Israeli Poutine with homemade chicken stock – Gluten-free version

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Velouté

1. 4
   Melt the butter in a small saucepan and fry the garlic in it for a minute.

   StoveSmall saucepan
2. 5
   Sprinkle in the gluten-free flour blend and cook for 2 minutes, stirring, into a smooth roux.

   Stove
3. 6
   Add the stock gradually, whisking vigorously.

   Whisk

   💡Hot stock goes into the roux gradually and with whisking: that way there are no lumps. Cold stock poured in all at once leaves lumps of gluten-free flour blend.
4. 7
   Add the gluten-free soy sauce, salt and black pepper and cook until the sauce thickens.

   Stove

To assemble

1. 8
   Cut the potatoes into thick fries. Soak 30 minutes in cold water.

   Bowl
2. 9
   Pat dry well and fry in two rounds: 6 minutes at medium heat, then 3 minutes at high heat.

   Stove

   💡The first frying cooks the potato, the second gives it the crust: that way the fries are crisp outside and soft inside.
3. 10
   Drain and sprinkle with salt.

   Colander
4. 11
   Place the fries in a bowl, sprinkle with the cheese and pour the hot sauce over the top. Serve right away.