Chicken and Chorizo Spaghetti
|Roasting chickens||8 Pound (2 Pieces, 4 Pound Each)|
|Carrot||1 Large, scraped and cut into 1-inch lengths|
|Celery stalks with leaves||2 , halved|
|Water||1 Cup (16 tbs)|
|Canned tomatoes||2 1⁄8 Pound (1 Can Or 4 1/2 Cups, Preferably Italian Plum Variety)|
|Butter||3⁄4 Cup (12 tbs)|
|Finely chopped celery||2 Cup (32 tbs)|
|Finely chopped green peppers||2 Cup (32 tbs)|
|Finely chopped onions||3 Cup (48 tbs)|
|Garlic||10 Clove (50 gm), finely minced|
|Mushrooms/1 cup drained canned button mushrooms||1 Pound, thinly sliced|
|Chorizos||1 1⁄2 Pound (About 7 In Number)|
|Round steak||1 Pound, ground|
|Crushed red pepper||1⁄2 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Freshly ground black pepper||1|
|All purpose flour||1 Cup (16 tbs)|
|Chicken broth||6 Cup (96 tbs) (In Which Chicken Is Cooked)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Thin spaghetti||2 Pound|
|Shredded sharp cheddar cheese||1 Pound|
|Grated parmesan cheese/Grated romano cheese||2 Cup (32 tbs)|
Place chickens in a kettle and add onions, carrot, celery stalks and leaves, salt to taste, parsley, peppercorns, and water to depth of about 1 inch.
Bring to boil and simmer until tender, 1 to 1 1/2 hours. (If stewing chickens are used, it will take longer.)
Let chickens remain in broth until ready to use.
Put tomatoes in a large kettle.
Melt 2 tablespoons butter in a large skillet and add chopped celery, chopped green peppers, chopped onions, and garlic.
Cook, stirring, until onions are translucent.
Add to tomatoes.
Melt 2 tablespoons butter in same skillet and cook mushrooms; add to tomatoes.
Slice chorizos and cook them in skillet until they are slightly browned.
Pour off most of the fat and add chorizos to tomatoes.
Cook ground meat in same skillet until it loses its red color.
Add bay leaf, crushed red pepper, thyme, and salt and pepper to taste.
Add to tomatoes.
Simmer for 20 to 30 minutes, stirring occasionally so it will not stick to the skillet.
Melt remaining butter in saucepan and add the flour, stirring preferably with a wire whisk.
Add 6 cups broth in which the chicken cooked and when the mixture is thickened and smooth, continue cooking, stirring, for 5 minutes or longer.
Stir in heavy cream and combine with tomato sauce.
Add a little more salt if necessary.
Meanwhile remove skin and bones from chicken and tear or cut into large bite-size pieces.
Cook spaghetti in a large container of boiling salted water.
The water should be boiling vigorously and the spaghetti should be immersed in it.
Stir with a 2-prong fork until all strands are wilted and under water.
Continue stirring until a roaring boil is reached again.
This is important: cook the spaghetti only until it is barely tender.
Do not cook as long as the package directions say because the spaghetti will be reheated later.
Drain spaghetti and rinse it to prevent strands from sticking together.
To assemble the dish, cover the bottom of a large heatproof casserole or roasting pan with a little sauce.
Add a layer of spaghetti, then of chicken, Cheddar cheese, and more sauce.
Continue building up layers until all the ingredients are used, ending with a final layer of cheese.
It may be necessary to add more broth if, as the casserole stands, it seems to become dry.
The sauce should be a little, but not too, soupy.
Set aside until ready to serve.
When ready to serve, preheat the oven to hot (400°F.).
Place casserole in the oven and bake without cover until spaghetti is piping hot and bubbling on top.
Do not overcook or spaghetti will become mushy.
Serve with grated Parmesan on the side.