chicken jus

1 chicken, 7-8# (or whatever you can find)
1 onion, chopped roughly
1 carrot, chopped roughly
1 celery stalk, chopped roughly
2 garlic cloves, chopped. Roughly if you feel like it.
2 c dry white wine
16 cups low-sodium chicken stock (do not use regular chicken stock. You're condensing this down to 2 cups, so you want to control the salt)
1 T coriander seeds
1 T black peppercorns
2 bay leaves
a few fresh thyme sprigs
Kosher salt
Black Pepper

chicken meatballs

chicken meat from above
1T vegetable oil
2 shallots, finely chopped. Then chop it more finely.
3 garlic cloves, finely chopped.
1/2 c heavy cream
1 c panko
8 T grated Parm
1 egg, beaten
1 T chopped thyme
Kosher salt
Black pepper

creme fraiche bechamel

4T unsalted butter
1/4 c flour
3/4 c whole milk
1/3 c heavy cream
Kosher salt
1/3 c creme fraiche
white pepper (yes, you could use black, but it's not the same)

Flat fresh pasta sheets; make your own (you're so fancy, aren't you?) or buy it like we did (could you use lasagna noodles here? Probably so. Don't let the lack of fresh pasta stop you from making this. But try to find fresh. Try really hard.)