Why You’ll Love This Recipe

I love this recipe when I want comfort food that feels a little more special than traditional poutine. Jerusalem artichokes have an earthy, slightly nutty sweetness that works particularly well with the deep roasted flavor of chicken.

The chicken skin also serves two purposes. I render it until crisp so I get flavorful fat for the gravy, and I use the crispy pieces as a topping. I end up with plenty of different textures in every serving, from crisp edges to soft cheese curds and silky gravy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Jerusalem artichokes:

Jerusalem artichokes
Neutral cooking oil
Salt
Freshly ground black pepper

For the chicken-skin gravy:

Chicken skin
Chicken stock
All-purpose flour
Unsalted butter, if needed
Shallot, finely chopped
Garlic, minced
Fresh thyme
Worcestershire sauce
Freshly ground black pepper
Salt, as needed

For assembling:

Fresh cheese curds
Crispy rendered chicken skin
Fresh chives or parsley, chopped

Directions

I start by scrubbing the Jerusalem artichokes thoroughly because their irregular surfaces can hold quite a bit of dirt. I cut them into chunky, fry-like pieces of roughly equal size so they cook evenly.

Next, I arrange the chicken skin in a cold skillet and gradually bring it up to medium-low heat. I cook it slowly until the fat renders and the skin becomes deeply golden and crisp. I transfer the crispy skin to a paper towel-lined plate and reserve the rendered chicken fat for my gravy.

I toss the Jerusalem artichokes with oil, salt, and black pepper. I spread them in a single layer on a baking sheet and roast them at 425°F (220°C), turning occasionally, until they’re browned and crisp around the edges and tender in the center. I usually allow about 30–40 minutes.

While they roast, I make the gravy. I heat a few tablespoons of the rendered chicken fat in a saucepan and add the finely chopped shallot. Once it has softened, I add the garlic and cook briefly.

I sprinkle in the flour and stir continuously to create a roux. I cook it for a couple of minutes before gradually whisking in the chicken stock. I add thyme, Worcestershire sauce, and black pepper, then simmer the gravy until it’s smooth and thick enough to coat the back of a spoon. I taste before adding salt because the stock and other ingredients may already provide plenty of seasoning.

To assemble my poutine, I pile the hot roasted Jerusalem artichokes onto a serving dish and scatter plenty of fresh cheese curds over them. I immediately spoon the hot chicken-skin gravy over everything so the curds soften slightly without completely melting.

Finally, I crumble the crispy chicken skin over the top and finish with chopped chives or parsley. I serve the poutine immediately while everything is hot.

Servings and Timing

I usually serve this recipe as a generous appetizer for four people or a rich main dish for two to three.

Prep time: 20 minutes
Cook time: 40–50 minutes
Total time: approximately 1 hour 10 minutes
Servings: 4 as an appetizer or 2–3 as a main dish

Variations

I sometimes combine Jerusalem artichokes with regular potatoes when I want the distinctive flavor of the artichokes with a more traditional poutine texture. I cut both into similarly sized pieces so they cook as evenly as possible.

For an even richer gravy, I add a small splash of cream at the end. I can also add sautéed mushrooms, which work particularly well with the earthy Jerusalem artichokes.

If I want extra savory flavor, I add caramelized onions or roasted garlic. Fresh rosemary or sage can replace the thyme for a slightly different herbal character.

When cheese curds aren’t available, I use torn pieces of mild, low-moisture mozzarella. I don’t get exactly the same characteristic texture as traditional cheese curds, but I still get a delicious combination with the hot gravy.

Storage/Reheating

I get the best texture when I serve this poutine immediately after assembling it. If I have leftovers, I prefer storing the Jerusalem artichokes, gravy, cheese curds, and crispy chicken skin separately in airtight containers in the refrigerator for up to 3 days.

I reheat the Jerusalem artichokes in a 400°F (200°C) oven or air fryer until they’re hot and crisp again. I warm the gravy gently in a saucepan, adding a splash of chicken stock if it has become too thick.

Once everything is hot, I assemble the poutine again with the cold or room-temperature cheese curds. I add the reheated crispy chicken skin at the very end so it retains as much crunch as possible.

FAQs

What do Jerusalem artichokes taste like?

I find Jerusalem artichokes mildly sweet, earthy, and nutty. Their flavor reminds me somewhat of a combination of potato and artichoke heart, although they’re actually the tubers of a type of sunflower rather than true artichokes.

Do I need to peel Jerusalem artichokes?

I usually don’t peel them. Their knobbly shape makes peeling difficult, and the thin skin is edible. Instead, I scrub them thoroughly under running water and trim away any damaged areas before cutting them.

How do I make the chicken skin crispy?

I start chicken skin in a cold pan and cook it slowly over medium-low heat. This gives the fat time to render while the skin gradually becomes crisp. I avoid starting with very high heat because I don’t want the outside to burn before enough fat has rendered.

Can I make the chicken-skin gravy ahead of time?

Yes. I can prepare the gravy a day or two ahead and refrigerate it in an airtight container. I reheat it slowly in a saucepan and whisk in a little chicken stock if I need to loosen the consistency.

What cheese is best for this poutine?

I prefer fresh cheese curds because they give me the characteristic poutine texture and soften nicely under hot gravy without immediately disappearing. When I can’t find curds, I substitute pieces of mild mozzarella, although the final texture is slightly different.

Conclusion

Jerusalem artichoke poutine with chicken-skin gravy is the kind of comfort food I make when I want familiar poutine flavors with a more distinctive edge. I love how the earthy Jerusalem artichokes pair with creamy cheese curds, deeply savory gravy, and crunchy pieces of rendered chicken skin. Served piping hot, it’s a rich and satisfying dish that turns a handful of simple ingredients into something memorable.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

What do Jerusalem artichokes taste like?

Do I need to peel Jerusalem artichokes?

How do I make the chicken skin crispy?

Can I make the chicken-skin gravy ahead of time?

What cheese is best for this poutine?

Conclusion

Jerusalem Artichoke Poutine with Chicken-Skin Gravy

Ingredients

Instructions

Notes

Nutrition