Title: Gourmet's Chicken Tetrazzini
Categories: Italian Poultry
Yield: 4 Servings
| 4 | lb | Chicken, Cut In Pieces |
| 1/2 | lb | Mushrooms, Thinly Sliced |
| 5 | tb | Unsalted Butter |
| 1/2 | lb | Spaghetti |
| 2 | tb | Flour |
| 1 | c | Heavy Cream |
| 3 | tb | Medium Dry Sherry |
| | | Nutmeg To Taste |
| 1/2 | c | Parmesan Cheese, Grated |
In a kettle, combine the chicken with enough salted water to cover it by 2
inches. Bring water to a boil, and simmer the chicken for 20 minutes or
until it is tender. Let chicken cool in the broth, separate the meat from
the skin and bones, returning the skin and bones to the broth. Cut the meat
into strips and reserve. Simmer the broth until it is reduced by half,
strain through a fine sieve, discarding the solids. Skim off fat. Boil the
stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan,
cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they
are softened. In a kettle of boiling salted water, cook spaghetti until it
is al dente. Drain it well. In a saucepan melt remaining butter over
mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk
in the reserved broth, cream and Sherry. Bring the sauce to a boil,
whisking, and simmer it for 5 minutes. Season with nutmeg and salt and
pepper to taste. Stir half into the mushrooms with the spaghetti and
transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the
center. Add the chicken meat to the remaining sauce, combine well. Spoon
this into the center of the spaghetti and sprinkle with Parmesan cheese.
Bake in the middle of a preheated 350øF oven for 25-30 minutes or until
pale golden in color. Serve immediately. A 1955 Gourmet Mag. favorite.