Chicken Poutine

Name: Chicken Poutine
Yield: 10
Ingredients: 1.0l Water; 0.0ga KNORR Paste Chicken Bouillon; 0.0l KNORR Paste Chicken Bouillon; 15.0g Knorr® Professional Roast Chicken Paste Bouillon 1kg; 75.0g Knorr® Professional Gluten Free Gravy Granules for Poultry Dishes 25L; 150.0g Chestnut mushrooms; 200.0g Green beans; 150.0g Banana shallots; 1.0g Seasoning (salt+pepper); 10.0ml Vegetable oil; 1.0x Bay leaf; 80.0g White breadcrumbs; 300.0ml Whole milk; 1.25kg Sweet Potatoes Fries; 50.0ml Vegetable oil; 800.0g Whole chicken

Minimise wastage from Sunday lunch prep with this version of the Canadian classic. Great flavour combination linked by the KNORR Gravy Granules for Poultry.

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For Gravy:

Water 1.0 l
KNORR Paste Chicken Bouillon
KNORR Paste Chicken Bouillon
Knorr® Professional Roast Chicken Paste Bouillon 1kg 15.0 g
Knorr® Professional Gluten Free Gravy Granules for Poultry Dishes 25L 75.0 g
Knorr® Professional Gluten Free Gravy Granules for Poultry Dishes 25L
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Product Specification

For vegetables:

Chestnut mushrooms 150.0 g
Green beans 200.0 g
Banana shallots 150.0 g
Seasoning (salt+pepper) 1.0 g
Vegetable oil 10.0 ml

For bread sauce:

Bay leaf 1.0 x
White breadcrumbs 80.0 g
Whole milk 300.0 ml

For Sweet Potato Fries and chicken:

Sweet Potatoes Fries 1.25 kg
Vegetable oil 50.0 ml
Whole chicken 800.0 g

Contract Catering

Autumn

Poultry

Main courses

Spring

Winter

Pub Food

Summer

Minimise wastage from Sunday lunch prep with this version of the Canadian classic. Great flavour combination linked by the KNORR Gravy Granules for Poultry.

...

Preparation

For Gravy:
- Bring water to boil, whisk in KNORR Chicken Bouillon.
- Add KNORR Gravy Granules for Poultry, whisk and simmer for 2 minutes.
For vegetables:
- Blanch green beans in boiling water and refresh.
- Slice shallots and saute for 5 minutes.
- When they start to caramelise add sliced chestnut mushrooms and cook for a further 2 minutes.
For bread sauce:
- Heat the milk and infuse with bay leaf and pureed onion for 20 minutes.
- Remove bay leaf and stir in fine white bread crumbs to create bread sauce.
For Sweet Potato Fries and chicken:
- Pick the left over roast chicken, warm in a pan with a little of the gravy.
- Fry the sweet potato fries from frozen till crispy. Drain well and Season to taste.
To finish and serve:
- Place hot sweet potato fries in a bowl.
- Top with shallots, mushrooms, green beans and picked chicken.
- Spoon over bread sauce and a little crispy onions.