Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

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

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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