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 medium onion, quartered

• 1 large garlic clove, smashed

• 2 rametti di timo fresco

• 1 cucchiaino di sale

• 1/4 teaspoons whole black peppercorns

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

• 1 spicchio d'aglio, tritato

• 120ml plain flour

• 725ml whole milk

• 240ml crème fraîche (230g)

• 1 cucchiaino di sale

• 1/2 cucchiaini di pepe nero

• 1/4 cucchiaini di cayenna

• 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.

Avvertenza

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