Rotisserie Chicken Three Ways Day One: Poutine

That’s three ways not a three way. This is not porn people, it’s dinner! Get your head out of the gutter! Ok, maybe that’s just me 😉 A rotisserie chicken is the ultimate quickie pick up at the grocery for a dinner that you don’t have to spend a ton of time on and that you can feel good about. If your family is anything like mine, the legs, wings and thighs are the first to go. Then your left with the breast and miscellaneous bits of meat left behind. I usually pick whatever is left off of the bones and reserve it for soup or enchiladas depending on how much remains. I decided to push the envelope a bit and see what I could get out of one chicken. I ended up with three meals that easily fed the four of us and were NOT BORING! That’s right! Three meals for four! So, I am going to walk you through what I came up with and share it over the next few days. The goal here is tri-fold; thrifty, delicious and not boring!

I began by separating the meat from the skin and bones. I simply took the plastic top off o the chicken and used one side for meat and the other for skin and bones (Do not throw these away! We will be making broth to use!) The first meal I made was Chicken Poutine. The Canadian classic is a win in my house! I mean, french fries covered in cheese and gravy???? Come ON!

Make the chicken broth while you cook this first meal. Place bones and skin in a large stock pot and cover with 10 cups of water. Bring to a boil and allow to simmer for at least an hour. Store in a large covered container or jars in the fridge for use later in the week. You will need 8 cups of broth for the last of these meals.

You will need the following:

  • 4 tablespoons unsalted butter
  •  1/4 cup flour
  • 1 shallot, finely minced
  • 2 cloves garlic, minced
  • 3 1/2 cups low sodium beef stock*
  • 1/2 cup stout beer (or beef stock)
  • 2 tablespoons ketchup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons worcestershire sauce
  • salt and pepper, to taste
  • 1 bag frozen french fries
  • 1 1/2 cups chopped rotisserie chicken meat
  • 3 cups cheddar cheese curds

Directions:

  1. Bake french fries according to package directions. Feel free to make them homemade if time permits.
  2. For the gravy, make a roux, heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes.
    IMG_7639
  3. Add the beef stock, ketchup, stout beer, balsamic vinegar, Worcestershire, and a pinch of salt and pepper, bring to a boil. Cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.
  4. Arrange fries on a plate and sprinkle a handful of chicken over the top, followed by cheese curds. Next ladle the gravy over top generously. Garnish with parsley and serve immediately.

Your kids will LOVE this! The cheese gets all gooey and melty and the gravy is well, the gravy is where it’s at! Let me know how you like rotisserie chicken day 1 of 3! Swearing Mom out.

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