1 large chicken — (4 to 5 pounds)
***SAUCE*** 1/3 cup butter
1/2 cup flour
3 cups chicken stock
1/2 teaspoon salt
1/8 teaspoon pepper
2/3 cup light cream
1/2 cup chopped celery
1/4 cup chopped onion
***TETRAZZINI*** 1 4 ounces thi spaghetti
1 pound fresh mushrooms — sliced
3 tablespoons butter
sauce that just was made 1/4 cup sherry
cooked chicken 1/2 cup 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 constantly. 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.
Busted By: Barbra <barbra@theofice.net>