New Brunswick Chicken Fricot

• 1 (3 -4 lb) whole chickens, quartered
• 4 tablespoons butter
• 1 1/2 tablespoons salt (OR LESS)
• 1 large onion, diced
• 6 cups boiling water
• 4 teaspoons savory
• 3 cups potatoes, peeled and diced
• 3 cups carrots, diced
• pepper

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

whole chickens, butter, salt, onion, boiling water, potatoes, carrots, pepper

Taken from www.food.com/recipe/new-brunswick-chicken-fricot-310016 (may not work)