My Mother’s Chicken Spaghetti

Name: My Mother’s Chicken Spaghetti
Yield: 12 or More Servings.
Ingredients: 7 tablespoons butter; 3 cups imported Italian peeled tomatoes; Salt; Fresh or canned chicken broth to cover; Freshly ground pepper; ⅛ teaspoon grated nutmeg; ½ cup heavy cream; 3 tablespoons flour; 1 (3½-pound) chicken with giblets; ½ teaspoon hot red pepper flakes, optional; 1 pound spaghetti or spaghettini; 1 pound spaghetti or spaghettini; ½ pound Cheddar cheese, grated (about 2 to 2½ cups); Freshly grated Parmesan cheese; ½ pound fresh mushrooms.; 2 cups finely chopped onion; 1½ cups finely chopped celery; 1½ cups chopped seeded green pepper; 1 tablespoon or more finely. minced garlic; ¼ pound ground beef; ¼ pound ground pork; 1 bay leaf

Preparation info

12
or More Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 (3½-pound) chicken with giblets
Fresh or canned chicken broth to cover
Salt

Main course
Pasta

Method

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