Make the Gravy

• In a bowl, whisk cornstarch with chicken stock to completely incorporate; set aside.
• In a medium saucepan, melt the butter over medium heat.
• Stir in flour and cook for 2 minutes while stirring.
• Turn heat to low and whisk in beef stock, followed by chicken stock. Add all remaining ingredients, and then bring to a boil. Reduce to a simmer. Simmer until thickened. Remove from heat. Season with salt and pepper to taste. Set aside.

Prepare Fries

• Place potatoes in a large bowl of cold water to soak for a minimum of two hours. The crispier the French fries will be, the longer they soak.
• Strain the potatoes and rinse with cold water. Use a salad spinner or paper towels to dry the potatoes.

Cook the French Fries

• Add enough oil to a Dutch oven or 6-quart frying pan. It should be about 3 inches deep. Or use a deep fryer. Heat oil to 325 degrees F. Then line a large baking pan with a double layer of paper towels for draining the fries once cooked.
• Place a small batch of potatoes and fry for 4-6 minutes. They should be lightly golden brown. Transfer fries to paper towels to drain and repeat with remaining fries.
• To create crispier French fries, let fries cool for 20 minutes. Then, increase the oil temperature to 425 degrees F. Fry the potatoes in small batches for about 3-4 minutes for each set. Place fries back on paper towels to drain and toss while adding salt.

Assembling the Poutine

• Reheat the gravy until it is hot. If it becomes too thick, add some broth.
• Divide French fries among serving plates. Add cheese curds. Then ladle hot gravy over everything. Serve hot.