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Catholic Recipe: Chicken Tetrazzini

    INGREDIENTS

  • 1 chicken (3 to 4 pounds), cut up
  • 2 stalks celery, with leaves
  • 1 medium onion, sliced
  • 1-1/2 teaspoons salt, divided
  • 1/4 cup butter, margarine, or chicken fat
  • 2 Tablespoons flour
  • 1/2 pound mushrooms, sliced
  • 1 egg yolk, slightly beaten
  • 3 Tablespoons cream
  • 1 package (8 ounces) green noodles
  • 6 slices mozzarella cheese
  • 2 to 3 Tablespoons grated Parmesan cheese
  • 1 Tablespoon butter or margarine
  • Details

  • Serves: 6
  • Yield: 1 3-4- pound chicken
  • Prep Time: 1 day, 2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: Italy

This recipe requires an extra day to cook the chicken and allow the broth to cool. You could shorten the preparation time by using leftover chicken.

DIRECTIONS

Simmer chicken, celery, onion, and 1 teaspoon salt in enough boiling water to just cover chicken, until chicken is tender — about 1-1/2 hours. Remove chicken; strain broth; chill chicken and broth several hours. Remove skin and bones from chicken, leaving meat in fairly large pieces. Skim fat from broth. Measure 2 tablespoons of this fat (or butter or margarine) into sauce pan. Blend in flour and remaining 1/2 teaspoon salt. Add 1 cup of the chicken broth. Cook over low heat, stirring until thickened. Cook mushrooms in remaining 2 tablespoons chicken fat, butter, or margarine until golden brown. Blend egg yolk and cream; stir slowly into sauce. Add chicken and mushrooms. Meanwhile, cook noodles in remaining broth, following directions on package. Add water if necessary. Drain. Arrange noodles in shallow baking dish; add chicken mixture; top with mozzarella cheese slices; sprinkle with Parmesan cheese; dot with 1 tablespoon butter or margarine. Brown under broiler. Makes about 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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