Parody video of Joshua Weissman || Best Chicken Poutine Recipe || How to Make Crispy Chicken Poutine

Start by breaking down the chicken for stock and brining the thighs.

Place the chicken bones and carcass on a plate and roast in the oven at 400°F (200°C) until golden brown.

Prepare a brine with 1 clove of garlic, 1 tbsp kosher salt, a bouquet of rosemary, and thyme. Fill a bag with water, remove the air, and massage the chicken. Refrigerate for 4 to 48 hours.

For the chicken stock, in a large pan, heat olive oil and roast onions, french shallots, and garlic until brown.

Transfer the roasted ingredients to a very large pan, add the rest of the vegetables and chicken carcass, fill with water, add peppercorns and herbs, and simmer for about 4 hours.

Cool the stock, remove solids with a spider, strain through a cheesecloth, and refrigerate overnight. Remove the fat for storage.

Peel and clean 4 large russet potatoes, cut them evenly, and rinse until the water is clear from starch. Keep them in water to prevent oxidation.

Dry the potatoes thoroughly before frying. First fry at 325°F (163°C) until cooked through, then cool and freeze until solid.

Second fry the potatoes at 375°F (190°C) until golden brown, then season with kosher salt immediately after frying.

Prepare the coating for the chicken thighs using a rice flour base. Use a rolling pin to crush the rice flour, beat 2 eggs, and coat the chicken thighs.

Fry the coated chicken thighs at 350°F (176°C) until crispy.

In a medium saucepan, combine 1 tbsp clarified butter and 1 tbsp white rice flour to make a roux, then gradually incorporate 2 cups chicken stock.

Add 1 tbsp dark soy sauce, 1 tbsp Worcestershire sauce, fresh thyme, rosemary, and 1 tbsp cornstarch to thicken the gravy. Season with salt and pepper.

Assemble the dish by placing fries on a plate, topping with cheese curds, pouring gravy over, and adding crispy chicken on top.

Equipment Needed

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Dietary