1. Rinse chickens and their giblets and necks with running cold water.
Place chickens, breast side down, in 8-quart Dutch oven or saucepot; add
giblets, necks, wtaer, pepper, 1 onion and 2 teaspoons salt; over high
heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or
until chickens are fork-tender.
2. Remove chickens, giblets, and necks to large bowl; refrigerate 30
minutes or until easy to handle. Strain chicken broth, reserving 3 1/2
cups. (Cover and refrigerate any remaining broth for use in soup another
day.) When chickens are cool, discard bones and skin; cut meat and giblets
into bite-sized pieces; set chicken aside.
3. Mince remaining onion. In 10" skillet over medium heat, in 2 tablespoons
hot butter or margarine (1/2 stick), cook minced onion, sliced mushrooms,
and lemon juice until onion is tender. Spoon mixture into 13x9" baking
dish.
4. Prepare spaghetti a label directs; drain. Add spaghetti to mushroom
mixture in baking dish; toss.
5. Preheat oven to 350'F. In same skillet, melt remaining butter or
margarine; stir in flour, nutmeg, 1 teaspoon salt, and 1/2 teaspoon paprika
until smooth. Gradually stir in sherry and reserved chicken broth, and
cook, stirring, until mixture thickens. Stir in half-and-half and chicken.
6. Toss chicken mixture with spaghetti. Sprinkle with Parmesan cheese and
some paprika. Bake 30 minutes or until hot and bubbly.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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