Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

  • 1 cup crème fraîche
  • 1 teaspoon salt
  • 1 garlic clove
  • ½ cup all-purpose flour
  • 2 3 1/2- to 4-lb chickens
  • 1 celery rib
  • ½ teaspoon black pepper
  • + 15 more ingredients
    • 1 pound penne rigate or other short tubular pasta
    • 2 2 1/2- to 3-qt shallow gratin dishes (13 by 9 inches)
    • 1 large garlic clove
    • 2 fresh thyme sprigs
    • ¼ teaspoon whole black peppercorns
    • 1 teaspoon salt
    • 1 carrot
    • 10 cups water
    • 3 cups whole milk
    • 1 ounce Parmigiano-Reggiano
    • ¼ teaspoon cayenne
    • 1 pound Gruyère
    • ½ cup unsalted butter
    • 1 medium onion
    • 6 cups fine fresh bread crumbs

Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chi...

View full recipe at Epicurious

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