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Pasta, Rice, Beans |
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INGREDIENTS:
1 to 1 1/2 lb chicken bones (from 2 cooked chickens),
broken into 2- to 3-inch pieces
4 cps low-sodium chicken broth
1 carrot, thinly sliced
1 medium onion coarsely chopped
2 celery ribs; cut into 1-inch pieces
2 garlic cloves smashed
5 whole black peppercorns
1 Turkish or 1/2 California bay leaf
2 whole cloves
3/4 stick (6tbs) unsalted butter
3/4 lb mushrooms thinly sliced
1/2 tsp salt
1/4 tsp black pepper
2 tbs all-purpose flour
1 cp heavy cream
3 tbs medium-dry Sherry
2 tbs truffle butter* (optional)
1/2 lb spaghetti
2 lb chicken meat (from 2 cooked chickens), torn into 1-inch
pieces
1 oz freshly grated Parmigiano-Reggiano
(1/2 cp)
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DIRECTIONS:
Bring chicken bones, broth, carrot, onion,
celery, garlic, peppercorns, bay leaf, and cloves to a boil in a
3- to 4-quart heavy saucepan, then simmer, partially covered,
skimming froth, 30 minutes.
Pour stock through a large sieve into a bowl, discarding solids,
and return to saucepan. Measure stock: If more than 2 cps, boil
until reduced. Keep warm, covered.
Put oven rack in middle position and preheat oven to 350°F. Butter
a shallow 3-quart glass or ceramic baking dish.
Heat 3tbs butter in a large heavy skillet over moderately high
heat until foam subsides, then sauté mushrooms with 1/4 tsp salt
and 1/8 tsp pepper, stirring, until liquid mushrooms give off is
evaporated and mushrooms begin to turn golden, about 8 minutes.
Melt remaining 3tbs butter in a 2- to 3-quart heavy saucepan over
low heat, then add flour and cook roux, whisking, 3 minutes. Add
warm stock in a fast stream, whisking constantly, and bring to a
boil. Reduce heat and simmer, whisking occasionally, 5 minutes.
Add cream, Sherry, remaining 1/4 tsp salt, and remaining 1/8 tsp
pepper and simmer over low heat, whisking occasionally, 10
minutes. Stir in truffle butter (if using).
Cook spaghetti in a large pot of boiling salted water until al
dente, then drain well.
Toss together spaghetti, mushrooms, and half of sauce in a large
bowl, then transfer to baking dish. Stir together chicken meat and
remaining sauce in same large bowl. Make a depression in
spaghetti, then spoon chicken into it and sprinkle dish with
cheese.
Bake until sauce is bubbling and top is lightly browned, about 30
minutes. Serve immediately.
Servings: 6
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