Roasted Chicken and Poutine

This was a huge hit with the family, pretty easy to make, just had to leave enough time for the chicken to roast.
• Preheat oven to 350
• Get a roasting chicken (anywhere from 3 to 6 lbs. depending on how many you have to feed.)
• Use a roasting pan or Dutch Oven (my choice)
• Put large cut celery, carrot, and onion on the bottom of the pan. Drizzle a little chicken stock on it to keep it moist.
• Butterfly the chicken, season liberally with salt, pepper, and olive oil. Top with sprigs of fresh thyme.
• Roast for up to 90 minutes (depending on the size of your bird) – you want an internal temperature of 165
• Let it rest for a bit then section the parts out onto a platter.
Fries / Poutine
• The best way here is to fresh cut your potatoes into fries and deep fry them. Go for it if you have the time.
• I cheated and got good, quality frozen fries. I bake them at 425 for about 25 minutes to get them nice and crispy.
• Here’s the most important part… when they are hot out of the oven – toss them in a bowl with salt, a little pepper, garlic powder, and pulled leaves of fresh thyme. Throw a handful of cheese curds in and toss some more.
• In a pan on the stovetop, make a roux (about half a stick of butter and 1/4 cup flour) – stir constantly over medium to low heat.
• Strain the juice from the drippings under your chicken. Put all of that into the roux. Keep stirring.
• Season with salt and pepper (lightly as it already has the flavor from the chicken).
• Add more chicken stock or water. Stir at a medium simmer.
• The gravy will thicken as it heats. You can adjust by lightly adding more flour or liquid.
Plate It
Let everyone throw some chicken and fries on a plate. Top it with gravy and enjoy. A crisp side salad and white wine pair nicely.


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