Before heading off to work on Sunday I roasted two small chickens. Just so I could make hot chicken sandwiches for dinner. And you can’t have hot chicken sandwiches without homemade fries and of course canned peas. I know, I’m sorry, but canned peas are a tradition and ALWAYS served on the side with hot turkey or hot chicken sandwiches. Just the way the Globe Restaurant in Oshawa served this meal when I was a kid.
The chickens were roasted using Barbara Kafka’s High Heat Method. The fries were hand cut ( I always use Russet Potatoes for fries) in the morning and left to soak in cold water all day and then they were double fried. First at 350°F for about 5 minutes and then again at 375°F for just a minute or two. This makes for a wonderfully crisp fry.