Pasta and Chicken Gratin

Ingredients

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

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