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Pasta and Chicken Gratin

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Pasta and Chicken Gratin

Pasta and Chicken Gratin

amanda

Equipment

  • - Chef Knife: A high-quality chef's knife is essential for precise and efficient food prep.

  • - Stainless Steel Mixing Bowl: Large, sturdy mixing bowl great for combining ingredients.

  • - Rubber Spatula: Versatile tool used to scrape bowls, smooth mixtures, and fold ingredients together.

  • - Rimmed Baking Pan: Ideal for baking gratins or any dish that requires even browning on the edges.

  • - Oven Thermometer: Ensures proper cooking temperature crucial for crispiness and doneness of a gratin.

  • - Potato Masher: Useful when making potatoes for gratin to ensure a smooth texture without lumps.

  • - Colander: For draining pasta and other grated or cut ingredients.

  • - Straight Edge: Helps with cutting uniform pieces of pasta, cheese, or vegetables.

  • - Microwave Steam Bag Set: Assists in steaming and reheating ingredients quickly without making them soggy.

  • - Measuring Cups: Precision in measuring ingredients is crucial for recipes where the balance of components matters.

  • - Grater: Essential for grating cheese or zesting ingredients that are part of the recipe.

Ingredients

  • 2 (3 1/2- to 4-lb) chickens

  • 10 cups cold water

  • 1 celery rib, quartered

  • 1 carrot, quartered

  • 1 medium onion, quartered

  • 1 large garlic clove, smashed

  • 2 fresh thyme sprigs

  • 1 teaspoon salt

  • 1/4 teaspoon whole black peppercorns

  • 1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes

  • 1 garlic clove, minced

  • 1/2 cup all-purpose flour

  • 3 cups whole milk

  • 1 cup crème fraîche (8 oz)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon cayenne

  • 1 lb Gruyère, coarsely grated (6 cups)

  • 1 oz Parmigiano-Reggiano, finely grated with a rasp (1 1/4 cups)

  • 1 lb penne rigate or other short tubular pasta

  • 6 cups fine fresh bread crumbs (from 14 slices firm white sandwich bread)

  • 2 (2 1/2- to 3-qt) shallow gratin dishes (13 by 9 inches)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.)
3

Instruction 3

Put oven rack in middle position and preheat oven to 425°F. Butter gratin dishes.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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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