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Description
A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.
Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. canola oil
- 2 lb. oxtails (beef)
- 1 lb. marrow bones (beef)
- 1 lb. veal bones
- 1 lb. chicken (necks, backs, or legs)
- 2 medium carrots (roughly chopped)
- 1 stalk celery (roughly chopped)
- 1 large onion (quartered)
- 4 cloves garlic (smashed and peeled)
- 1 qt. homemade chicken stock (or low-sodium broth)
- 3 qt. water
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 Tbsp. whole black peppercorns
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 Tbsp. rice vinegar
- kosher salt
- 4 russet potatoes (large skin-on, about 2 pounds, cut into 1/4-inch sticks on a mandoline)
- 2 qt. peanut oil
- 12 oz. cheese curds (freshly made white cheddar, preferably not more than 24 hours old, either store-bought or homemade, at room temperature and broken into bite-size pieces)
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