Chicken Side

Jerusalem artichoke poutine with chicken-skin gravy

Name: Artichoke poutine with chicken gravy recipe
Yield: 6
Ingredients: 1kg Jerusalem artichokes (from specialty grocers), washed, halved lengthways; 50.00 ml extra virgin olive oil; 4 slices smoked streaky bacon; 100g cottage cheese; 40g cheddar cheese; Chopped chives, to serve; 200g chicken skin (see note); 2l chicken stock; 1 large onion, finely chopped; 2 garlic cloves, roughly chopped; 1/2 tsp white pepper

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Jersualem artichoke poutine with chicken-skin gravy

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by delicious. team

delicious. team

Aug 22, 2024

"We use all our wing tips, chicken bones and leftover chicken skin for our sauces. It adds depth of flavour and natural gelatine qualities. One day I was making a chicken stock, and it had reduced so far that all the skin was really soft. I tasted it – it was like the best roast chicken! So I grabbed a bag of leftover chicken skin from the freezer, added some onions and garlic and covered it in chicken stock. I simmered it up for an hour, blended it and tasted it. It was the best chicken gravy I have ever had!” - Melissa Palinkas

This recipe is by Melissa Palinkas.

1kg Jerusalem artichokes (from specialty grocers), washed, halved lengthways
2 1/2 tbs extra virgin olive oil
4 slices smoked streaky bacon
1/2 cup (100g) cottage cheese
1/3 cup (40g) finely grated cheddar
Chopped chives, to serve

Chicken skin gravy

200g chicken skin (see note)
8 cups (2L) chicken stock
1 large onion, finely chopped
2 garlic cloves, roughly chopped
1/2 tsp white pepper

Method

1.

For the chicken skin gravy, place all ingredients and 1/2 tsp salt flakes in a large saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer for 1 hour, or until skin is super soft.
2.

Meanwhile, preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place artichokes on prepared tray, season and drizzle with oil. Roast for 40-45 minutes, until golden and tender.
3.

Heat a large frypan over medium heat. Cook the bacon for 4-5 minutes each side, until crispy. Transfer to a chopping board and thinly slice.
4.

Transfer the gravy to a heatproof blender (or see note), and with the steam cap on, whiz until smooth and silky. Season to taste. Transfer to a medium saucepan and keep warm until ready to serve. Do not heat up too much, as the gravy will split. If it splits, return to the blender and whiz again.
5.

To serve, place artichokes and bacon on a large serving plate. Add dots of cottage cheese, then sprinkle with grated cheddar. Pour warm chicken skin gravy over the top and sprinkle with chives.

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Recipe Notes

If not using a heatproof blender, cool mixture until warm to the touch, then blend. Reheat over medium heat, stirring until warm.

Chicken skin is available from chicken shops or local butcher shops. Leftover gravy can be frozen in an airtight container for up to 3 months. Defrost and reheat, gently stirring over medium heat until hot. If gravy splits, place in a blender and whiz to combine.