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Hazel’s Chicken Fricot




Source of Recipe


Maggie's Restaurant, Toronto,


List of Ingredients





Maggie's Chef
Hazel Tucker

Hazel’s Chicken Fricot (Soup)
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Ingredients

3-4 lbs of utility chicken, quartered
4 tbsp butter
1 ½ tbsp salt
1 large onion, cubed
6 cups of water, boiling
4 tsp savory
3 cups of potatoes, diced
3 cups of carrots, diced



Recipe



In a large saucepan, fry chicken pieces in butter over medium heat for 30 minutes
Add salt and pepper to taste
Meanwhile, prepare vegetables
Add onions and continue to cook for 10 minutes
Add boiling water and savory and simmer for 20 minutes or until chicken is tender
Remove chicken from pot and allow to cool
Bring stock in saucepan to a boil and add vegetables, reduce heat and simmer for 20 minutes
Meanwhile, remove chicken from bones
Add chicken meat to vegetables and stock and simmer for 20 minutes or longer


Ladle into soup bowls and serve


Servings: 6-8 people