Chicken Tetrazzini

• 5 lb. stewing chicken
• 1 carrot
• 1 sliced onion
• 2 ribs celery and leaves
• 1/2 tsp. salt
• 1/8 tsp. paprika or 3 or 4 peppercorns
• 1/2 lb. spaghetti or macaroni
• 2 cans sliced mushrooms
• 2 Tbsp. butter
• 1 clove garlic
• 3 Tbsp. butter or chicken fat
• 2 Tbsp. flour
• 2 c. chicken broth seasoning
• 1 c. heavy cream
• 2 Tbsp. sherry
• 2/3 c. Parmesan cheese

1. Place chicken in 3 cups of water with carrot, sliced onion and celery and leaves.
2. At the end of the first hour of cooking, add 1/2 teaspoon salt, 1/8 teaspoon paprika or 3 or 4 peppercorns. Cook pasta; drain.
3. Add the sauteed sliced mushrooms.
4. Melt 2 tablespoons butter in skillet.
5. Skillet may be rubbed with a clove of garlic.
6. Make a sauce with butter or your choice of 2 tablespoons flour and 2 cups chicken broth.
7. Remove from stove. Add 1 cup heated (not boiled) heavy cream and the sherry.

stewing chicken, carrot, onion, celery, salt, paprika, macaroni, mushrooms, butter, clove garlic, butter, flour, chicken broth seasoning, heavy cream, sherry, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=729299 (may not work)