Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

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

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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