Chicken Tetrazzini[W/O Soup]

Directions

1. 1

   1 chicken -- (3-4lb) cut into -- pieces 1/2 pound mushrooms -- sliced thin 5 tablespoons unsalted butter 1/2 pound spaghetti 2 tablespoons a

2. 2

   Let the chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth, and cut the meat in

3. 3

   Simmer the broth until it is reduced by half, strain it through a fine sieve, discarding the solids and skimming the fat, and boil it until

4. 4

   While the broth is reducing, in a large saucepan cook the mushrooms in 2 tablespoons of the butter over moderately low heat, stirring, until

5. 5

   In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well

6. 6

   In a saucepan melt the remaining 3 tablespoons butter over moderately low heat, add the flour, and cook the roux, stirring, 3 minutes

7. 7

   Whisk in the reduced broth, the cream, and the Sherry, bring the sauce to a boil, whisking, and simmer it for 5 minutes

8. 8

   Season the sauce with the nutmeg and salt and pepper