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock. If more than 2 cups, boil until reduced. Keep warm, covered.

3. Put oven rack in middle position and preheat oven to 350. Butter a shallow 3-quart glass or ceramic baking dish.

4. Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then saute mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until the liquid given off by the mushrooms is evaporated and mushrooms begin to turn golden, about 8 minutes.

5. Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Add warm stock in a fast stream, whisking constantly and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes. Add cream, sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).

6. Cook spaghetti in a large pot of boiling salted water until al dente, then drain well.

7. Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.

8. Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.

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Yields: 6 Servings
     GOURMET magazine, November 2003, page 227

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