Chicken Tetrazzini

• 1 (5-6-pound) stewing hen, cleaned and dressed
• 1 quart water
• 1 1/2 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
• 1/2 pound mushrooms, wiped clean, sliced and lightly sauteed in butter
• 1/4 cup butter or margarine
• 1/4 cup sifted flour
• 2 cups reserved chicken stock
• 1 1/2 cups milk or 3/4 cup each milk and dry white wine
• 1 cup heavy cream
• 2 teaspoons salt
• 1/8 teaspoon white pepper
• 1/2 tablespoons lemon juice (optional)
• 1/8 teaspoon nutmeg (optional)
• 3/4 cup soft, fine bread crumbs mixed with
• 3/4 cup grated Parmesan cheese

1. 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.
2. (Note: Chicken liver should be removed after 10-15 minutes, cooled, and reserved.)
3. 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.
4. For sauce, melt butter over moderate heat, blend in flour, add stock and remaining sauce ingredients, and heat, stirring, until thickened.
5. Preheat oven to 350F.
6. Cook pasta by package directions, drain and combine with sauce, mushrooms, chicken, and giblets, including liver.
7. Place in a buttered shallow 3-quart casserole, sprinkle with topping, and bake, uncovered, 30-40 minutes until bubbly.
8. Brown quickly under broiler and serve.
9. VARIATIONS
10. Turkey Tetrazzini: Prepare as directed, substituting a 6-pound turkey for the chicken.
11. Per serving (6-8): 1050-790 C, 350-265 mg en, 1830-1370 mg S*
12. Ham Tetrazzini: Prepare sauce as directed; also cook pasta.
13. Toss with 3 cups diced cooked ham and the mushrooms called for, then top and bake as directed.
14. Per serving (6-8): 750-565 C, 135-100 mg cu.
15. 2525-1890 mg S*

stewing hen, water, salt, yellow onion, carrot, celery, bay leaf, peppercorns, spaghettini, mushrooms, butter, flour, chicken, milk, heavy cream, salt, white pepper, lemon juice, nutmeg, bread crumbs, parmesan cheese

Taken from www.cookstr.com/recipes/chicken-tetrazzini (may not work)