– Had two chickens for $7 CAD, threw them into a roaster with a ton of veg for 2h
– Ate 3/4 of a chicken, made the fixings – mash, gravy, and carrots – wonderful.
– Had a ton of chicken left over. Lots of fresh potatoes. Gravy. Chicken… I have cheese… Let’s do this.
– Roasted some nice red patattes I found at the grocery store, quarted, hunky. Olive oil and salt at 375F for an hour with a stir half way
– Warmed up the gravy, seasoned it up a little, wake it. Let it simmer.
– And it then it’s phase one: layered in potatoes, a little cheese and chicken, let the cheese melt in a little in the oven.
– And phase two: gravy.
But… I just couldn’t help my self – I mixed. I admit I mixed right off the bat. Almost immediately. And then I saw it – maybe a forgotten thing, a little spot where only poutine exists, It’s funny but… I almost feel it has to be served like a rolling mess if you’re doing it yourself, right out of the pot or right in the bowl – all the fries, cheese and gravy just oozing around on a plate. Like, if it’s not moving on arrival, it’s dead. I felt I created something truly alive tonight.
Plus, the flavour was outstanding. I cooked those chickens on a bed of onions, carrots, celery, tomato, lemon. A good amount of smoked salt and pepper, a little olive oil, and some water. In a roaster, 1.5-2h, 375F, covered for a bit, and then without. I also got a bunch of stock out of it. I can make that gravy 5 times over. Like a real memory sealed in time.
EDIT: I finally just finished it, and I think that was “a best I’ve ever had”. And I did a little blasphemy – I used grated cheddar. But, I gotta say… even if you swapped for squeaky curd… I might still ask for a little old cheddar in there. It brought in a bite. And the lemon… It lifted everything. There’s only two poutines that have left a mark on me. There was one with a deep dark brown sauce of sausage and mushroom, and another made with rabbit. This is up there. I’m super fucking happy with this result.
MagazineDelicious151 on
Somehow that looks like comfort food to me.
happy_and_angry on
Chicken gravy and ‘cheese’ not cheese curd. Crime.
shadexs55 on
Thought this was a jumbled up cinnamon roll at first and mouth started watering lmao
4 Comments
Long story short:
– Had two chickens for $7 CAD, threw them into a roaster with a ton of veg for 2h
– Ate 3/4 of a chicken, made the fixings – mash, gravy, and carrots – wonderful.
– Had a ton of chicken left over. Lots of fresh potatoes. Gravy. Chicken… I have cheese… Let’s do this.
– Roasted some nice red patattes I found at the grocery store, quarted, hunky. Olive oil and salt at 375F for an hour with a stir half way
– Warmed up the gravy, seasoned it up a little, wake it. Let it simmer.
– And it then it’s phase one: layered in potatoes, a little cheese and chicken, let the cheese melt in a little in the oven.
– And phase two: gravy.
But… I just couldn’t help my self – I mixed. I admit I mixed right off the bat. Almost immediately. And then I saw it – maybe a forgotten thing, a little spot where only poutine exists, It’s funny but… I almost feel it has to be served like a rolling mess if you’re doing it yourself, right out of the pot or right in the bowl – all the fries, cheese and gravy just oozing around on a plate. Like, if it’s not moving on arrival, it’s dead. I felt I created something truly alive tonight.
Plus, the flavour was outstanding. I cooked those chickens on a bed of onions, carrots, celery, tomato, lemon. A good amount of smoked salt and pepper, a little olive oil, and some water. In a roaster, 1.5-2h, 375F, covered for a bit, and then without. I also got a bunch of stock out of it. I can make that gravy 5 times over. Like a real memory sealed in time.
EDIT: I finally just finished it, and I think that was “a best I’ve ever had”. And I did a little blasphemy – I used grated cheddar. But, I gotta say… even if you swapped for squeaky curd… I might still ask for a little old cheddar in there. It brought in a bite. And the lemon… It lifted everything. There’s only two poutines that have left a mark on me. There was one with a deep dark brown sauce of sausage and mushroom, and another made with rabbit. This is up there. I’m super fucking happy with this result.
Somehow that looks like comfort food to me.
Chicken gravy and ‘cheese’ not cheese curd. Crime.
Thought this was a jumbled up cinnamon roll at first and mouth started watering lmao