Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

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

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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