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Full Online Book HomeLearning KitchenPoultry - Chicken With Spaghetti
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Poultry - Chicken With Spaghetti Post by :theredletter Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1890

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Poultry - Chicken With Spaghetti

1 chicken with giblets -- 3 1/2 lb
3 cups tomato -- canned, Italian
1 1/2 cups celery -- finely chopped
1 1/2 cups green peppers -- finely chopped
1 tablespoon garlic -- minced
1/4 pound ground beef
1/4 pound ground pork
7 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream
1/8 teaspoon nutmeg
black pepper -- freshly ground
1/2 pound mushroom
2 cups onion -- finely chopped
1 bay leaf
1/2 teaspoon hot red pepper flakes
1 pound spaghetti
2 1/2 cups cheddar cheese -- grated
Parmesan cheese -- grated

One of the stipulations in the original recipe is that the spaghetti including all ingredients be combined at least 4 hours before baking.

Place chicken with neck, gizzard, heart and liver in kettle and add chicken broth to cover and salt to taste. Bring to boil and simmer until chicken is tender without being dry, 35-45 minutes. Let cool.

Remove chicken and take meat from the bones. Shred the meat, cover and set aside.

Return skin, bones to kettle and cook stock down 30 minutes or longer. Should be 4-6 cups of broth. Strain and reserve broth. Discard skin and bones.

Put tomatoes in saucepan and cook down to 1/2 original volume, stirring. Should be 1 1/2 cups.

Melt 3 T butter in saucepan and add flour, stirring to blend with wire whisk. When blended and smooth, add 1 cup reserved hot broth and cream, stirring rapidly with whisk.

When thickened and smooth add nutmeg, salt and pepper to taste. Continue cooking, stirring occasionally, about 10 minutes. Set aside.

If mushrooms are small, leave whole. Otherwise cut themin 1/2. Heat 1 T butter in small skillet and add mushrooms. Cook, shaking skillet occasionally and stirring mushrooms until golden brown. Set aside.

Heat 3 T butter in deep skillet and add onion. Cook stirring until wilted. Add celery and green pepper and cook, stirring, about 5 minutes. Do not overcook. Should remain crisp-tender.

Add garlic, beef, pork and cook, stirring and chopping down to break up meat. Cook until meat just loses red color. Add bay leaf and red pepper flakes.

Add tomatoes and white sauce. Add mushrooms.

Cook spaghetti until just tender. Drain and run under running water.

Spoon enough of meat sauce over bottom of 5 or 6 quart casserole, to cover it lightly. Add about 1/3 spaghetti. Add about 1/3 shredded chicken, a layer of meat sauce, a layer of grated Cheddar, and another layer of spaghetti.

Continue making layers, ending with layer of spaghetti topped with thin layer of meat sauce and Cheddar.

Pour in up to 2 cups of reserved chicken broth or enough to almost but not quite cover spaghetti.

Cover and let spaghetti stand for 4 hours or more. If liquid is absorbed add more broth.

Preheat oven to 350.

Place casserole on top of stove and bring to boil. Cover and place in oven.

Bake 15 minutes and uncover. Bake 15 minutes or longer until casserole is hot and bubbling throughout and starting to brown on top.
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1/3-1/2 cup celery, chopped 1/2-1/2 cup chopped onion 1/3-1/2 cup chopped green pepper 1/4 cup melted butter 2/3 cup (rounded) uncooked rice 1 lb. can tomatoes, cut up 1/2 cup water with chicken bouillon cubes for flavoring 1/2 tsp. salt 1/4 tsp. sage dash black pepper Combine vegetables, rice, tomatoes, water and seasonings. Mix well and pour into 9x12 baking dish. Brown chicken in small amount of shortening and arrange on top of rice mixture. Sprinkle with a little additional salt, pepper and some paprika. Cover and bake at 350 degrees for 1 hour or until chicken is tender.

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