Preheat oven to 250°F. In a 13x9” baking dish add the chicken pieces and arrange garlic cloves, shallots, cinnamon, orange peel, black peppercorns, rosemary, sage and thyme over chicken. Pour vegetable oil over to cover chicken pieces and cover with aluminum foil to seal. Cook in the oven for 3 1/2 hours.
Allow chicken to cool and discard the skin and bones, shred the chicken. Strain oil and discard remaining solids. Reserve oil to fry potatoes in.
In a large skillet melt the butter over medium high heat. Add flour and cook, stirring until smooth, for about 2 minutes. Whisk in the chicken stock and add a sprig or two each of rosemary, sage and thyme tied with kitchen string. Stir often for 5 minutes, gravy with thicken. Remove herb bundle and discard. Add the shredded chicken and stir to mix. Pour into a bowl and keep warm.
Clean skillet and add the reserved oil. Bring oil temperature to 375°F. Drain the potatoes, dry thoroughly with paper towels. Work in batches if needed and add potatoes. Fry to golden brown, carefully turning with tongs, until tender and slightly crisp, about 4 minutes. Drain on paper towels and salt to taste.
On a large platter or individual plates, divide french fries, top with cheese curds and pour heated chicken and gravy over all. Top with chopped parsley and serve immediately.
I use a vegetable peeler and get about 4 long strips of just the orange zest. Be careful not to get the white pith of the orange.
I buy small bunches of fresh herbs and use it all. See video.
If cheese curds are hard to find ask your dairy grocer or use a handful of shredded mozzarella cheese as a substitute.