Chicken Spaghetti from NY Times Favorites Vol. II
Source: Favorites Form The New York Times, VOL. II
One of the stipulations in the original recipe for this dish is that all the ingredients be combined at least 4 hours before baking. Place the chicken with neck, gizzard, heart and liver in a kettle; add chicken broth to cover and salt to taste. Bring to the boil and simmer until the chicken is tender without being dry, 35-45 minutes. Cool. Remove the chicken and take the meat from the bones. Shred the meat, cover and set aside. Return the skin and bones to the kettle and cook the stock down 30 minutes or longer. There should be 4-6 cups of broth. Strain and reserve the broth. Place tomatoes in a saucepan and cook down to half the original volume, stirring. There should be 1 1/2 cups. Melt 3 Tablespoons butter in a saucepan and add the flour, stirring to blend with a wire whisk. When smooth, add 1 cup of the reserved hot broth and the cream, stirring rapidly with the whisk. When thickened and smooth, add the nutmeg, salt and pepper. Continue cooking, stirring occasionally, about 10 minutes. Set aside. If fresh mushrooms are not available, as they frequently weren't when this recipe was prepared some 50 years ago, use drained canned button mushrooms. If the mushrooms are very small or button mushrooms, leave them whole. Otherwise, cut them in half or quarter them. Heat 1 Tablespoon butter in a small skillet and add the mushrooms. Cook, shaking the skillet occasionally and stirring the mushrooms until they are golden brown. Set aside. Heat 3 Tablespoons butter in a deep skillet and add the onions. Cook, stirring, until wilted. Add the celery and green pepper and cook, stirring, about 5 minutes. Do not overcook. The vegetables should remain crisp-tender. Add the garlic, beef and pork and cook, stirring and chopping down with the edge of a large metal spoon to break up the meat. Cook just until the meat loses its red color. Add the bay leaf and red pepper flakes. Add the tomatoes and the white sauce made with the chicken broth. Add the mushrooms. Cook the spaghetti or spaghettini in boiling salted water until it is just tender. Do not overcook . It will cook again when blended with the chicken and meat sauce. Drain the spaghetti and run under cold running water. Spoon enough of the meat sauce over the bottom of a 5 or 6-quart casserole to cover it lightly. Add about 1/3 of the spaghetti. Add about 1/3 of the shredded chicken, a layer of meat sauce, a layer of grated Cheddar cheese and another layer of spaghetti. Continue making layers, ending with a layer of spaghetti topped with a thin layer of meat sauce and cheese. Pour in up to 2 cups of the reserved chicken broth or enough to almost but not quite cover the top layer of spaghetti. Cover and let the spaghetti stand for 4 hours or longer. If the liquid is absorbed as the dish stands, add a little more chicken broth. When this dish is baked and served, the sauce will be just a bit soupy rather than thick and clinging. When ready to bake, preheat the oven to 350°F. Place the spaghetti casserole on top of the stove and bring it just to the boil. Cover and place it in the oven. Bake 15 minutes and uncover. Bake 15 minutes longer or until the casserole is hot and bubbling throughout and starting to brown on top. Serve immediately with grated Parmesan cheese on the side. Yields 12 or more servings.
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Serving Size: 1 Serving (27594g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 46098 | ||
Calories from Fat: 25581 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2842.4g | 3790 % | |
Saturated Fat 1286.2g | 6431 % | |
Monounsaturated Fat 1015.2g | ||
Polyunsanturated Fat 341.5g | ||
Cholesterol 12234.4mg | 3764 % | |
Sodium 29083.2mg | 1003 % | |
Potassium 71010.5mg | 1869 % | |
Total Carbohydrate 2053.4g | 604 % | |
Dietary Fiber 30.8g | 123 % | |
Sugars, other 2022.7g | ||
Protein 3025.8g | 4323 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46098
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