Poutine Recipe, Classic & Canadian - No Fail Recipes

Ingredients

• 2½ cups beef stock or bone broth
• 1 cup chicken stock or bone broth
• 1½ tablespoons cornstarch
• ¼ cup flour
• 4 tablespoons unsalted butter
• 1 tablespoon ketchup
• 1 tablespoon apple cider vinegar
• ½ teaspoon Worcestershire sauce
• 1 teaspoon dried parsley
• 1 teaspoon granulated beef bouillon
• ½ teaspoon paprika,
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 2 cups curd of white cheddar cheese, room temperature
• 4 pounds potatoes, russet, peeled, washed, and sliced ½-inch thick
• Peanut oil for frying
• Salt
• In a bowl, whisk cornstarch with chicken stock to completely incorporate; set aside.
• In a medium saucepan, melt the butter over medium heat.
• Stir in flour and cook for 2 minutes while stirring.
• Place potatoes in a large bowl of cold water to soak for a minimum of two hours. The crispier the French fries will be, the longer they soak.
• Strain the potatoes and rinse with cold water. Use a salad spinner or paper towels to dry the potatoes.
• Place a small batch of potatoes and fry for 4-6 minutes. They should be lightly golden brown. Transfer fries to paper towels to drain and repeat with remaining fries.
• Reheat the gravy until it is hot. If it becomes too thick, add some broth.
• Divide French fries among serving plates. Add cheese curds. Then ladle hot gravy over everything. Serve hot.
• Appetizer