Ingredients

1 to 1 1/2 pound chicken bones (from 2 cooked chickens), broken into 2- to 3-inch pieces

4 cups low-sodium chicken broth

1 carrot, thinly sliced

1 medium onion, coarsely chopped

2 celery ribs, cut into 1-inch pieces

2 garlic cloves, smashed

5 whole black peppercorns

1 Turkish or 1/2 California bay leaf

2 whole cloves

3/4 stick (6 tablespoons) unsalted butter

3/4 pound mushrooms, thinly sliced

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons all-purpose flour

1 cup heavy cream

3 tablespoons medium-dry Sherry

2 tablespoons truffle butter* (optional)

1/2 lb spaghetti

2 pounds chicken meat (from 2 cooked chickens), torn into 1-inch pieces

1 ounce freshly grated Parmigiano-Reggiano (1/2 cup)

Description

We Used Grocery Rotisserie Chickens For This Recipe, But Leftover Turkey From The Holiday Table Works Equally Well.

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