One of the keys to a good poutine is a nice, rich gravy, as Massimo Capra demonstrates.
Poutine
1 ½ cups of French fries per person
4 oz Chicken veloute or roasted chicken gravy per person
4 oz Cheddar cheese curds per person
For the Veloute (gravy):
1 lb chicken backs and necks finely chopped
1 cup of onions chopped finely
½ cup of carrots chopped finely
½ cup of celery chopped finely
3 garlic cloves
1 bunch each of rosemary, sage, thyme
4 oz white wine
2 oz of oil
2 tbsp butter
4 tbsp flour
5 cups of chicken stock NO SALT
Preheat a large sauté pan at high heat and in it add the oil and the chicken backs and necks, sauté until golden and add the vegetables herbs and 2 tbsp of flour, sauté until the vegetables are browning, sprinkle with the white wine and evaporate the alcohol, then add the chicken stock, simmer until reduced by half.
Strain the gravy with a fine mesh strainer and set aside.
Melt the butter in a sauce pan and add to it the remaining flour, whisk well to remove all the lumps and add the gravy stirring vigorously to prevent lumping,
Reduce until the consistency is dense and creamy.
This is the classic recipe but it can be made in different variations always with fries and always with cheese curds.
Lobster Poutine, with a Bisque veloute and chunks of lobster
Foie Gras Poutine from Martin Picard at “Au Pied du Cochon” secret recipe
Mushroom Poutine, with a vegetable gravy and loads of sautéed mushrooms
Bourguignon poutine, beef stew with its own gravy
Pulled pork poutine with BBQ sauce
Recipe courtesy Massimo Capra