PASTA AND CHICKEN GRATIN
Steps:
- Poach chicken and make stock:
- 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 chicken quarters and return liquid to a boil, skimming off any foam, then reduce heat and simmer, uncovered, 10 minutes. Remove from heat and let stand, covered, 40 minutes.
- Transfer chicken quarters with tongs to a shallow baking pan. When chicken is cool enough to handle, remove meat from skin and bones, transferring meat to a cutting board and returning skin and bones to pot. Cut chicken into 1-inch pieces and reserve in a large bowl. Boil stock 40 minutes, then pour through a fine-mesh sieve into a large bowl, discarding solids. Let stand 5 minutes, then skim off fat and set aside 4 cups stock for making sauce. (Reserve remaining stock for another use.)
- Make sauce, cook pasta, and assemble casserole:
- Put oven rack in middle position and preheat oven to 425°F. Butter gratin dishes.
- Heat butter (1 stick) in a 4-quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and reserved stock (4 cups) in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crème fraîche, salt, pepper, cayenne, 2 cups Gruyère, and 1/2 cup Parmigiano-Reggiano.
- While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until not quite al dente, 8 to 10 minutes (pasta should still be firm), then drain in a colander. Return pasta to pot, then add chicken and sauce, tossing to coat. Divide pasta mixture between gratin dishes.
- Toss bread crumbs with remaining 4 cups Gruyère and 3/4 cup Parmigiano-Reggiano, then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes. Let stand 10 minutes before serving.
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KaLeEm BaLoCh
[email protected]I loved this dish! The chicken was tender and juicy, and the pasta was cooked perfectly. The cheese sauce was rich and flavorful. I would definitely recommend this recipe.
Mxnlight
[email protected]This dish was easy to make and turned out great! The chicken was cooked perfectly and the pasta was al dente. The cheese sauce was creamy and flavorful. I will definitely be making this again.
Eunice Kanini
[email protected]This gratin was a bit too rich for my taste. The cheese sauce was very heavy and the chicken was a bit dry. I would not recommend this recipe to someone who doesn't like rich food.
Oyewole Busayo Raphael
[email protected]I'm not a big fan of chicken, but this dish was amazing! The chicken was cooked perfectly and the pasta was al dente. The cheese sauce was creamy and flavorful. I would definitely recommend this recipe.
Pxrsis
[email protected]This was a delicious and easy dish to make. The chicken was tender and juicy, and the pasta was cooked perfectly. The cheese sauce was rich and flavorful. I will definitely be making this again.
Md Nizam
[email protected]I made a few changes to the recipe and it turned out great! I used boneless, skinless chicken breasts instead of thighs, and I added a cup of chopped spinach to the pasta. The dish was delicious and my family loved it.
Muse
[email protected]This dish was a disappointment. The chicken was dry and tough, the pasta was overcooked, and the cheese sauce was bland. I would not recommend this recipe.
Stasia Rose
[email protected]I followed the recipe exactly and the dish turned out perfectly. The chicken was moist and tender, the pasta was cooked al dente, and the cheese sauce was creamy and flavorful. My family loved it!
Raven 060
[email protected]This gratin was easy to make and turned out great! The chicken and pasta were cooked perfectly and the cheese sauce was nice and gooey. I will definitely be making this again.
Ms Monika
[email protected]I made this dish last night and it was delicious! The chicken was cooked perfectly and the pasta was al dente. The cheese sauce was creamy and flavorful. My husband and I both loved it.
samaan Apdi
[email protected]This pasta and chicken gratin was a hit with my family! The chicken was tender and juicy, the pasta was cooked perfectly, and the cheese sauce was rich and flavorful. I will definitely be making this dish again.