Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

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