Pasta and Chicken Gratin

Pasta and Chicken Gratin
Photo by Mikkel Vang

Ingredients

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