Poutine Galvaude
Poutine dressed with shredded chicken and green peas — the casse-croûte variation on the classic.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 780 kcal
Equipment
- •Deep fryer or heavy pot
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 42 g
- carbs
- 66 g
- protein
- 34 g
- calories
- 780
Instructions
- 1
Make a gravy from the butter, flour and stock and keep it very hot.
- 2
Fry the chips at 160C for 5 minutes, drain and rest.
- 3
Warm the chicken and peas in a little gravy.
- 4
Fry the chips again at 190C until crisp and golden, then salt them.
- 5
Pile the chips into bowls and scatter the curds over so they begin to soften.
- 6
Add the chicken and peas and pour the boiling gravy over the lot; serve at once.
Chef's tips
Room-temperature curds squeak and soften properly; fridge-cold curds stay rubbery.
Ingredient substitutions
- cheese curds → there is no true substitute; torn fresh mozzarella is the closest
Storage
Not suitable for storing; make to order.
Common mistakes to avoid
- •Lukewarm gravy
- •Single-fried chips that collapse
Serving suggestions
Cooked Poutine Galvaude?
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