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 cup crème fraîche
    • 1 celery rib
    • 2 3 1/2- to 4-lb chickens
    • 6 cups fine fresh bread crumbs
    • ½ cup all-purpose flour
    • 1 garlic clove
    • 1 teaspoon salt

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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