Rappie Pie

Recipe courtesy Michael Bourque

Show: Calling All CooksEpisode: Jazzy Pasta/Rappie Pie

Rated: 3 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
3 hr 30 min
Level:
Intermediate
Yield:
12 serviings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 3 hr 30 min
Total:: 4 hr 15 min

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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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Comments & Reviews

recipe Rappie Pie
Michaeal Melrose, MA 10-03-2008
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30lbs not 3lbs
Rated: 3 stars out of 5

Hi all, I submitted this recipe and was the one in the show. The recipe is wrong here, and I have been trying to tell the... food network but they wont fix it. The recipe should call for 30lbs not 3 - as stated in the recipe. Regards, Michael BourqueRead more
recipe Rappie Pie
Joel Tyngsboro, MA 09-28-2008
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A labor of Love
Rated: 5 stars out of 5

I remember staying on my Great Grandmothers farm in Nova Scotia as a little boy and eating this every winter. This is not a... recipe that is easily made on the first try. I have been working on this dish for about two years now and have improved substantially. Here are my suggestions.... All the seasoning is imparted through the broth/stock so I like to reduce it down and make sure it has a ton of flavor. I use a juice extractor to grate the potato and it makes it easy to measure how much liquid is removed in order to know exactly how much stock to put back, but at the bottom of the juice I take out will be a white brick of starch. I let the potato liquid settle and carefully pour off the water after measuring and take half the block of starch and add it back to the potatoes as the juicer removes far more starch than the traditional process of grating and wringing in cheese cloth. The potato pulp should be pretty dry before adding the stock, so wrap up in cheesecloth and knot the top and use a wooden spoon through the knot to turn and wring it out. The broth has to be boiling hot. I use a large Kitchen Aid mixer. It may appear that the amount of liquid that came out is too much to put back in, but it will all absorb in as it mixes. The fat that greases the pan will mix with the starch and make a nice crust. My Great Grandmother used lard to grease the pan, but just about any fat will work. I make a huge sheet pan, so it takes about 5 hours at 350 degrees to cook. I also cover the top with foil for the first three hours and uncover it for the next two hours. Good luck! Read more
recipe Rappie Pie
Anonymous 06-29-2008
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Rappie Pie
Rated: 1 stars out of 5

This is horrible! You got to be kidding.
recipe Rappie Pie
Anonymous 11-29-2006
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Where's the beef?
Rated: 3 stars out of 5

My grandmother from Nova Scotia made this, and my mother has taken it over. We have it every Christmas Eve. I would say... it's a little more than "medium" difficulty. Also, they added pork and beef. Makes a big difference.Read more
recipe Rappie Pie
Anonymous 02-26-2006
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A Staple for over 400 yrs
Rated: 5 stars out of 5

I myself as I am sure Michael also, has had this meal in their family for centuries! It is a great staple, and yummy! Thanks... for the posting Michael!Read more