ingredients
roasted vegetables & chicken thighs :
- 500 grams (5 cups) cauliflower florets
- 500 grams (8 cups) broccoli florets
- 250 grams (2 ½ cups) sliced leeks
- 250 grams (2 ½ cups) sliced onions
- 25 grams (2 tbsp) crushed garlic
- 500 grams chicken thighs (with the skins & bones)
- 120 ml (½ cup) olive oil
- 22 grams (1 ½ tbsp) sea salt
- 1,5 grams (½ tsp) ground peppercorns
- 1,5 grams (½ tsp) mustard seeds or powder
chicken & vegetable broth (yields 2-3 cups of broth) :
- 750 grams (6-8 cups) vegetable remains (stalks, stems, peels, cores, etc.)
- 75 grams chicken bones (from the 4 roasted chicken thighs)
- 15 grams fresh herbs (3 bay leaves, 3 stalks tarragon, 2 branches thyme, 2 stalks flat-leaf parsley, 2 branches sage)
- 15 grams (1 tbsp) sea salt
- 15 ml (1 tbsp) apple cider vinegar
- 1,5 grams (½ tsp) whole peppercorns
- 1 ½ liters (6 cups) water
chicken & vegetable broth béchamel sauce :
- 500 ml (2 cups) strained chicken & vegetable broth
- 250 ml (1 cup) whole milk
- 250 ml (1 cup) light cream (18%) or heavy cream (30%)
- 85 grams (5 tbsp) butter
- 50 grams (5 tbsp) flour
- 5 grams (1 tsp) salt
- 1,5 grams (½ tsp) mustard seeds (or grainy mustard)
- 1,0 gram (¼ tsp) ground pepper
- 0,5 gram (½ tsp) dried (or 1 tsp fresh) tarragon
- 0,5 gram (½ tsp) dried thyme (or 1 tsp fresh) thyme
- 0,5 gram (½ tsp) dried (or 1 tsp fresh) sage
assembly & toppings :
- 250 grams (2 cups) grated mature cheddar cheese
- optional : 62-125 grams (1-2 extra large) beaten eggs (poured in the cold vegetable & meat mixture, under the béchamel sauce)
- 25 grams (2-3 tbsp) crushed roasted & crispy chicken skins
- 1,5 grams (½ tsp) mustard seeds (or powder)