Ingredients
For chicken and stock
- 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
For cheese sauce and casserole
- 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)
Description
Think Macaroni And Cheese—only Ten Times Better. This Sophisticated Version Combines Gruyère With Parmesan, Juicy Poached Chicken, And A Crisp, Cheesy Crust.
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