Chicken Tetrazzini

Ingredients

• 5lb chicken
• 4 cups hot water
• 2 1/2 tsp salt
• 2 onions
• 4 carrots
• 3 stalks celery
• 1 1/ tsp onion salt
• 1 tsp celery seed
• 1 tsp poultry seasoning
• 1 1/4 lbs spaghetini
• 4 tbsp butter
• 3/4 lb mushrooms, sliced
• 1 1/2 tbsp lemon juice
• 3/4 tsp salt
• 1/2 cup sliced almonds
• 4 tbsp butter
• 2 tbsp flour
• 1/4 tsp paprika
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 tsp nutmeg
• 1/4 cup dry sherry
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• Paprika

Directions

Simmer until tender, 1 1/4 to 1 1/2 hrs, 5 lb chicken in 4 cups of water, 2 1/2 tsp salt, 2 onions, 4 carrots, 3 stalks of celery, 1 1/2 tsp onion salt, 1 tsp celery seed, 1 tsp poultry seasoning. Cool. Remove meat in big piece. Set aside. Also set aside 2 cups stock. Add rest of stock to enough water to make 6 quarts. Add 2 tbsp salt. When boiling add 1 1/4 lbs spaghetini. Cook 6 minutes. Drain, place in bottom of large baking dish. In skillet melt 4 tbsp butter and saute until soft 3/4 lb mushrooms, sliced. Sprinkle with 1 1/2 tbsp lemon juice and 2/4 tsp salt. Add 1/2 cup sliced almonds. Pour over spaghettini.
Melt, then remove from heat 4 tbsp butter. Blend in 2 tbsp flour, 1/4 tsp paprika, 1 1/2 tsp salt, 1/2 tsp pepper and 1/8 tsp nutmeg.Stir in slowly 1/4 cup dry sherry and 2 cups chicken broth. Cook and stir until thickened. Remove from heat. Add 1 cup heavy cream. Mix with chicken. Place on top of spaghettini. Refrigerate or freeze. When ready to serve, bring to room temperature, sprinkle with 1 cup grated Parmesan cheese and paprika and bake at 350F about 1/2 to 3/4 hour.
This is worth every bit of work.

Submitted 6/13/05.
Source: Elegant but Easy Cookbook
Submitted By: Eliana Kimball
ekimball@gigasd.com
Chicken Tetrazzini