Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

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

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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