Acadian Chicken Fricot

Chicken Stock

• 1 carrot, medium, peeled and quartered
• 1 onion, medium, quartered
• 1 stalk celery, sliced
• 600 - 750 g free range chicken, bone in, skin on (thighs, breast)
• water, to cover (not higher than max. fill mark)
• 1 tsp salt
• ¼ tsp freshly ground black pepper, to taste

Dumplings

• 110 g all-purpose flour
• 15 g baking powder
• ½ tsp salt
• ½ tsp dried ground summer savory, to taste
• 120 g cold water

Fricot

• 100 g onions, quartered
• 100 g celery, with leaves, quartered
• 2 - 3 tsp dried ground summer savory, to taste
• 600 g potatoes (approx. 4 med.), peeled and diced
• 250 g carrots, peeled and diced
• 2 tsp salt, to taste
• freshly ground black pepper, to taste