Pasta and Chicken Gratin

Ingredients for Pasta and Chicken Gratin

• 2 (3 1/2- to 4-lb) chickens

• 2400ml cold water

• 1 celery rib, quartered

• 1 carrot, quartered

• 1 oignon moyen, coupé en quartiers

• 1 grosse gousse d'ail, écrasée

• 2 brins de thym frais

• 1 cuillère à café de sel

• 1/4 cuillère à café de grains de poivre noir entiers

• 1 stick (110g ) unsalted butter plus additional for greasing gratin dishes

• 1 gousse d'ail, hachée

• 120ml de farine ordinaire

• 725ml whole milk

• 240ml crème fraîche (230g)

• 1 cuillère à café de sel

• 1/2 cuillères à café de poivre noir

• 1/4 cuillère à café de cayenne

• 450g Gruyère, coarsely grated (900g )

• 30g Parmigiano-Reggiano, finely grated with a rasp (300ml )

• 450g penne rigate or other short tubular pasta

• 1450ml 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)

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 950ml stock for making sauce. (Reserve remaining stock for another use.)

Put oven rack in middle position and preheat oven to 218°C. 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 (950ml ) 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, 475ml Gruyère, and 120ml 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 950ml Gruyère and 180ml 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.