You guys know I’m Canadian eh? My momma grew up in Quebec and instilled a love for poutine into us from day 1. Okay, maybe not day 1 but you get my drift. That cheesy gooey goodness is infused into my childhood and every now and then I get a mad hankering.
Never had poutine? Well you’ve been missing something special but it’s never too late.
As far as Canadian cuisine goes, it’s literally all over the map, but Quebec wins every time. The twists on traditional French cuisine are endless, and there is also a smorgasbord of other cultures and their traditions thrown in. Quebec is home to most of Canada’s immigrants after all. Montreal is by far the most exciting and vibrant Canadian city.
So to honour my French Canadian roots I like to make homestyle real food delectable poutine once in awhile. Nope none of that weird packaged gravy or GMO fryer oil, just good old fashioned shoestring potatoes fried in chicken fat and smothered with the most delectable spicy roasted chicken gravy, mixed with melty raw cheddar, which isn’t traditional but sure is good.
To make the gravy and get the chicken fat, you really need to roast a whole chicken and save the drippings. I wrote a post on how to make the perfect roast chicken with a spicy smoky blend of flavours which lends itself to your eventual poutine. This is worth the effort, not only are there ample benefits from roasting a whole chicken, but the leftovers are superb.
This is a loose recipe so I am going to treat it as such. You could also make the gravy out of drippings from a roast beef if that’s more convenient, the procedure is the same. Enjoy this stringy, cheesy, comfort food, homemade poutine blows fast food chains out of the water. To make it paleo just ditch the cheese, it won’t be missed, unless you’re French 😉
If you use yummly, I’m now going to be using their recipe cards so that my recipes will show up in their database. It’s a pretty awesome way to keep track of all the delicious creations in your roster!
- 4 medium sized russet potatoes
- 1 tsp sea salt
- 1 1/2 C pan drippings from roast chicken, left in the refrigerator until the fat solidifies on the surface
- 2 Tbs tapioca starch
- 2 C leftover spicy roast chicken (link in article)
- 1 C shredded raw cheddar
- 2 green onions, finely chopped
- Preheat oven to 425F
- To make the shoestring fries, use a spiralizer on the smallest setting, par boil the spiralized potato for about 5 minutes and drain well.
- Remove the fat from the chicken drippings and place it on a baking sheet (about 2 Tbs worth), pop this in the hot oven until melted.
- Spread drained potatoes on to the pan and toss around until well coated in chicken fat, sprinkle with salt and bake for 30-40 minutes until golden brown. You may want to turn the halfway.
- To make the gravy simply heat up the remaining pan drippings (about 1 C) combine the tapioca starch with an equal amount of cold water and slowly add to the simmering drippings until desired thickness is achieved.
- Prepare the poutine in layers, potatoes, cheese,chicken, gravy, repeat and finish with chopped green onions. Enjoy!