Chicken Tetrazzini
Serves 8
War has been declared on Chicken Tetrazzini in recent years. chefs and food editors turn their noses up at it; which must mean it's really good, and it is. You can't stack it, it never looks "sexy" and in other words, it's just not fashionable. Fine by me!
Best not to reheat Tetrazzini, as it has a tendency to dry out. Cooking the pasta in the broth from boiling the chicken adds another layer of flavor. Layer flavors for more umph whenever you can.
1 3-pound chicken, cut in pieces, or the equivalent in pieces of whatever is on sale
1 tsp. Salt
1/4 tsp. Pepper
Celery tops from 1 stalk of celery (what you would normally throw away)
1 onion, chopped (thrown the ends and the skins in your pot with the chicken-makes a nice yellow color)
1 bay leaf
1/4 lb. Butter
1/4 lb. Mushrooms, sliced
1 pint heavy cream
2 Tsp. Dry vermouth
1 ½ Tbsp. Sherry
Salt and pepper to taste
2 tbsp butter
2 Tbsp. Flour
1/4 lb. Pasta
5 Tbsp. Grated Parmesan
Put the chicken pieces in the pot, cover with water. Add salt, pepper, celery tops, onion (with the trimmings you would normally throw away) and bay leaf. Bring to boil, simmer for about 45 minutes. When tender, drain. Let cool, then remove the chicken meat from the bone and cut into strips. Strain and reserve your broth for boiling your pasta.
Melt butter in skillet. Saute mushrooms. Add chicken, cream, vermouth and sherry. Season with salt and pepper.
Knead butter and flour together with your hands to form a smooth past-no lumps. Heat the chicken-cream mixture almost to boiling. Stir flour-butter paste into it. Stir, over medium heat, until thick and smooth.
Cook noodles in the broth from boiling the chicken until tender. Drain. Spread noodles in bottom of a buttered 8 x 11 pan. Pour chicken mixture with noodles. Sprinkle with grated Parmesan. Bake at 375 degrees for 20 minutes.
Serves 8
War has been declared on Chicken Tetrazzini in recent years. chefs and food editors turn their noses up at it; which must mean it's really good, and it is. You can't stack it, it never looks "sexy" and in other words, it's just not fashionable. Fine by me!
Best not to reheat Tetrazzini, as it has a tendency to dry out. Cooking the pasta in the broth from boiling the chicken adds another layer of flavor. Layer flavors for more umph whenever you can.
1 3-pound chicken, cut in pieces, or the equivalent in pieces of whatever is on sale
1 tsp. Salt
1/4 tsp. Pepper
Celery tops from 1 stalk of celery (what you would normally throw away)
1 onion, chopped (thrown the ends and the skins in your pot with the chicken-makes a nice yellow color)
1 bay leaf
1/4 lb. Butter
1/4 lb. Mushrooms, sliced
1 pint heavy cream
2 Tsp. Dry vermouth
1 ½ Tbsp. Sherry
Salt and pepper to taste
2 tbsp butter
2 Tbsp. Flour
1/4 lb. Pasta
5 Tbsp. Grated Parmesan
Put the chicken pieces in the pot, cover with water. Add salt, pepper, celery tops, onion (with the trimmings you would normally throw away) and bay leaf. Bring to boil, simmer for about 45 minutes. When tender, drain. Let cool, then remove the chicken meat from the bone and cut into strips. Strain and reserve your broth for boiling your pasta.
Melt butter in skillet. Saute mushrooms. Add chicken, cream, vermouth and sherry. Season with salt and pepper.
Knead butter and flour together with your hands to form a smooth past-no lumps. Heat the chicken-cream mixture almost to boiling. Stir flour-butter paste into it. Stir, over medium heat, until thick and smooth.
Cook noodles in the broth from boiling the chicken until tender. Drain. Spread noodles in bottom of a buttered 8 x 11 pan. Pour chicken mixture with noodles. Sprinkle with grated Parmesan. Bake at 375 degrees for 20 minutes.
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