Food doesn’t always need to be fancy, with fancy names, to taste delicious. Humble food when done well can be some of the best choices around. Chicken chips and gravy is a food that I find absolute comfort in. Everything homemade, from the roast chicken to the crunchy chicken salt chips through to a light and herbal gravy – it’s perfect.
So many countries do a different version of chicken, chips and gravy. The French have it with long, crispy French fries. In the US, you’ll find chicken, chips and gravy at KFC. Canadians will do a variation with poutine – a French-Canadian treat completed with cheese curds – delicious! In Australia, we do it with roasted chicken and homemade chips.
The rules are simple: comforting, filling, something to cheer you up on a bad day. It’s an any season, any occasion dish.
Chicken chips and gravy
The perfect roast chook can be a daunting dinner choice for some. It’s about good quality chook. Low and slow cook. And some patience. Do all of this and you’ll be turning what is typically seen as a boring meat into something succulent and so tasty that you’ll be going back for more.
I’ve gone into detail about how to roast the perfect chicken with my roast chicken with salsa verde recipe. It’s worth the wait and the time it takes to perfect.
Make sure that you roast your chicken over the veggies – you’re going to need that later! That juice will be the mark of the flavour in the gravy.
Don’t skip the garlic butter either! People think that roast chicken is bland because they haven’t added in the flavour profiles. This step is so worth it.
Hot sauce, lemon. Gravy. These are the choices to make when you’re deciding what you want with this ultimate comfort feed. I chose gravy. Brightened up with some white wine and using the juice from the roast chicken, no chicken, chips and gravy is complete without creating this gravy yourself.
Chicken salt – a uniquely Australian flavour profile. And, something that is perfect to go with the Australian version of this comfort food. Try to not skip that step when making the thrice cooked chips! It will add so much delicious umami flavour to the dish.
What else could I add to this dish?
This would suit a delicious, bright salad like my roasted pumpkin one – to give it some freshness.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Chicken, chips and gravy
Triple cooked chicken salt chips
- 1.5 kg russet potatoes peeled
- 2 L vegetable or grapeseed oil
- 3 tbsp chicken stock / bouillon powder
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tsp white pepepr
- 1 tsp brown sugar
Garlic butter roast chicken
- 1.5 kg chicken spatchcocked
- 200 g butter room temp
- 3 garlic bulbs +2 garlic bulbs halved
- 20 g parsley finely chopped
- 2 tbsp sage finely chopped
- 1/2 tbsp rosemary finely chopped
- flakey sea salt
- black pepper
- 2 carrots roughly chopped
- 2 onions peeled and quartered
- 1/2 lemon quartered
- 2 sprig rosemary
- 2 tbsp olive oil
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 2 tsp cornflour
Triple cooked chicken salt chips
- Square off the potatoes by trimming off the edges until you have a square shape. Cut the potato into chip shapes that are roughly 2 x 6cm.
- Place the cut chips into a bowl of cold water and rinse well until the water turns cloudy. This is the starch that has been removed from the potato. Drain into a colander and rinse again under cold water.
- Place the chips into a large pot and cover with cold water. Season with a generous amount of salt. Place the pot onto the stove on a high heat and start the timer for 20 minutes as soon as you turn the heat on. Once the water is boiling, turn the heat to medium. Cook the potatoes until they are fork tender. Drain and place the chips onto a cooling rack to allow all the moisture to drip off. Place the cooling rack into the fridge or freezer until the chips are cold, not frozen. 30 minutes in the freezer and up to 2 hours in the fridge.
- Fill a large pot with vegetable or grapeseed oil and bring to 140 degrees Celsius. Using a slotted spoon, carefully place the chips into the hot oil and fry for 8 minutes. Using a slotted spoon, remove the chips from the oil and place back onto the cooling rack. Place the chips back into the fridge or freezer until cold.
- While the chips are in the freezer, prepare the chicken stock by combining the chicken stock powder, onion and garlic powder, flakey sea salt and white pepper in a bowl. Mix until combined.
- For the second fry, use the same oil but heat it to 180 degrees Celsius this time. Using a slotted spoon, carefully place the chips into the hot oil and fry for 4 – 6 minutes or until golden and crispy. Using a slotted spoon, remove the chips from the oil and place back onto the cooling rack. Season generously with as much chicken salt as you please and serve.
Garlic butter roast chicken
- Pat the chicken skin dry with paper towel and generously season with sea salt flakes and pepper all over. If time allows, allow the chicken to come to room temperature for 2 hours. This step acts like a dry brine for juicy chicken result.
- Preheat oven to 160 degrees Celsius / 320 degrees Fahrenheit.
- Using a sharp knife, slice the top off 3 garlic bulbs, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into the centre of an oven proof dish. Drizzle with olive oil and sprinkle a generous amount of salt and pepper all over. Bake for 1 hour.
- Remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.
- Increase the oven temperature to 210 degrees C / 410 degrees F.
- Place the garlic cloves in a bowl with the butter, parsley, sage, rosemary, oregano and a big pinch of salt and pepper. Mash together with a fork until well combined.
- Using your fingers, carefully separate the skin from the chicken breast and evenly stuff each side with 10 g of garlic butter.
- In a small pot on a low heat, melt 80g of the garlic butter. Reserve the remaining butter for another use.
- Lay the onions, carrots, halved garlic bulbs, lemons and rosemary sprigs onto the baking tin. Place the chicken on a wire rack and sit over the baking tin. Drizzle the garlic butter all over the chicken and drizzle with olive oil. Bake for 45 minutes or until golden and the chicken has reached an internal temperature of 75 degrees C / 165 degrees F.
- Remove the wire rack with the chicken on it from the tray and set to the side. Allow the chicken to rest while you prepare the gravy.
- Transfer the chicken drippings and vegetables into a medium saucepan. On a medium heat, bring to a rapid simmer. Add the white wine to the pan and cook for 2 minutes. Mix together the cornflour with the chicken stock and add to the pan. Leave to simmer for 10 minutes.
- Drain the gravy through a mesh strainer that is placed over a bowl.
- Slice the chicken into quarters and serve with the chicken salt chips and gravy poured all over.