INGREDIENTS
2
lbs Chicken thighs, skinless boneless
1
Carrot
2
Celery stalks
1/4 cup
Chives, fresh
1/4 cup
Flat-leaf parsley
1
Leek
1
Parsnip, peeled, cut into 1/4
1
Egg, large
10 cups
Chicken broth, low-salt
6 tbsp
All-purpose flour
5/8 cup
All-purpose flour plus more
1/2 tbsp
Kosher salt
1
Kosher salt
3/4 tsp
Nutmeg
1/4 cup
Butter, unsalted
1 1/4 cups
Parmesan
1
Parmesan
1 lb
Ricotta