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01-27-2013, 05:00 PM
Join Date: Feb 2006
Originally Posted by
Man, the number of times I knew my poutine was going to suck just by seeing the fry-cook pile one ingredient onto the other with no layering... bah.
Curious, how do you prepare your scratch poutine gravy?
I make it when we roast a chicken or beef roast in the oven with the drippings, flour, beef or chicken stock and a bit of wine, boil and whisk right on the stovetop in the cooking pot. I always make sure I have enough gravy for poutine the next day
I used to use beef gravy all the time but learned about 5 years ago that authentic poutine is made with chicken gravy and noticed an immediate improvement.
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