Chicken Tettrazzini

Discussion in 'Food and nutrition' started by Immitt Thehermit, Mar 1, 2005.

  1. Chicken Tettrazzini

    1 4-5 lb. chicken, a stewing hen, preferably
    1 onion studded with 2 cloves
    2 stalks celery with leaves
    1/2 bay leaf
    1 carrot
    water to cover
    1 tsp salt
    chicken fat or butter, canola or light olive oil
    1/2 lb. mushrooms, sliced
    1 egg yolk, lightly beaten
    1 Tbsp dry sherry
    3 Tbsp light cream
    8 oz. spaghetti or noodles
    2 Tbsp grated Parmesan

    Place chicken, onion, celery, bay leaf, carrot and salt in water to cover.
    Bring to a boil, reduce heat and simmer, covered, until the chicken is
    tender. This will take longer if you've been able to find an old stewing
    hen instead of a young frying hen. Remove chicken from broth and let cool.
    Remove meat from the bones and discard bones and skin.
    Skim 4 Tbsp fat from the broth (or use an equal amount of butter, canola
    or light olive oil, one without much of the taste of olives) and heat in a
    saucepan. Add flour and salt to taste, stirring with a whisk until
    blended. Bring 2 cup of the chicken broth to a boil and add to the flour,
    stirring vigoursly until thickened and smooth. Season to taste with a bit
    of Tabasco (I like Cholula also).
    Saute mushrooms in another saucepan in more of the fat.
    To the sauce add the beaten egg yolk, sherry and cream, chicken and
    mushrooms. Cook until heated through; do not let it boil.
    Cook pasta according to package directions (I prefer noodles). Layer pasta
    and completed sauce in a buttered casserole, sprinkle with grated
    Brown quickly in a pre-heated broiler. Serve.

    BruceA aka hermitt4d

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