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By popular demand, here is my French Canadian grandmother's recipe for: Frico au Poulet |
| 1 onion, chopped finely |
| 2 stalks celery, chopped finely |
| 1 carrot, chopped finely |
| 1 tsp. Summer Savory dried or 2 tsp. fresh |
| 2 tsp. butter |
| Saut?first 3 ingredients in butter until onion is translucent. Set aside. |
| 1 whole chicken or a turkey carcass and leftover turkey |
| enough water to cover or approx. 2-3 quarts |
| Boil gently for approximately 1 hour, removing the scum from the top, until meat is very soft and begins to fall off the bones. Remove carcass/chicken from the broth. When cooled enough to handle, remove all meat from the bones and break up any large pieces of meat and add them back to the broth or if using leftover turkey, break it up and add it to the broth along with the saut?d vegetables. |
| 2-3 potatoes, peeled and diced into bite sized pieces |
| Bring broth back up to the boil and add potatoes, cook potatoes about 5-10 minutes. Dumplings: |
| 1 1/2 cups flour |
| 1 tbs. baking powder |
| 1/2 tsp. salt |
| 2/3 cup milk |
| Combine first three ingredients in a bowl and make a well in the center. Slowly add milk to create a dough that is dry enough to handle, not sticky. Turn it out onto a floured surface and knead briefly and gently to combine and smooth the dough. Roll dough to 1/8" thickness or less and cut into small 1" squares. |
| Add dumplings, one at a time, to simmering stew adding more water to the broth if necessary. Cover and simmer for 10 minutes more. Serve immediately. |