Chicken Poutine Recipe
Pulled Chicken, Cheese Curds, Hand Cut Fries, Gravy in Yorkshire Pudding
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Ingredients
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Pulled Chicken
Hand Cut Fries
Gravy
Yorkshire Pudding
Toppings
Method
Pulled Chicken
- 1
Prepare the Chicken
In a slow cooker, combine chicken breasts, BBQ sauce, salt, and black pepper. Cook on low for 6-8 hours or until chicken is tender and easy to shred. Once cooked, shred the chicken with two forks and set aside.
Hand Cut Fries
- 2
Gravy
- 3
Prepare the Gravy
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden. Gradually whisk in the chicken broth, stirring continuously until the gravy thickens. Season with black pepper to taste.
Yorkshire Pudding
- 4
Make the Yorkshire Pudding
Preheat the oven to 425°F (220°C). In a bowl, whisk together the flour, eggs, milk, and salt until smooth. Pour a little vegetable oil into each cup of a muffin tin, then place in the oven for 5 minutes until hot. Quickly pour the batter into the hot oil-filled cups and bake for 20-25 minutes, or until puffed and golden.
Assembly
- 5
Assemble the Poutine
To serve, place a Yorkshire pudding on a plate. Top with pulled chicken, hand-cut fries, cheese curds, and drizzle with hot gravy. Garnish with chopped green onions if desired.
