Boneless Wing Poutine
“Gaining rock-star status from street food, these casual-yet bold dishes include such items as hot dogs, tacos and loaded fries. These flavor-loaded and-layered fries hold great potential for accurate translation from street to restaurant.”
Crispy fries loaded with Pierce Chicken® Fully Cooked Breaded Boneless Skinless Chicken Breast Chunks Smoke Flavor Added creamy cheese curds and savory gravy.
PREPARATION & COOKING:
Refer to package label for preparation instructions
French fries, frozen
7½ pounds (120 pieces) (Approx. 1½ bags)
French fries, frozen
9 pounds
White cheddar cheese curds
3 pounds (6 cups)
Green onions, bias cut
½ cup
To make one serving:
- Fry 6-ounces French fries in deep fryer at 350°F for 4 minutes or until golden brown.
- Fry 5 Breast Chunks in deep fryer at 350°F for 6 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
- Place French fries on a large plate; layer with fried Breast Chunks, ¼ cup cheese curds and ½ cup chicken gravy. Garnish with 1 teaspoon green onion.
CHICKEN GRAVY
Yellow onion, peeled, diced
1 cup
Garlic, peeled, minced
¼ cup
Butter, unsalted
1¼ cups
Flour
1 cup
Salt
4 teaspoons
Black pepper
4 teaspoons
Chicken stock, reduced sodium
2 quarts
Makes 3 quarts:
- Sauté onion and garlic in butter in a stockpot for 5 minutes or until tender.
- Add fl our, salt and pepper; cook and stir for 3 minutes or until flour is lightly browned.
- Add chicken stock slowly, whisking until blended; cook and stir for 5 to 8 minutes or until sauce thickens.
- Hold warm for service.