You must use a good quality stock because this is what your gravy will essentially taste like – quality stock = quality gravy. There’s, of course, the lengthier process of making gravy, however, I will share the quick version on this recipe, used by combining chicken and beef stock. However, I like a good, thick and boastful gravy. Traditionally, the gravy is light and not too thick. If you have great gravy, you’ll most likely have a great poutine.
The Perfect Poutine Gravy – This is probably the most important part. This is the perfect Jamaican-Canadian mash-up, Jerk Chicken Poutine! It’s classic Canadian meets traditional Jamaican – a burst of deliciousness and the right amount of comfort in every bite!įrom the homemade fries to the homemade gravy to the perfectly marinated and smoked jerk chicken – what’s not to love?! So for those that don’t know, I was born and raised in Toronto, Canada – poutine is kinda like our thing! It’s a dish that combines French fries and cheese curds, which is topped with a yummy gravy! It originated in the province of Quebec (that’s east of Toronto), and it’s a dope, comforting dish! My parents were born and raised in Jamaica – jerk chicken is kinda like their thing! So I thought, why not combine the two to make JERK CHICKEN POUTINE! Ahhhhhhh, it’s the perfect, absolutely perfect, mash-up of the two! I’m telling you from now, you’re going to love this dish! Recipe Tips and Notes
0 kommentar(er)
