Name: Chicken Tetrazzini
Yield: Makes 6 servings
Ingredients: 1 to 1 1/2 pound chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces; 4 cups low-sodium chicken broth; 1 carrot, thinly sliced; 1 medium onion, coarsely chopped; 2 celery ribs, cut into 1-inch pieces; 2 garlic cloves, smashed; 5 whole black peppercorns; 1 Turkish or 1/2 California bay leaf; 2 whole cloves; 3/4 stick (6 tablespoons) unsalted butter; 3/4 pound mushrooms, thinly sliced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons all-purpose flour; 1 cup heavy cream; 3 tablespoons medium-dry Sherry; 2 tablespoons truffle butter* (optional); 1/2 lb spaghetti; 2 pounds chicken meat (from 2 cooked chickens), torn into 1-inch pieces; 1 ounce freshly grated Parmigiano-Reggiano (1/2 cup)

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Chicken TetrazziniRomulo Yanes

We used grocery rotisserie chickens for this recipe, but leftover turkey from the holiday table works equally well—or check out our simple Turkey Tetrazzini recipe.

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.