Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

  • 6 cups fine fresh bread crumbs
  • 1 medium onion
  • ½ cup unsalted butter
  • 3 cups whole milk
  • 1 pound Gruyère
  • ¼ teaspoon cayenne
  • 1 ounce Parmigiano-Reggiano
  • + 15 more ingredients
    • 10 cups water
    • 1 carrot
    • 1 teaspoon salt
    • ¼ teaspoon whole black peppercorns
    • 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

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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