Authentic Homemade Chicken Poutine

By Karen S – South Bar, NS
Authentic Homemade Chicken Poutine
  • Prep Time: 20
  • Total Time: 60
  • Servings: 3-4

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About this Recipe

Growing up in Quebec, I learned to make Poutine from scratch at home. Gravy is surprisingly easy to make, and the ability to make it at home will be useful at countless turkey dinners.Cheese curds are available even in grocery stores in Quebec, but for those who cannot find them, the closest substitute is a solt cheese (like Mozarella) cut into small cubes. It is worth using the curds, if you can get them.


2 Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts or Thighs
5 cups Potatoes, cut into fries
3 tbsp Canola Oil
2 tbsp Butter
2 tbsp Corn Starch (or White Flour)
1 cup Water
1 tsp Worcestershire Sauce
3 tbsp Soya Sauce
1 cup Cheese Curds


This recipe uses baked french “fries", although that is merely a personal preference, and deep fried french fries would more traditionally be used. (Frozen french fries could also be substituted where time and convenience are factors. but this recipe details how to make poutine from scratch).

-Preheat oven to 450 Fahrenhait.
-Wash potatoes and peel if desired. Yukon gold potatoes have a particularly thin skin, and can simply be well washed well and cut without peeling.
-Cut potatoes into fries and place in a large bowl.
-Add 3 Tbsp Canola Oil, Salt, and Pepper to the the fries in the bowl and mix well.
-Spread the oiled fries out evenly on a pan.
-Bake the fries in the preheated oven for 20-30 minutes, turning them halfway through. The cooking time needed will depend on the thickness of the fries.

While the fries are baking. cook your gravy.
-To create your gravy stock set aside 1 cup of water.
-Add 1 tsp of worchestire sauce and 3 Tbsp. of soya sauce to the water and stir.
-Cut a piece of Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts or Thighs into strips.
-Melt 1 tbsp butter in a frying pan. Add the chicken strips and cook on medium heat until the meat is white and tender.
-Remove the chicken pieces and set aside, while pouring the oil and juices left in the frying pan into a small saucepan.
-Add 2 Tbsp of butter, and melt over medium heat.
-Add 2 heaping Tbsp of corn starch or white flour to the butter and mix. The mixture will have a consistency like a paste.
-Gradually mix in some of the gravy stock and stir. The gravy stock will thin out the flour mixture, but continuing to cook and stir will thicken it up.
-Continue to add the stock, stir, and cook, until all the gravy stock has been added and the desired consistency has been reached. It is important for the gravy to be hot when the poutine is assembled, so keep the gravy on low heat until needed, adding a bit of water if the gravy starts to get too thick.

-When the fries are cooked to a golden crisp, remove them from the oven.
-Put 1/3 of the cheese curds on the bottom of a serving dish.
-Use a spatula to put the hot fries on top of the cheese curds.
-Layer the rest of the cheese curds on top of the fries.
-Lay the chicken strips on top of the dish, and then pour the gravy over everything.
The gravy will melt the cheese and cover the chicken.
Delicious. Serve and enjoy.

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