Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

  • 1 teaspoon salt
  • 1 garlic clove
  • ½ cup all-purpose flour
  • 6 cups fine fresh bread crumbs
  • 2 3 1/2- to 4-lb chickens
  • 10 cups water
  • 1 celery rib
  • + 15 more ingredients
    • 1 cup crème fraîche
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 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
    • 1 medium onion
    • ¼ teaspoon whole black peppercorns
    • ½ cup unsalted butter
    • 1 carrot
    • 1 pound Gruyère
    • ¼ teaspoon cayenne
    • 1 ounce Parmigiano-Reggiano
    • 3 cups whole milk

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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