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CHICKEN TETRAZZINI (One Large 4 or 5 Pound Chicken) Sauce: 1/3 c. butter 1/2 c. flour 3 c. chicken stock 1/2 tsp. salt 1/8 tsp. pepper 2/3 c. light cream 1/2 c. chopped celery 1/4 c. chopped onion Tetrazzini: 4 oz. thin spaghetti 1 lb. fresh mushrooms, cleaned and sliced 3 Tbsp. butter sauce that just was made 1/4 c. sherry cooked chicken 1/2 c. Parmesan cheese, grated Cut up chicken and simmer in water to cover. Add salt (one half teaspoon), three cut up celery stems and 1/2 medium onion. Simmer until tender (about 1 1/2 to 2 hours). Strain and chill stock. Remove chicken from bones in large pieces. Cut large pieces in 2 x 2 inch pieces. This should yield about four cups of meat. When stock has cooled, remove fat and measure three cups. Add water if necessary. Sauce: Melt butter and fry celery and onion until transparent (do not overcook). Add flour and seasoning and stir until well blended. Add stock slowly, stirring constant- ly. Bring to boiling point and boil for 2 minutes while stirring. Add cream very slowly. Tetrazzini: Break spaghetti into one inch pieces and cook and drain. Meanwhile, saute mushrooms in butter. Season sauce with sherry. Place spaghetti in shallow baking dish which has been buttered. Pour half of sauce over spaghetti. Put in a layer of chicken, then mushrooms. Pour remaining sauce over top. Top with cheese. Bake at 400 degrees until brown for 30 to 40 minutes. Serves 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |