Fricot (Fricot)
Overview
Fricot is the traditional chicken and potato soup-stew of the Acadians of Atlantic Canada. A whole chicken, traditionally an old laying hen, is cut up and browned with onions in salt pork fat, then simmered with water until tender. Diced potatoes and carrots are added with plenty of summer savory, the herb that gives Acadian cooking its typical flavour. Near the end, small flour dumplings called grands-pères or pâtes are dropped onto the surface and steamed with the lid on. The broth is light and savoury. Other versions are made with clams, rabbit, beef or fish.
History
Fricot is so important to Acadian food culture that the Acadian French call to come and eat is au fricot. The Acadians, French settlers of the Maritime provinces, were expelled by the British in the eighteenth century, and many later returned. Simple dishes like fricot, made with farm chickens, potatoes and garden herbs, became symbols of Acadian identity in New Brunswick, Nova Scotia and Prince Edward Island.
Main ingredients
Chicken, potatoes, onions, carrots, summer savory, dumplings. The soup is built on chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Potato soups · More soups from Canada
Recipe
Method
- 1
Fry the salt pork, then brown the chicken and onions in the fat.
- 245 min
Add 2 l water, bring to the boil and simmer for 45 minutes.
- 315 min
Add the potatoes, carrots and savory and cook for 15 minutes.
- 4
Mix the flour, baking powder, salt and milk into a soft dough and drop spoonfuls onto the soup.
- 515 min
Cover and cook for 15 minutes without lifting the lid, then serve.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
