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Chicken Tetrazzini

American.Gourmet's picture
Ingredients
  Stewing chicken 5 Pound, cut into serving pieces
  Onion 1 , studded with 2 cloves
  Cloves 2 (For Studding Onion)
  Celery stalks with leaves 2
  Salt To Taste
  Bay leaf 1⁄2
  Carrot 1
  Water 3 Cup (48 tbs)
  Chicken fat/Butter 1⁄2 Cup (8 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Tabasco sauce 1 Teaspoon
  Mushrooms 1⁄2 Pound, sliced
  Egg yolk 1 , lightly beaten
  Dry sherry 1 Tablespoon
  Light cream 3 Tablespoon
  Spaghetti 8 Ounce (1 Package)
  Grated parmesan cheese 2 Tablespoon
  Butter 1 Teaspoon
Directions

1. In a heavy kettle place the chicken, onion, celery, one tablespoon salt, bay leaf, carrot and three cups water. Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, three to four hours. Remove the chicken from the broth and let cool. Remove the meat from the bones, discarding skin and bones.
2. Skim the fat from the top of the broth and place four tablespoons of the fat (or an equal amount of butter) in a saucepan. Add the flour and salt to taste, stirring with a wire whisk until blended. Meanwhile, bring two cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with Tabasco sauce.
3. In a skillet heat three tablespoons of the remaining fat or butter, add the mushrooms and cook until brown.
4. To the sauce add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms. Cook, stirring, until heated through. Do not let boil.
5. Cook the spaghetti according to package directions. Place alternate layers of spaghetti and sauce in a buttered casserole, sprinkle with grated Parmesan cheese and dot with the butter. Brown quickly in a preheated broiler and serve with toasted almonds, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
10

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 658 Calories from Fat 353

% Daily Value*

Total Fat 39 g60.4%

Saturated Fat 12.2 g61.1%

Trans Fat 0 g

Cholesterol 188.2 mg62.7%

Sodium 262 mg10.9%

Total Carbohydrates 23 g7.6%

Dietary Fiber 0.88 g3.5%

Sugars 1.4 g

Protein 52 g104.2%

Vitamin A 27.7% Vitamin C 3.7%

Calcium 8.3% Iron 16.9%

*Based on a 2000 Calorie diet

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Chicken Tetrazzini Recipe