Where do rich people eat their poultry? The chicken wing

Chicken Gratin, fresh out of the ovenHop on board, the bone broth bandwagon!  I’m continuing my bone broth usage series with Chicken Gratin.  It is a really great use of the chicken you may be cooking to have bones to make bone broth.  I’m having a hard time figuring out if I’m cooking chicken to have bones to make bone broth or if I’m making bone broth to use with chicken.  It has become very circular.

This recipe is based on another of my favorite chef, Barefoot Contessa’s recipe for Bay Scallop Gratin.  I was having a couple of girlfriends over for a playdate and didn’t know how they would feel about eating scallops, so I switched it to chicken.  It was delicious.

Since then, I’ve continued to tinker with it to make it heartier, include vegetables and now to include bone broth.  It’s a classic Ina dish, in that it tastes great and you can prepare it in advance.  In fact, even keep a few in the freezer (but make sure you get a gratin dish that goes from freezer to oven, like these that I used) for when you want to stock up some yummy meals.  It’s a tasty meal to have in the freezer, on the table quickly, fresh out of the oven.

Not only does this use bone broth with some flavorful results, but I also used the rice I cooked in bone broth for an added flavor and healthful punch.  And I think it is paying off, 7 days, no sickness (our record since October, I think!)

Chicken Gratin


  • 6 tablespoons butter, at room temperature
  • 1 Tablespoon minced garlic
  • 2 medium shallots, minced
  • 2 ounces thinly sliced prosciutto, minced (I’ve tried bacon which wasn’t great.  Thinly sliced deli ham will work)
  • 1 Tablespoon dried parsley, plus extra for garnish
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons good olive oil
  • 1/2 cup panko
  • 1/2 cup bone broth
  • 1 cup already cooked brown rice (preferably cooked in bone broth)
  • 1 lb cooked chicken
  • 1 cup fresh spinach, chopped
  • Lemon, for garnish


1. Preheat the oven to 425 degrees F. Place 4 (14-16oz) gratin dishes on a sheet pan.

2. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer).

3. With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, salt, and pepper and mix until combined.

4.With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined.

5. Fold the panko in with a rubber spatula and set aside.

6. Place 1 tablespoon of the broth in the bottom of each gratin dish.

7. Divide the chicken, rice and spinach among the four gratin dishes.  Stir it together, then top with another tablespoon of the broth.

8. Spoon the garlic butter topping evenly over the top of the chicken mixture. If freezing, put a freezer safe lid on top at this point and bake just before serving.

9. Bake for 12 to 15 minutes, until the topping is golden and sizzling. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread

More blog posts you might like:

Making bone broth

Crockpot Chicken and Veggies


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