Chicken Fricot by @dennistheprescott

2h
Hard

6 servings

🍗

1.7 kg

Whole Chicken

🧈

71 g

Butter

🧄

8 cloves

Garlic

🌿

15 g

Thyme

🧅

2

Onion

🥕

650 g

Carrots

🥬

250 g

Celery Stalks

💧

2.8 l

Water

🧂

12 g

Sea Salt

🧈

2 tbsp

Butter

🧅

1

White Onion

🧄

4 clove

Garlic

🌿

5 g

Summer Savoury

🥕

4

Carrots

🥬

3

Celery Stalks

🥔

910 g

Russet Potatoes

🧂

Sea Salt

🌶️

1 g

Black Pepper

🌱

6 g

Chives

🌾

120 g

All-purpose Flour

🥄

12 g

Baking Powder

0.5 tbsp

Summer Savoury

🍋

3 g

Lemon Zest

🧂

Sea Salt

Preparation Steps

  1. Step 1/22

    Cut the whole chicken into large workable pieces and season all pieces with sea salt.

    whole chicken
    sea salt
    🔪chef's knife
    🪵cutting board

  2. Step 2/22

    Heat the Dutch oven over medium heat and melt 3 tablespoons of butter.

    butter
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/22

    Brown the chicken pieces in batches for 3 to 4 minutes per side, then transfer them to a plate.

    whole chicken
    🥢tongs

  4. Step 4/22

    Add 4 garlic cloves, fresh thyme, 1 chopped white onion, 2 chopped carrots, and 2 chopped celery stalks to the pot.

    garlic
    fresh thyme
    white onion
    carrots
    celery
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon

  5. Step 5/22

    Return the browned chicken to the pot and pour in 12 cups of water with a generous pinch of sea salt.

    whole chicken
    water
    sea salt
    🥛measuring cups
    🥄wooden spoon

  6. Step 6/22

    Bring the broth to a gentle simmer and cook for about 60 minutes, until the chicken is very tender.

    whole chicken

  7. Step 7/22

    Remove the chicken from the broth and shred the meat using two forks.

    whole chicken
    🍴two forks
    🥢tongs

  8. Step 8/22

    Strain the broth into a bowl or clean pot and discard the cooked chicken-broth vegetables and thyme.

    water
    fresh thyme
    white onion
    carrots
    celery
    🥣fine-mesh strainer

  9. Step 9/22

    Melt the remaining 2 tablespoons of butter in the Dutch oven over medium heat.

    butter
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/22

    Add 1 diced white onion, 4 diced carrots, and 3 diced celery stalks with a pinch of sea salt.

    white onion
    carrots
    celery
    sea salt
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon

  11. Step 11/22

    Cook the vegetables for 6 to 8 minutes, stirring occasionally, until softened and translucent.

    white onion
    carrots
    celery
    🥄wooden spoon

  12. Step 12/22

    Stir in the remaining 4 garlic cloves and 1 tablespoon of summer savoury.

    garlic
    summer savoury
    🥄wooden spoon
    🥄measuring spoons

  13. Step 13/22

    Cook the garlic and summer savoury for 45 seconds, just until fragrant.

    garlic
    summer savoury
    🥄wooden spoon

  14. Step 14/22

    Add the diced russet potatoes and strained chicken broth to the pot, then season with another pinch of sea salt.

    russet potatoes
    water
    sea salt
    🔪chef's knife
    🪵cutting board
    🥄wooden spoon

  15. Step 15/22

    Simmer the soup for about 15 to 20 minutes, until the potatoes are almost fork-tender.

    russet potatoes
    🥄wooden spoon

  16. Step 16/22

    Stir the shredded chicken into the simmering soup and keep warm over low heat.

    whole chicken
    🥄wooden spoon

  17. Step 17/22

    Combine all-purpose flour, baking powder, 1/2 tablespoon summer savoury, lemon zest, and a pinch of sea salt in a medium bowl.

    all-purpose flour
    baking powder
    summer savoury
    lemon zest
    sea salt
    🥣mixing bowl
    🧀microplane grater
    🥛measuring cups
    🥄measuring spoons
    🥄wooden spoon

  18. Step 18/22

    Gradually stir in enough hot cooking broth to make a smooth, soft dough that holds together.

    water
    🥄ladle
    🥣mixing bowl
    🥄wooden spoon

  19. Step 19/22

    Shape the dough into small golf-ball-sized pâtes, about 1 1/2 inches wide.

    all-purpose flour
    🥣mixing bowl

  20. Step 20/22

    Bring the fricot back to a simmer and gently drop the pâtes into the soup.

    all-purpose flour
    🥄wooden spoon

  21. Step 21/22

    Cover the pot and cook the pâtes for about 7 minutes, until puffed and cooked through.

    all-purpose flour

  22. Step 22/22

    Ladle the chicken fricot into bowls and garnish each serving with cracked black pepper and fresh chives.

    cracked black pepper
    fresh chives
    🥄ladle
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Dairy, Vegetables, Liquids, Seasonings, Herbs, Spices, Grains, Baking, Fruit

Ingredients

Whole chicken, Butter, Garlic, Thyme, Onion, Carrots, Celery stalks, Water, Sea salt, White onion, Summer savoury, Russet potatoes, Black pepper, Chives, All-purpose flour, Baking powder, Lemon zest

Allergens

Milk, Gluten, Wheat

Dietetics

Dietary regimen

High protein

Calories

585 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 60g, Fat: 20g, Fiber: 8g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 4.2mg, Potassium: 1050mg, Sodium: 780mg

Vitamins

Vitamin A: 850mcg, Vitamin C: 24mg, Vitamin B6: 0.8mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

22 steps

Equipments

Utensils

chef's knife, cutting board, tongs, fine-mesh strainer, two forks, mixing bowl, wooden spoon, measuring cups, measuring spoons, microplane grater, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Soup, Stew

Occasions

Dinner, Family meal, Cold weather, Comfort food

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Acadian, Canadian

Geographic

Canada, Acadia

Various

Aspect

Texture

Brothy, Tender, Soft, Hearty, Pillowy

Flavors

Savory, Herbal, Buttery, Peppery, Comforting, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Reheat to 74°C / 165°F), freezer : 2 to 3 months (Store in freezer-safe airtight containers,Freeze in portions,Dumplings may soften after thawing)