Rotisserie Seasoned Chicken from leftovers or baked up fresh, stripped off the bone and placed on top of the Fries with Cheese & St Hubert Style Poutine Gravy.
Servings: 2 portions
Equipment
- 1 Deep Fryer
- 1 Saucepot
Ingredients
- 1 lb. Fries - Store-bought or Homemade Fries
- 1 lb. Rotisserie Chicken - Leftovers or made fresh
- As Desired Cheese - Curds, Mozzarella Cheese Blend, Marble Cheese, or types can be used
- 1-2 Ladles Poutine Gravy
Instructions
- Take the Fries out of the Freezer and place into a bowl. Let sit on the counter until the deep fryer is heated up to 375 F - 400 F.
- Combine all the Ingredients for the Poutine Gravy and bring to a boil, mixing well. Once thickened, remove from heat and set aside.
- Portion out the Chicken and however much Cheese you desire.
- Deep Fry the Fries until Golden Crisp.
- Heat up the Gravy and plate the Fries. Top with Rotisserie Chicken & Cheese. Once the Gravy is Hot, ladle over the Cheese and serve.
Notes
Instead of Deep Frying, you can Air Fry. Check out my recipe for Air Fryer French Fries.