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1
Remove fat from body cavity of hen, then place hen, giblets, water, salt, onion, carrot, celery, bay leaf, and peppercorns in a large, heavy kettle, cover, and simmer about 2 hours until tender.
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2
(Note: Chicken liver should be removed after 10-15 minutes, cooled, and reserved.)
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3
Cool hen in stock, then skin and cut meat from bones in bite-size chunks; also dice all giblets; skim stock of fat, strain, and reserve.
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4
For sauce, melt butter over moderate heat, blend in flour, add stock and remaining sauce ingredients, and heat, stirring, until thickened.
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5
Preheat oven to 350F.
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6
Cook pasta by package directions, drain and combine with sauce, mushrooms, chicken, and giblets, including liver.
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7
Place in a buttered shallow 3-quart casserole, sprinkle with topping, and bake, uncovered, 30-40 minutes until bubbly.
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8
Brown quickly under broiler and serve.
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9
VARIATIONS
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10
Turkey Tetrazzini: Prepare as directed, substituting a 6-pound turkey for the chicken.
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11
Per serving (6-8): 1050-790 C, 350-265 mg en, 1830-1370 mg S*
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12
Ham Tetrazzini: Prepare sauce as directed; also cook pasta.
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13
Toss with 3 cups diced cooked ham and the mushrooms called for, then top and bake as directed.
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14
Per serving (6-8): 750-565 C, 135-100 mg cu.
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15
2525-1890 mg S*
