Fresh Pasta Quills with Chicken Sauce

• 1/2 cup dried porcini slices (about 1/2 ounce)
• 1 free-range chicken (or rooster), about 3 pounds
• 1 teaspoon coarse sea salt or kosher salt, or to taste
• 1/4 cup extra-virgin olive oil
• 2 medium onions, finely chopped (about 2 cups)
• 2 bay leaves, preferably fresh
• 4 whole cloves
• 1 small branch fresh rosemary with lots of needles
• 2 ounces chicken livers, trimmed of membranes and finely chopped (1/4 cup)
• 1/4 cup tomato paste
• 3 to 6 cups hot Poultry Broth, page 8, or other light stock, as needed
• Freshly ground black pepper to taste
• 1 batch (1 1/2 pounds) fresh fuzi, page 20
• 1 1/2 tablespoons coarse sea salt or kosher salt
• Extra-virgin olive oil for finishing
• 2 cups freshly grated Grana Padano or Parmigiano-Reggiano
• A heavy 12-inch saucepan with 4-to-5-inch sides, with a cover
• A pasta machine for rolling the dough
• A big pot for cooking the pasta
• A heavy 14-inch skillet or saute pan for dressing the pasta

1. Soak the dried porcini slices in 2 cups hot water for 30 minutes or longer.
2. When rehydrated, lift them out of the container; squeeze out (and save) the soaking liquid.
3. Chop the porcini into fine pieces.
4. Cut the chicken into six or more piecesdivide the legs and breast pieces if the bird is big.
5. Rinse the pieces well, pat dry, and season lightly with salt.
6. Pour the olive oil into the saucepan and set over medium-high heat.
7. Stir in the onions, 1/4 teaspoon salt, bay leaves, cloves, and rosemary.
8. Cook, stirring, until the onions are wilted and lightly colored, then push them to the side of the pan, clearing the bottom, and lay in the chicken pieces.
9. Fry, turning frequently, until golden brown on all sides.
10. Clear a small space on the pan bottom, drop in the chopped mushrooms and chicken livers, stir them around until brown and caramelized, then mix them into the onions.
11. Finally, clear another hot spot on the bottom, drop in the tomato paste, and stir it in place for a couple of minutes, until toasted and fragrant.
12. Toss everything together, coating the chicken with paste and other seasonings.
13. Pour in the reserved mushroom-soaking liquid, carefully leaving behind the sediment in the bottom.
14. Turn up the heat and bring to a boil, stirring the meat and vegetables and scraping up the caramelization on the bottom and sides of the pan.
15. Cook for a few minutes, until slightly reduced, then ladle in a cup or more of hot stock, enough almost to submerge the chicken pieces.
16. Season with another 1/4 teaspoon salt, cover the pan, and set the heat so the broth is bubbling gently all over the surface.
17. Cook, covered, reducing the broth steadily and slowly.
18. Check and replenish the liquid every 15 minutes or so to keep the meat about three-quarters covered, and turn the pieces over occasionally, adjusting the heat if necessary.
19. After 1 1/2 hours or so, when the meat is falling off the bones, turn off the heat.
20. Taste the sauce, and add freshly ground black pepper and more salt if needed.
21. Let the chicken and sauce cool completely in the pan.
22. To finish the sugo, remove the chicken pieces, then pick out and discard the bay leaves, cloves, and rosemary.
23. Strip all the edible meat from the chicken bones, and shred into bite-sized pieces; discard bones, skin, and cartilage.
24. Fold the shredded chicken into the sauce.
25. (You should have roughly equal amounts of meat and sauceif theres lots more meat, use it in other dishes.)
26. Use the sugo within an hour or so, or refrigerate.
27. To cook the fuzi, fill the big pot with 7 quarts of water, add 1 1/2 tablespoons salt, and bring to a rolling boil.
28. Shake excess flour off the fuzi, and drop them into the pot.
29. Stir briskly, cover the pot, and bring the water back to the boil rapidly.
30. The fuzi will rise to the surface as they cook; stir them and boil until al dente, anywhere from 2 to 5 minutes, depending on how thick and dry they are.
31. Meanwhile, heat the sugo to simmering in the large saute pan or skillet.
32. If the sauce is very dense, loosen it with more broth (or hot pasta-cooking water).
33. If soupy, cook uncovered to evaporate moisture.
34. Lift the fuzi from the pot with a spider, drain for a moment, and spill them on top of the simmering sauce.
35. Toss together for a minute or two over medium-low heat, until all the fuzi are coated with sauce.
36. Turn off the heat, drizzle 2 or 3 tablespoons olive oil over, add a cup of the grated cheese, and toss to incorporate.
37. Serve immediately, passing more cheese at the table.

porcini, chicken, salt, extravirgin olive oil, onions, bay leaves, cloves, rosemary, chicken livers, tomato paste, light stock, freshly ground black pepper, batch, salt, extravirgin olive oil, sides, pasta machine, pasta, skillet

Taken from www.epicurious.com/recipes/food/views/fresh-pasta-quills-with-chicken-sauce-384240 (may not work)