Chicken Tetrazzini

Name: Chicken Tetrazzini
Ingredients: 1 (5-6-pound) stewing hen , cleaned and dressed; 1 quart water; 1½ teaspoons salt; 1 small yellow onion , peeled; 1 medium-size carrot , peeled; 1 stalk celery; 1 bay leaf; 3-4 peppercorns; 1 pound spaghettini or linguine; ½ pound mushrooms , wiped clean, sliced and lightly sautéed in butter; ¼ cup butter or margarine; ¼ cup sifted flour; 2 cups reserved chicken stock; 1½ cups milk or ¾ cup each milk and dry white wine; 1 cup heavy cream; 2 teaspoons salt; 1/8 teaspoon white pepper; ½ tablespoons lemon juice (optional); 1/8 teaspoon nutmeg (optional); ¾ cup soft, fine bread crumbs mixed with; ¾ cup grated Parmesan cheese

Chef

Jean Anderson

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Cookbook

The New Doubleday Cookbook

Published by Doubleday

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This image courtesy of Joseph DeLeo

This luscious dish deserves the bravos heaped on its famous namesake, Italian coloratura Luisa Tetrazzini.

8 servings

Cooking Methodbaking

CostModerate

Total Timeunder 4 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Mealdinner

Taste and Texturecreamy, rich, savory

Type of Dishcasserole

Ingredients

1 (5-6-pound) stewing hen, cleaned and dressed
1 quart water
1½ teaspoons salt
1 small yellow onion, peeled
1 medium-size carrot, peeled
1 stalk celery
1 bay leaf
3-4 peppercorns
1 pound spaghettini or linguine
½ pound mushrooms, wiped clean, sliced and lightly sautéed in butter
¼ cup butter or margarine
¼ cup sifted flour
2 cups reserved chicken stock
1½ cups milk or ¾ cup each milk and dry white wine
1 cup heavy cream
2 teaspoons salt
1/8 teaspoon white pepper
½ tablespoons lemon juice (optional)
1/8 teaspoon nutmeg (optional)
¾ cup soft, fine bread crumbs mixed with
¾ cup grated Parmesan cheese

Instructions

Remove fat from body cavity of hen, then place hen, giblets, water, salt, onion, carrot, celery, bay leaf, and peppercorns in a large, heavy kettle, cover, and simmer about 2 hours until tender. (Note: Chicken liver should be removed after 10-15 minutes, cooled, and reserved.) Cool hen in stock, then skin and cut meat from bones in bite-size chunks; also dice all giblets; skim stock of fat, strain, and reserve.
For sauce, melt butter over moderate heat, blend in flour, add stock and remaining sauce ingredients, and heat, stirring, until thickened. Preheat oven to 350°F.
Cook pasta by package directions, drain and combine with sauce, mushrooms, chicken, and giblets, including liver. Place in a buttered shallow 3-quart casserole, sprinkle with topping, and bake, uncovered, 30-40 minutes until bubbly. Brown quickly under broiler and serve.
VARIATIONS
Turkey Tetrazzini: Prepare as directed, substituting a 6-pound turkey for the chicken.
Per serving (6-8): 1050-790 C, 350-265 mg en, 1830-1370 mg S*
Ham Tetrazzini: Prepare sauce as directed; also cook pasta. Toss with 3 cups diced cooked ham and the mushrooms called for, then top and bake as directed.
Per serving (6-8): 750-565 C, 135-100 mg cu. 2525-1890 mg S*