FRIJE

Instructions

• 1.   Preheat your oven to 220 °C (425 °F).
• 2.   Remove all the leftover chicken by hand: anything that remains on the bones that hasn't been sufficiently eaten, all the pieces left on the carcass... The goal is to obtain a bowl of meat.
• 3.   Remove the sauce: pour everything that was at the bottom of the dish into a bowl, let it settle and solidify in the refrigerator, use a teaspoon to remove and discard the yellow part on the surface (the solidified fat), and keep the brown jelly that remains at the bottom of the bowl.
• 4.   Cook the 250g (8 oz) of pasta according to the instructions on the package.
• 5.   Wash, dry, and slice your button mushrooms into thick slices. Sauté them with a drizzle of olive oil in a sauté pan until the water evaporates.
• 6.   Meanwhile, make your béchamel sauce: in a large saucepan, melt the butter with the flour. Once you have a blond roux, gradually add the milk while stirring constantly. Once all the milk has been added to the mixture, season with salt, pepper, and grated nutmeg to taste. Add the juice from the chicken sauce. Cook (still stirring) until the mixture thickens and reaches the desired consistency. If needed, you can add a teaspoon of cornstarch to ensure that your béchamel is thick enough.
• 7.   Add the mushrooms, chicken pieces, and pasta to the béchamel sauce. Mix well. Taste and season with salt and pepper according to your preferences.
• 8.   Pour everything into a gratin dish and top with grated cheese. Bake for 10 to 15 minutes, keeping a close eye on it. Remove from the oven when the cheese is golden brown.
• 9.   Serve hot.