Ingredients1 5 pound (2 kg) chicken, bone-in, skin-on
10 cups (2.5 L) water
8 medium potatoes, peeled and diced
1 medium onion, finely chopped
1 cup diced celery
3 carrots, peeled and diced
2 tsp (10 mL) chicken bouillon
1 tsp (5 mL) freshly-ground pepper
1 tsp (5 mL) summer savoury
1 ½ cups (375 mL) flour
2 ¼ tsp (11 mL) baking powder
½ tsp (2 mL) salt
¾ cup (175 mL) milk
In a large pot, boil chicken in 10 cups of water until tender, approx. 60 minutes. Remove chicken, strain broth and reserve. Cool chicken and remove skin and meat from bones. Roughly chop meat and set aside. Return broth to pot and add potatoes, onion, celery, carrots, bouillon, pepper, savoury, and chopped meat. Add water to cover if needed. Bring to a boil and reduce heat, simmer for 45 minutes.
In a large bowl, mix flour, baking powder and salt. Use a fork to gradually incorporate the milk into flour mixture. Using two teaspoons, drop dough into hot fricot or stew, cover pot and cook for 15 minutes or until dough is cooked through.
Note: Dumplings should be added to fricot during final 20 minutes of cooking time.
From The Kilted Chef Acadian Kitchen Cookbook