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Smoked Chicken Spaghetti
Contributed by: Melinda
A great use for the smoked chicken carcases.
Carcass from one smoked chicken
Wing tips and any leftover chicken meat
Smoking pan drippings
2-4 cups water or enough to just cover
2 cloves garlic, minced
1/4 oz. dried porcini mushrooms
1 cup very hot tap water
1/2 lb. crimini mushrooms, sliced
Olive OIl
1/2 lb. dry spaghetti
Fresh basil or parsley leaves
Kosher salt
Black pepper
- Break up carcass into pieces that will fill the bottom of a stock
pot
- Add smoke pan drippings, wing tips and any other leftover pieces on the bone
- Add water to just cover the bones
- Simmer covered for 1-2 hours
- Remove bones from broth and set aside to cool
- Using a slotted spoon, remove any loose pieces of chicken or other
solids and set aside
- Return broth to a boil and allow to reduce
- Rehydrate dried mushrooms in hot tap water
- Remove mushrooms and add mushroom water (avoiding any grit in the
bottom of the container) to the broth and continue reducing
- When sauce has reduced to about 2 1/2 cups, remove from heat
- Taste and add salt & pepper as appropriate
- Separate all meat from the bones and add to the sauce
- In a large skillet, sauté garlic and crimini mushrooms in olive
oil
- Add rehydrated porcini mushrooms and broth
- Cook spaghetti until al dente (the shortest cooking time on the
package or about 7 minutes)
- Add spaghetti to the simmering sauce and mix well
- Allow pasta to finish cooking (only a couple of minutes) and pick up the flavors of the sauce
- Remove from heat tnd top with torn fresh basil or parsley leaves and
olive oil if desired
Questions about this recipe?
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