Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network