Gladdy'S Chicken Tetrazzini

• 1 - 5 lb. chicken
• 4 tops celery
• 5 sprigs parley
• 2 medium carrots
• 1 sliced onion
• 1 tsp. salt
• 10 whole peppercorns
• 2 leaves bay leaves
• 16 oz. vermicelli
• 4 c. sharp cheddar cheese, shredded
• 6 oz. sliced mushrooms

1. Rinse chicken under cold running water.
2. Place in a large kettle almost covered with water.
3. Add the next seven ingredients. Bring to a boil; cover and reduce heat.
4. Simmer one hour or until chicken is very tender.
5. Cool, remove chicken from stock, and strip meat from bones.
6. Cut into bite size pieces; discard bones and skin.
7. There should be about six cups of chicken.
8. Strain the chicken from the chicken stock.
9. When cold, remove fat and discard.

chicken, celery, parley, carrots, onion, salt, peppercorns, bay leaves, vermicelli, cheddar cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67533 (may not work)