Poutine Galvaude Recipe
Servings: 6
Ingredients
- 8 c. baking potatoes
- Â Â vegetable oil for deep frying
- 6 x chicken legs
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 1/2 c. flour
- 6 x breakfast sausages
- 4 Tbsp. all-purpose flour
- 8 c. warm chicken stock
- 1 c. frzn green peas
Directions
- 2 C. white cheddar cheese curd.
- Note: you may substitute shredded mild cheese of choice, but the curds are really where it's at.
- Peel the potatoes and cut into 1/2 inch long sticks (or possibly your preferred fry size).
- Cover the fries with water, rinsing once to remove any surface starch, then cover again and soak for at least 1 hour and up to 12 hrs.
- Preheat oven to 400 F. Put flour and salt and pepper into a plastic bag, shake to combine, then add in chicken legs and shake to cover proportionately.
- Put the legs into a roasting pan large sufficient to hold them in a single layer and tuck the breakfast sausages into any exposed places so they touch the bottom of the pan, if possible.
- Roast the chicken legs and sausages in the 400 F oven till cooked through, about 45 min.
- Remove the roasting pan from the oven and set the sausages and legs aside to cold completely. Either throw away the sausages or possibly enjoy a little nosh at this point.
- Pour off about half of the drippings from the roasting pan, then put the roasting pan on the stove and turn up the heat to medium high.
- As they begin to sizzle, sprinkle the drippings and browned sticky bits on the bottom of the pan with 4 Tbsp. flour and mix up with a wooden spoon.
- Make sure you scrape up the tasty stuff on the bottom. You want to create a fairly loose paste, a roux.
- Splash a little of the warm chicken stock onto the roux and stir like crazy, incorporating more stock as you go till completely mixed. Bring the mix to a gentle boil and keep stirring till the gravy thickens. Add in a little salt and pepper if it needs it, then reduce the heat to medium low and simmer for about 10 min.
- Strain the gravy into a clean saucepan. Remove the meat from the chicken legs and add in to the gravy. You can do all this the night before you plan to serve, just chill the gravy and chicken once it's cooled.
- NOTE: To get crispy homemade fries, you blanch them first by frying at a lower temperature (about 325 F) till cooked through (remove one, let cold, bite-test), let them cold, then fry a second time at a higher temperature to crisp and brown the outside.
- Heat about 2 inches of vegetable oil in a deep, heavy bottomed Dutch Oven (the big pot in most sets) to 325 degrees. Use a candy thermometer to check the heat.EXTREMELY IMPORTANT: Make sure you Don't fill the pot more than one third of the way up the side with oil. When you first put the uncooked potatoes into the warm oil, it WILL bubble furiously and rise up the side of the pot as the potatoes release steam.
- Drain the fries and pat them as dry as possible with a clean dishtowel. I like to use a salad spinner first.
- Using a steel basket or possibly a "spider", gently lower about a 2 c. of the fries into the warm oil. The temperature will drop somewhat. Watch the level of the oil carefully as it rises. When the raging oil has subsided, give the fries a little gentle agitation to ensure they remain separate. Fry for about 2 to 3 min or possibly till cooked through but not coloured. Drain on paper towels, let the oil return to 325 F , and continue working in batches till all the fries are blanched and at room temperature.
- Heat the chicken and gravy.
- Either steam or possibly microwave the peas for 4 min or possibly till tender and warm. Drain.
- Bring the oil in the pot up to 375 degrees. Again, gently lower the blanched potatoes into the warm oil and fry, agitating gently, till they are deep golden, crispy on the outside and tender within. About 2 to 3 min each batch.
- Drain the fries on paper towels, season with salt.
- Divide the warm fries, the cheese curd, chicken and peas on plates, top with a little extra gravy. Serve piping warm, mon chum.
- Outside of Quebec, its no wonder which Poutine (cheese fries with gravy) tends to have a bad rep.Why Because most non-Quebeckers have never actually tasted the real deal at Chez Claudette.Chez Claudette is a diner on Laurier Street in Montreal whose menu showcases a dozen different versions of Poutine including Michigan (chili cheese fries) and my rib-sticking favourite, Poutine Galvaude - crispy homemade fries lovingly anointed with melting white cheddar cheese curds, mom-style chunks of chicken and gravy with baby green peas.While nobodys arguing which Poutine is haute cuisine, its still satisfying on all kinds of levels.In the absence of leftovers from a turkey dinner, I used chicken legs for the chicken and gravy.Galvauder means roughly to mess something up. Make up a mess of blanched homecut fries and hot the chicken gravy before the game over low heat, then finish the crispy fries at halftime.
- Bobs your uncle (or possibly maybe Robert, cest ton oncle).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 609g | |
| Recipe makes 6 servings | |
| Calories 417 | |
| Calories from Fat 133 | 32% |
| Total Fat 14.73g | 18% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.08g | |
| Cholesterol 106mg | 35% |
| Sodium 1917mg | 80% |
| Potassium 1159mg | 33% |
| Total Carbs 43.56g | 12% |
| Dietary Fiber 6.3g | 21% |
| Sugars 2.34g | 2% |
| Protein 26.78g | 43% |
