2 large chicken breasts, bone in
10 cups (2.5 L) water
2 tablespoons (30 mL) butter
1 medium onion, finely chopped
8 ounces (250 g) chicken gizzards, chopped
8-10 medium potatoes, peeled and diced
1 cup (250 mL) diced celery
3 carrots, peeled and diced
2 teaspoons (10 mL) chicken bouillon powder
1 teaspoon (5 mL) pepper
1 tablespoon (15 mL) salt
1 tablespoon (15 mL) dried summer savory
1 cup (250 mL) all-purpose flour
1/2 teaspoon (2 mL) salt
1 tablespoon (15 mL) baking powder
1/2 cup (125 mL) cold water
In a large pot, boil chicken in 10 cups of water until tender, about 15 to 20 minutes. Remove chicken; strain broth and return to pot.
When chicken has cooled, remove meat from bones, and chop it. Sauté onion in butter.
Add chicken, onion, gizzards, potatoes, celery, carrots, bouillon powder, pepper, salt and summer savory to the broth. Add water, if needed, to just cover. Bring to a boil; reduce heat and simmer for 45 minutes.
Meanwhile, make the doughboys, to be added to the stew for the last 7 minutes of simmering.
In a bowl, mix flour, salt and baking powder. Gradually add cold water. Drop mixture into the fricot a teaspoon at a time. Cover pot and cook, without peeking, for 7 minutes (or until cooked through). Ladle stew into soup dishes and serve doughboys on top.
Makes 4 to 6 servings.