We used grocery rotisserie chickens for this recipe, but leftover turkey from the holiday table works equally well.
Active time: 1 1/2 hr Start to finish: 2 1/2 hr
Makes 6 servings.
INGREDIENTS
- 1to 1 1/2 lb chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces
- 4cups low-sodium chicken broth
- 1carrot, thinly sliced
- 1medium onion, coarsely chopped
- 2celery ribs, cut into 1-inch pieces
- 2garlic cloves, smashed
- 5whole black peppercorns
- 1turkish or 1/2 california bay leaf
- 2whole cloves
- 3/4stick (6 tablespoons) unsalted butter
- 3/4lb mushrooms, thinly sliced
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 2tablespoons all-purpose flour
- 1cup heavy cream
- 3tablespoons medium-dry sherry
- 2tablespoons truffle butter* (optional)
- 1/2lb spaghetti
- 2lb chicken meat (from 2 cooked chickens), torn into 1-inch pieces
- 1oz freshly grated parmigiano-reggiano (1/2 cup)
DIRECTIONS 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.
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.
Put oven rack in middle position and preheat oven to 350°F. Butter a shallow 3-quart glass or ceramic baking dish.
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.
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).
Cook spaghetti in a large pot of boiling salted water until al dente, then drain well.
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.
Bake until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.
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.
*Available at some specialty foods shops and D’Artagnan (800-327-8246).
