What I sent
It is still not warm enough to send homemade potato salad with burgers, so the vote was made for chicken tetrazzini instead. I used the recipe from the Joy of Cooking, which starts with a creamed chicken base that can be used for a number of dishes including one of my favorites, chicken pot-pie.
For the creamed chicken
3 1/2 lbs. chicken parts or 1 1/2 lbs boneless, skinless chicken breasts
2 cups chicken stock
1/2 stick unsalted butter (I use less than this)
1/2 cup flour
1 1/2 cups half-and-half
2-3 tablespoons sherry
salt and ground white pepper
Place the chicken in a Dutch oven. Add the chicken stock. Add water to cover. Bring to a simmer over high heat, then reduce until liquid barely bubbles. Partially cover and cook until the meat releases clear juices when pierced with a fork, 8-12 minutes for boneless, skinless chicken breast, 25-30 minutes for chicken parts. Remove the meat from the stock, allow to cool until it can be handled and shred. Skim the fat from the stock.
Melt butter in a large saucepan. Add flour and whisk until smooth. Cook, whisking constantly for 1 minute. Add 2 cups of the chicken stock and whisk until smooth. Add half-and-half and again whisk until smooth. Increase the heat and bring the mixture to a simmer, whisking constantly. Remove the pan from the heat, scrape the insides of the pan with a rubber spatula and whisk vigorously to remove lumps. Stir in the cooked poultry along with the sherry. Season with salt and white pepper.
To turn in to Tetrazzini
1 1/2 tablespoons of butter
8 ounces sliced mushrooms
8 ounces spaghetti or fettuccini (I used slightly more since I had a lot of sauce and extra chicken)
3/4 cup grated Parmesan cheese
The original recipe also calls for 1/2 cup of slivered, toasted almonds, which my sister swears are great, but I did not add this time.
Saute the mushrooms in the butter, cook pasta according to package instructions, stir chicken mixture, pasta and mushrooms together. (Add almonds now, if desired.) Pour the mixture into a shallow, buttered baking dish, top with Parmesan cheese and bake at 400 degrees for 25-35 minutes.
What I Received
Tomato and Broccoli Quiche with Spicy Sausage and Potato Soup
Pork Chops Yum-Yum
Memories of Mystic Mints
5 hours ago