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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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We used grocery rotisserie chickens for this recipe, but leftover turkey from the holiday table works equally well. Ingredients:
1 to 1 1/2 pound chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces |
4 cups 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 (6 tablespoons) unsalted butter |
3/4 pound mushrooms, thinly sliced |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons all-purpose flour |
1 cup heavy cream |
3 tablespoons medium-dry sherry |
2 tablespoons truffle butter* (optional) |
1/2 lb spaghetti |
2 pounds chicken meat (from 2 cooked chickens), torn into 1-inch pieces |
1 ounce freshly grated parmigiano-reggiano (1/2 cup) |
Directions:
1. 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.
2. Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
3. Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
4. Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
5. Melt remaining 3 tablespoons 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 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
6. Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
7. 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.
8. Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
9. *Available at some specialty foods shops and D'Artagnan (800-327-8246).
10. Cooks' notes: ·Mushrooms can be sautéed 1 day ahead and chilled, covered. Bring to room temperature before using. ·Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with wax paper.
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