What is Fricot?
Fricot is a traditional academic food that is often part of Canadian cuisine, especially in eastern provinces such as Quebec, Nova Scotia and New Brunswick. This type of stew is usually made of chicken and cooked vegetables mixed with dumplings. This meal gains its unique taste from the addition of summer savory, a spice derived from the herb, which is originally in the region and usually blooms between July and September. Dried Summer Saly can be easily found in shops throughout Canada and experienced academic chefs believe it is a requirement for an authentic Fricot recipe. This important step results in a richer taste and allows cooking and freezing a larger volume of stew. The average Canadian chef recommends a chicken weighing at least 3 pounds (about 1.4 kg) for most of the fraicot recipes. Once chopped chicken pieces in a large cooking pot are usually soaked and cooked in cooking along with chopped carrots, onions and potatoes. For Fricot, which contains a lower amount of fat can be chickenthe skin removed before cooking. Fricot dumplings are usually added after mixing after mixing and forming from a separate recipe of flour, salt, baking powder and water.
This academic recipe is generally considered to be the forerunner of some types of steamed meat associated with Cajun kitchen, such as Gumbos and Jambalaya. In addition to chickens, some fricot requires beef, ghost meat, turkey, shrimp or shells. Home chefs who want to add additional vegetable variety can also add chives, peppers and even chopped turnouts if they are preferred. Although some recipes recommend adding water to cooking ingredients, many chefs will choose chicken or vegetable stock instead. Those who like somewhat more more broth usually add small measurements of potato starch or corn starch.
When some academic chefs examine other influences, they often add different rootsInto steamed meat, which complement the summer salt; Examples can be garlic salt, black or red pepper, cumin, rosemary and sometimes hot sauce in Louisiana. Various aspects of Eastern Canadian culture are evident in this popular meal on steamed food. In some geographical areas of the country, it is to ask someone about Fricot in Canadian French still equal invitation to a hearty dinner in general.