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Chicken Fricot

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This soup is like a warm hug. The recipe for this comes from a booklet published by Les Dames Patronesses, a ladies auxiliary based in Clare, an Acadian community in southwestern Nova Scotia. The original recipe directions contained very few directions and next to no list of ingredients, save for those that were listed.


Recipe courtesy of Germaine Comeau, adapted from La Cuisine Acadienne d’Aujourd’hui by Les Dames Patronesses de la C.J.A Inc, July 1963.

Ingredients:

  • 1 whole chicken, preferably a stewing hen
  • 1 onion, minced
  • 2 small carrots
  • 1 bay leaf
  • aromatics to your preference such as thyme, summer savory
  • 7–8 potatoes
  • salt and pepper
  • 1 tbsp (15 ml) oil or butter

Directions:

  1. Start by making your chicken stock. Take a stock pot and cook your minced onions in a small amount of oil or butter, salting the onions to help them sweat until translucent.
  2. Add the bay leaf and aromatics, one carrot, roughly diced, the chicken and fill with enough cold water to cover the bird. Bring to a gentle simmer, skimming off the scum that will rise to the top. Cook for about an hour, or until the chicken is cooked, almost to the point of falling apart.
  3. Remove the chicken, and strain the stock through a sieve, reserving the liquid and discarding the herbs and onions.
  4. Shred the chicken, discarding the bones and skin.
  5. At this point you can refrigerate the stock and the chicken overnight to finish it later, or continue on with the rest of the recipe.
  6. When ready to serve, take stock and bring to a boil.
  7. While the stock is coming to a boil, peel and dice one or two potatoes into small cubes. Add them to your soup once prepared. You can also add a diced or grated carrot if you like for a small touch of sweetness. Add the chicken to your soup.
  8. Grate the remainder of the potatoes as finely as possible, using either the smallest holes on a box grater, or for an even finer texture, a juicer. If using a juicer, discard the liquid, reserving the potato pulp. If grating by hand, extract as much liquid as possible from the potatoes by placing them in a muslin or cotton bag.
  9. Remove 1 cup of liquid from your boiling stock, add 1/4 cup and add it to your potato pulp, mixing quickly.  The pulp will soon start to coagulate.  You’re looking for something the consistency and texture of thick porridge. Add more liquid if necessary
  10. Using a spoon, create small dumplings from the potato pulp. Add them to your soup.
  11. Cover soup and cook the dumplings for about 15–20 minutes.
  12. Season your soup with salt and pepper. Serve piping hot.
This recipe was featured in the article Old Recipe Revival.
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