Recipe: Chicken Poutine

CHICKEN POUTINE

How has it taken us so long to make this... so many requests for the Canadian favourite of Poutine. We don't just do it though, we go all out and make our own awesome gravy and even include some slow-cooked confit chicken and maple roasted carrots.

Ingredients

Gravy

  • 1 kg chicken wings
  • 25 ml vegetable oil
  • 1 carrot
  • 3 sticks of celery
  • 1 onion
  • 1 bulb of garlic
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 250 ml red wine
  • 2 tbsp cornflour

Confit Chicken

  • 4 chicken legs
  • 1 sprig of rosemary
  • 200 g goose fat
  • 1 sprig of thyme
  • 2 cloves of garlic

Fries And Serving

  • 4 large white potatoes
  • 25 ml vegetable oil, to fry
  • 200 g cheese curds
  • 1 handful of celery leaves
  • 400 g maple roasted carrots
Start the gravy

Step 1

Start The Gravy

Preheat an oven to 220°C. Spread the chicken wings out on a baking tray and cook for 30 minutes until cooked, golden and quite crispy. Chop the veg roughly (even as rough as halving the entire garlic bulb). Fry the chopped veg over a high heat in a large saucepan with the shot of vegetable oil for several minutes to start to cook and gain some golden colour.

Simmer the gravy

Step 2

Simmer The Gravy

Tip the cooked chicken wings into the pan with the golden veg, then top up with cold water (2 litres) and add the bay leaves, peppercorns and red wine. Heat to a gentle simmer and cook for 4 hours… topping up with more water halfway through.

Strain and thicken gravy

Step 3

Strain And Thicken Gravy

Strain the stock through a fine sieve into a new pan and reduce over a high heat until you’re left with about 500ml of good thin gravy. Dissolve the cornflour in a little cold water and stir into the gravy, whisking as it thickens. Season with salt to personal preference.

Confit the chicken

Step 4

Confit The Chicken

Lay the chicken legs in a roasting tin with the goose fat, a mug of water, garlic cloves and herbs. Cover in tin foil and cook at 150°C in the oven for 2 hours once the chicken wings are roasted and the temperature has been reduced. Scoop the chicken out the fat and when cool enough to handle strip the meat off of the bones and away from the skin.

Make the fries

Step 5

Make The Fries

Wash the potatoes and cut into thin fries (1cm squared). Fry them in oil at 170°C until cooked through and golden or using a ‘multi-fry’ machine with just a shot of oil for 30 minutes on the chip setting.

Serve

Step 6

Serve

Serve the hot golden chips in a bowl with some hot chicken meat scattered over, followed by cheese curd and a ladle of piping hot gravy. Garnish with chopped celery leaves and eat immediately with some roasted veg if you prefer.

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