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“USE EVERYTHING & WASTE NOTHING” hearty WINTER MEAL, resembling a lasagna (but there’s no pasta here), with winter vegetables and some chicken. All the ingredients are pre-roasted before assembling them, using only 1 mixing bowl, 1 roasting dish, 1 casserole and 1 baking sheet and nothing else (okay, it’s true that you’ll have to wash the casserole once before using it twice) and with its own “in-house” broth for its own special chicken-vegetable béchamel sauce and also its crispy crushed chicken skins topping, sprinkled on top of the cheese ...

I know it’s nothing “fancy”, but I’m quite proud to say that this preparation is the least wasteful possible and uses every bit & scrap of food wisely ! The vegetables are all in there and their scraps are used to make the broth. The meat of the chicken thighs are also in there, the bones are used in the broth and their skins are used as a crushed crunchy topping (with the cheese).

Why a broth ? Because the béchamel sauce, that is usually a thickened milk mixture is actually half chicken & vegetable broth, so this adds extra “chicken soup” flavors to this hearty dish.

I even used the roasting dish filled up with all the raw ingredients as a measuring tool to figure out if I’d have enough ingredients for the whole thing, taking into account that after the initial roasting, i’d be left with half the volume, but that remaining volume/space was going to be filled up with the béchamel sauce, followed by some beaten eggs (optional but nice), then the grated cheddar cheese and finally the crispy and roasted chicken skins (like chips) that are crushed.

It can be made in several stages, with resting time in between (if needed because you’re so busy/lazy). It can be made a day in advance and baked later. It can be reheated (covered with aluminum foil)and can last for several days. It’s just SO SATISFYING (like an almost- lasagna can be) but with many more vegetables, very little meat and less fatty and starchy. SATISFIED ?!

JUST LOOK AT IT ! WHAT MORE CAN I SAY ? Except for : “go ahead, make it !”

Have a great weekend (I worked 2 cold & long 50-60-hour weeks, with a few hours left before I'm finished, and I’m, as those dumb & crazy kids say today, #TIRED & #HUNGRY) . . . :)

oven-roasted chicken & cauliflower & broccoli & cheddar casserole

08.02.2019

8 x 325 grams each

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)

instructions

  • preheat the oven to 210°C
  • toss the chopped vegetables & chicken thighs with the olive oil, salt, pepper, mustard seeds, place the vegetables in your baking dish (I used a roasting pan that measured 32 cm x 22 cm x 5 cm on the inside) and add the chicken thighs on top 
  • bake for 40 minutes but half-way through (after 20 minutes), stir the vegetables and turn over the chicken thighs so they get roasted on both sides)
  • remove from the oven and let cool down
  • remove the chicken meat from the bones & skins (you’ll have 250 grams meat, 50 grams skins, 75 grams bones), pull apart or shred the chicken meat 
  • place the chicken skins back inside the oven at 210°C on a baking sheet (with some olive oil and salt) to crisp them up for 5-7 minutes, then turn off the oven and let cool down inside the oven for 10-15 minutes until dry and crispy and then crush until finer
  • place all the extra vegetables cuttings (peels, cores, stems, etc.) and the chicken bones in a large casserole, add the herbs, salt, pepper, apple cider vinegar and water, bring to a boil and then reduce to a simmer at medium heat, cover with a lid (but let some steam escape) and let cook for 90-120 minutes until reduced to half and very fragrant
  • strain the broth, discard the solids and filter the broth again and reserve 2 cups for the béchamel sauce
  • combine the warm broth with the milk and cream and all spices and herbs
  • in the casserole (that you used to make the bouillon/stock and then washed), melt the butter at high heat until bubbling, add the flour and whisk until well-combined and slightly browned, then add the warm broth and milk mixture and keep whisking, reduce the heat to medium heat and keep whisking for 5 minutes until thicker (but not too thick so you can still pour it)
  • get the baking dish/roasting pan with the vegetables and shredded chicken meat inside, add 2 beaten eggs on top (optional), pour the béchamel on top and smooth out, then add the grated cheddar cheese and finally sprinkle the crushed crispy chicken skins on top
  • bake at 200°C in a pre-heated oven for 45-50 minutes and then broil for 5 minutes at 230°C (for a deeper golden crust on top)
  • remove from the oven, let cool down 10 minutes before slicing & serving.