Chicken Chips and Gravy

sliced roasted chicken with fried chips and gravy.

5 from 1 vote

These Australian-style chicken chips and gravy is the ultimate comfort meal! The triple cooked, chicken salt chips are crispy, the chicken is juicy, and the rich gravy brings everything together. It’s the kind of food that makes everything better!

Prep Time45

Cook Time2

Cooling Time1

Total Time3 45

Course: Main Course

Cuisine: Australian

Servings:

Author: Daen Lia

Ingredients

For the Chicken Salt Chips

3.3 pounds russet potatoes peeled
8 ½ cups vegetable oil or grapeseed oil
3 tablespoons chicken bouillon powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt plus more as needed
1 teaspoon white pepper
1 teaspoon brown sugar

For the Garlic Butter

1 cup butter at room temperature
3 bulbs garlic
⅓ cup parsley finely chopped
2 tablespoons fresh sage finely chopped
1 ½ teaspoons fresh rosemary finely chopped
1 pinch flakey sea salt or to taste
1 pinch black pepper or to taste

For the Roasted Chicken

3.3 pounds chicken spatchcocked (butterflied)
2 carrots roughly chopped
2 onions peeled and quartered
2 bulbs garlic halved crosswise to expose the cloves
½ lemon quartered
2 sprigs rosemary
2 tablespoons olive oil

For the Chicken Gravy

½ cup white wine
1 ½ cups chicken stock
2 teaspoons cornstarch

Imperial (US) - Metric

Instructions

Making the Chicken Salt Chips

Cut Chips: Trim off the edges of the potatoes until they have a square shape. Cut the potatoes into chip that are roughly ¾ by 2 ½ inches (2 by 6 cm). Place the cut chips as you go into a bowl of cold water to keep them from oxidising.
Rinse: Place the bowl of cut chips under the tap and rinse until the water turns cloudy to remove excess starch from the potatoes. Drain in a colander and rinse again with cold water.
Boil: 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.
Cool: Drain the chips with a spider or slotted spoon and place them on 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; this takes about 30 minutes in the freezer or up to 2 hours in the fridge.
Fry #1: Fill a large pot with the vegetable oil and bring to 140°C (285°F). Carefully place the chips into the hot oil with a spider or slotted spoon and fry for 8 minutes. Remove the chips from the oil and place back onto the cooling rack. Put the chips back into the fridge or freezer until they're cold.
Chicken Salt: While the chips are in the freezer, prepare the chicken salt by combining the chicken stock powder, onion and garlic powder, flakey sea salt, and white pepper in a bowl. Mix until combined.
Fry #2: Use the same oil but heat it to 180°C (355°F) 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.

Making the Garlic Butter

Season 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; about 2 hours. This step acts like a dry brine for extra juicy chicken.
Preheat: Preheat oven to 160°C (320°F).
Roast Garlic: Using a sharp knife, slice about 2-3 cm (1 inch) off of the tops of 3 garlic bulbs to expose the raw cloves. Place the garlic bulbs into the centre of an ovenproof dish, drizzle with olive oil, and sprinkle with a generous amount of salt and pepper. Bake for 1 hour.
Remove Skins: Remove the garlic from the dish and set aside to cool until you are able to handle it. Squeeze the roasted garlic cloves out of their skins with your fingers.
Garlic Butter: 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.
Increase Temperature: Increase the oven temperature to 210°C (410°F).

Roasting the Chicken

Butter Chicken: Using your fingers, carefully separate the skin from the chicken breast and evenly stuff each side with just under a tablespoon (10g) of garlic butter.
Melt Garlic Butter: In a small pot on a low heat, melt ⅓ cup (80g) of the garlic butter. Reserve the remaining butter for another use.
Roast: Lay the onions, carrots, two halved garlic bulbs, lemons, and rosemary sprigs into a baking tin. Place the chicken on a wire rack and set over the tin. Drizzle the melted garlic butter and some olive oil all over the chicken. Bake for 45 minutes, or until golden, and the chicken has reached an internal temperature of 75°C (165°F).
Cool & Rest: 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.

Making the Gravy & Serving

Making Gravy: Transfer the chicken drippings and roasted vegetables into a medium saucepan. Bring to a rapid simmer over medium heat, then add the white wine and cook for 2 minutes. Mix the cornstarch with the chicken stock to make a slurry, then and add it to the pan. Simmer for 10 minutes or until thickened, whisking occasionally. Pour the gravy through a mesh strainer that is placed over a bowl to remove any lumps.
Serve: Slice the chicken into quarters and serve with the chicken salt chips and a generous amount of gravy on top. Enjoy!

Video

Notes

Cool the chips properly after boiling. After parboiling and doing the first fry, chill the chips in the fridge or freezer. Skipping this can lead to soggy chips!

For faster, more even cooking, spatchcock the chicken. It's quicker and easier than it sounds!

Make sure that you roast the chicken over the veggies; you're going to need the juices later to bring a great flavour to the gravy.

For a flavourful roast chicken, don't skip the garlic butter!

Nutrition