Jerusalem Artichoke Poutine with Chicken-Skin Gravy
Jerusalem artichoke poutine is a rich twist on classic poutine, combining crisp roasted Jerusalem artichokes with fresh cheese curds and deeply savory chicken-skin gravy. Crispy rendered chicken skin and fresh herbs add an irresistible finishing crunch.
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Total Time: Approximately 1 hour 10 minutes
- Yield: 4 appetizer servings or 2–3 main servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Canadian
- Diet: Low Salt
Ingredients
- Jerusalem artichokes
- Neutral cooking oil
- Salt
- Freshly ground black pepper
- Chicken skin
- Chicken stock
- All-purpose flour
- Unsalted butter, if needed
- Shallot, finely chopped
- Garlic, minced
- Fresh thyme
- Worcestershire sauce
- Freshly ground black pepper, for the gravy
- Salt, as needed
- Fresh cheese curds
- Crispy rendered chicken skin
- Fresh chives or parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C). Thoroughly scrub the Jerusalem artichokes and cut them into evenly sized, chunky fry-like pieces.
- Arrange the chicken skin in a cold skillet and place over medium-low heat. Cook slowly until the fat has rendered and the skin is deeply golden and crisp.
- Transfer the crispy chicken skin to a paper towel-lined plate. Reserve the rendered chicken fat for making the gravy.
- Toss the Jerusalem artichokes with neutral cooking oil, salt, and black pepper. Spread them in a single layer on a baking sheet.
- Roast for 30–40 minutes, turning occasionally, until browned and crisp around the edges and tender in the center.
- Meanwhile, heat a few tablespoons of rendered chicken fat in a saucepan. Add the shallot and cook until softened, then add the garlic and cook briefly until fragrant.
- Sprinkle in the flour and stir continuously to form a roux. Cook for about 2 minutes. If there is not enough rendered chicken fat, add unsalted butter as needed.
- Gradually whisk in the chicken stock until smooth. Add the fresh thyme, Worcestershire sauce, and black pepper.
- Simmer the gravy until smooth and thick enough to coat the back of a spoon. Taste and add salt only as needed.
- Pile the hot roasted Jerusalem artichokes onto a serving dish and scatter the fresh cheese curds over the top.
- Immediately spoon the hot chicken-skin gravy over the artichokes and cheese curds so the cheese softens slightly.
- Crumble the crispy chicken skin over the poutine, garnish with chopped chives or parsley, and serve immediately.
Notes
- Jerusalem artichokes do not need to be peeled, but scrub their irregular surfaces thoroughly and trim away damaged areas.
- Regular potatoes can be combined with the Jerusalem artichokes for a more traditional poutine texture.
- Add a splash of cream to the finished gravy for extra richness.
- Sautéed mushrooms, caramelized onions, or roasted garlic make flavorful additions.
- Rosemary or sage can be substituted for the fresh thyme.
- If fresh cheese curds are unavailable, use torn pieces of mild, low-moisture mozzarella.
- For best results, serve immediately after assembling.
- Store leftover Jerusalem artichokes, gravy, cheese curds, and chicken skin separately in airtight containers in the refrigerator for up to 3 days.
- Reheat the Jerusalem artichokes at 400°F (200°C) or in an air fryer until crisp, and gently reheat the gravy with a splash of chicken stock if needed.
Nutrition
- Serving Size: 1 appetizer serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
