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Smoked Chicken Spaghetti

A great use for the smoked chicken carcases.

What you need

  1. Carcass from one smoked chicken
  2. Wing tips and any leftover chicken meat
  3. Smoking pan drippings
  4. 2-4 cups water or enough to just cover
  5. 2 cloves garlic, minced
  6. 1/4 oz. dried porcini mushrooms
  7. 1 cup very hot water
  8. 1/2 lb. crimini mushrooms, sliced
  9. Olive oil
  10. 1/2 lb. dry spaghetti
  11. Fresh basil or parsley leaves
  12. Kosher salt
  13. Black pepper

How to make it

  1. Break up carcass into pieces that will fill the bottom of a stock pot
  2. Add smoke pan drippings, wing tips and any other leftover pieces on the bone
  3. Add water to just cover the bones
  4. Simmer covered for 1-2 hours
  5. Remove bones from broth and set aside to cool
  6. Using a slotted spoon, remove any loose pieces of chicken or other solids and set aside
  7. Return broth to a boil and allow to reduce
  8. Rehydrate dried mushrooms in hot water
  9. Remove mushrooms and add mushroom water (avoiding any grit in the bottom of the container) to the broth and continue reducing
  10. When sauce has reduced to about 2 1/2 cups, remove from heat
  11. Taste and add salt & pepper as appropriate
  12. Separate all meat from the bones and add to the sauce
  13. In a large skillet, sauté garlic and crimini mushrooms in olive oil
  14. Add rehydrated porcini mushrooms and broth
  15. Cook spaghetti until al dente (the shortest cooking time on the package or about 7 minutes)
  16. Add spaghetti to the simmering sauce and mix well
  17. Allow pasta to finish cooking (only a couple of minutes) and pick up the flavors of the sauce
  18. Remove from heat and top with torn fresh basil or parsley leaves and olive oil if desired

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