Having a very pregnant and very Canadian wife, I'm actually a bit shocked that this is the first time I've ever made poutine. It's a wonderfully decadent treat that acts as a cheesy, savory, peppery meal all on it's own. Serves 2.
2 Idaho potatoes 2-3 boneless, skinless chicken thighs 2 1/2 cups vegetable stock (I had a bunch of homemade from prior meals, which somewhat inspired this one) 1 teaspoon chicken base 1/2 teaspoon beef base 1 teaspoon fresh ground pepper 1/2 teaspoon sage 1/4 teaspoon garlic powder 6-8 ounces cheese curds 1 egg 1 tablespoon diced green onion 1/2 cup seasoned flour (I use flour heavily seasoned with seasoned salt, smoked paprika, garlic powder, onion powder, and black pepper) Roux Frying oil
A few notes: While not 100% essential, it's a nice idea to brine your chicken the night before in pickle juice. It gives a little extra flavor and makes the chicken absurdly tender. Also, I made this from homemade veggie stock; if you're using store-bought stock just use chicken and beef stock at a 2:1 ratio in place of the veggie stock, beef base, and chicken base.
Cut your potatoes into fries, rinse them, and let them soak in salted water for at least 30 minutes. When they've had a chance to soak drain them and pat them dry with paper towel, and set aside while you prepare the chicken and gravy.
For the gravy, combine the veggie stock, chicken and beef bases, pepper, sage, and garlic powder in a saute pan and bring to a low boil. Thicken with the roux until it reaches gravy consistency and then set the heat to low to keep it warm until ready to serve.
In a small bowl, beat the egg. Coat the chicken in the egg, dredge with the seasoned flour, and fry in a skillet until golden brown all over. Once the chicken is cooked set it aside on a paper towel to drain and rest. Using the same oil, fry your french fries until golden brown.
Once cooked transfer them to a paper towel to absorb some of the excess grease.
To serve, split the fries onto two plates or bowls. Bring your gravy back up to piping hot over a medium flame and dump your curds in. Mix for 15-20 seconds (to get a little bit of melt on them) and then pour over your fries. Top with the fried chicken and diced green onion, and enjoy this absurdly filling, extremely tasty meal!
![image showing [Homemade] Fried Chicken Poutine](84539545-c0ff-54c7-b9a4-30b40aaa567d_N4ZYhyp.jpg)
howaBoutNao on November 6th, 2018 at 00:40 UTC »
She’s built like a steakhouse but handles like a bistro
CrimsonLoove on November 6th, 2018 at 02:24 UTC »
I’m so high right now and I’m absolutely drooling for this!
cmcdonal2001 on November 6th, 2018 at 03:05 UTC »
Having a very pregnant and very Canadian wife, I'm actually a bit shocked that this is the first time I've ever made poutine. It's a wonderfully decadent treat that acts as a cheesy, savory, peppery meal all on it's own. Serves 2.
2 Idaho potatoes 2-3 boneless, skinless chicken thighs 2 1/2 cups vegetable stock (I had a bunch of homemade from prior meals, which somewhat inspired this one) 1 teaspoon chicken base 1/2 teaspoon beef base 1 teaspoon fresh ground pepper 1/2 teaspoon sage 1/4 teaspoon garlic powder 6-8 ounces cheese curds 1 egg 1 tablespoon diced green onion 1/2 cup seasoned flour (I use flour heavily seasoned with seasoned salt, smoked paprika, garlic powder, onion powder, and black pepper) Roux Frying oilA few notes: While not 100% essential, it's a nice idea to brine your chicken the night before in pickle juice. It gives a little extra flavor and makes the chicken absurdly tender. Also, I made this from homemade veggie stock; if you're using store-bought stock just use chicken and beef stock at a 2:1 ratio in place of the veggie stock, beef base, and chicken base.
Cut your potatoes into fries, rinse them, and let them soak in salted water for at least 30 minutes. When they've had a chance to soak drain them and pat them dry with paper towel, and set aside while you prepare the chicken and gravy.
For the gravy, combine the veggie stock, chicken and beef bases, pepper, sage, and garlic powder in a saute pan and bring to a low boil. Thicken with the roux until it reaches gravy consistency and then set the heat to low to keep it warm until ready to serve.
In a small bowl, beat the egg. Coat the chicken in the egg, dredge with the seasoned flour, and fry in a skillet until golden brown all over. Once the chicken is cooked set it aside on a paper towel to drain and rest. Using the same oil, fry your french fries until golden brown.
Once cooked transfer them to a paper towel to absorb some of the excess grease.
To serve, split the fries onto two plates or bowls. Bring your gravy back up to piping hot over a medium flame and dump your curds in. Mix for 15-20 seconds (to get a little bit of melt on them) and then pour over your fries. Top with the fried chicken and diced green onion, and enjoy this absurdly filling, extremely tasty meal!