Ingredients
- 2 (3 pound) fryer chickens, cut into 8 pieces
- 3 onions, unpeeled and chopped
- 2 carrots, peeled
- 2 celery stalks
- 1 onion, peeled and chopped
- Salt and pepper
- 3 pounds potatoes, peeled
- 1/2 pound salt pork, sliced into 1/4-inch slices
Directions
Preheat oven to 375 degrees F.
In a roasting pan, roast chicken pieces until golden brown, approximately 1 hour. Remove chicken from the pan and set aside. Deglaze pan with approximately 1 cup of water by scraping the bottom of the pan with a wooden spoon to lift up the brown bits. Transfer liquid to a large stockpot. Once chicken has cooled, separate the meat from the skin and bone and set aside in a bowl. Add bone and skin to stockpot. Pour 2 gallons water into the pot along with unpeeled onions, carrots, and celery. Bring to a boil, reduce the heat and let simmer for 2 hours, covered. Drain fat, bones, and vegetables with cone strainer from the broth into a bowl and return strained broth to stockpot. Add peeled onion, salt, and pepper, to taste. Simmer for another 30 minutes or until onions are tender. Keep warm.
Grate potatoes with either a hand grater or juice extractor. Measuring 2 cups at a time, scoop potato mush into cheesecloth and squeeze until all the liquid is removed. Do not discard liquid until measured for its volume. Place potato pulp into a large mixing bowl, while slowly stirring with a wooden spoon, add hot chicken broth measured to the same volume as the discarded potato starch liquid. Potato mixture consistency is correct when the wooden spoon just slightly falls over when made to stand up in the mix. Season with salt and pepper, to taste.
Preheat oven to 350 degrees F.
In a saute pan, fry the salt pork just to render the fat, remove salt pork, and set aside. Add the rendered fat to the roasting pan. Add a 1-inch layer of potato mixture on top of the fat, then layer reserved chicken meat and repeat process until last layer of potato mixture is on top. Add salt pork strips to the top of your potato pie and bake for 3 hours or until a brown crust is formed.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By Termech
on December 05, 2012
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We make it as a family also and the recipe is somewhat different then this one. The stock we use comes from a large pot that we cook chicken, pork and beef in concurrently, along with onions, butter and seasoning. The potatoes are grated and squeezed in cloth bags about a cup or so at a time hence the time consuming part. We don't use pork fat to line the bottom of the large rectangular oven pans into which we have one layer of the grated patotoes already rehydrated with the stock (we eyeball from experience vs measuring what was removed from the potato originally, one layer of the deboned mixed meat and a final layer of potatoes. The success of this meal is from the flavor of the stock replacing the original water and starch from the potato and the consistency of the potato "pourridge" prior to putting it into the pan. You are looking for a nice golden brown crust when properly baked. Serve with butter on top (or in some homes molasses and you won't experience a better comfort food.
By EBexpat
on September 21, 2011
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This was a family favorite and at every holiday we would have rappie pie.I was taught that after you squeeze out the potato starch( cover w/ cold wet cloth ,save it in case you want to add a little back in later, some prefer not to.Add enough broth til it plops,pick up a spoonful and drop it back into the bowl and listen to the sound, when it goes PLOP it's good to go( no need to measure,it works. We would also add pork chops ( browned in salt pork too or pieces as well as chicken. there are a number of options as to if you want it hard ( use less broth,add some starch back or soft ( don't turn it too soup,add just a little more broth and no starch.At times 50 pounds of potato were used, all grated by hand (cover grated potato with cold wet cloth& squeezed by hand so it truly was a family effort, yes it takes hours but so good served with butter,salt & pepper. Even after a couple of hundred years it doesn't get any better.
By jrleete_10970882
Walpole, MA
on May 28, 2011
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This ranks right up there with mac and cheese as one of the ultimate comfort foods. Granted, there's a lot of work involved but the result is worth it. (9 hours for the first try! I found that several attempts were necessary to determine just how much liquid to add to the potato pulp to avoid making soup. Recently I tried it with 4 lb. of leftover honey-baked ham and it was good but not as tasty as chicken.
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