Rappie Pie
This one's a traditional Acadian recipe that Mom tried out this year; she says it's delicious, and I want to try this out sometime.
serves 10-12
10 lbs peeled and finely grated potatoes
one 3-4 lb chicken*
6 C chicken stock
1 tsp ground thyme
1/2 tsp ground bay leaves
1/2 tsp poultry seasoning (optional)
2 tbsp salt
1 tbsp pepper
1 medium onion
8 strips of bacon
Place cleaned chicken and seasonings in a large pot covered with cold water and simmer for 1 1/2 to 2 hours or until meat falls away readily from the bones. Remove meat and cut into pieces, return bones to pot and continue cooking until stock is required.
Peel potatoes, soaking in cold water to retain colour until needed. Finely grate potatoes with a fine hand grater or in a food processor. Grate 10 potatoes at a time, placing each lot in a cloth bag and squeeze until all the water and starch is removed and the potatoes are quite dry. Measure the liquid from the potatoes as equal amounts of stock will be added later. To prevent discolouration, cover grated potatoes with a wet tea towel.
Loosen squeezed potatoes in a large pan and gradually add the hot stock in the amount equal to liquid removed from the potatoes. Stir slowly to scald potatoes until they look jelly-like while making sure there are no lumps.
Cover the bottom of a well-greased 17 x 12 x 2 inch pan with half of the potatoes. Next, arrange pieces of chicken, chopped onion and 2 slices of finely chopped bacon over the potatoes. Cover with the remaining potatoes, arranging the remaining bacon strips on top.
Bake in a preheated oven 400 degrees F for 1.5 to 2 hours or until crust forms on top. Serve immediately.
As an option, chill overnight and the Rappie Pie will jell and thicken more. Cut into pieces and fry in butter until a golden crust is formed on all sides. Serve with hot cranberry or apple sauce.
* Beef, pork, clams, lamb, rabbit or venison may be substituted in place of chicken.
serves 10-12
10 lbs peeled and finely grated potatoes
one 3-4 lb chicken*
6 C chicken stock
1 tsp ground thyme
1/2 tsp ground bay leaves
1/2 tsp poultry seasoning (optional)
2 tbsp salt
1 tbsp pepper
1 medium onion
8 strips of bacon
Place cleaned chicken and seasonings in a large pot covered with cold water and simmer for 1 1/2 to 2 hours or until meat falls away readily from the bones. Remove meat and cut into pieces, return bones to pot and continue cooking until stock is required.
Peel potatoes, soaking in cold water to retain colour until needed. Finely grate potatoes with a fine hand grater or in a food processor. Grate 10 potatoes at a time, placing each lot in a cloth bag and squeeze until all the water and starch is removed and the potatoes are quite dry. Measure the liquid from the potatoes as equal amounts of stock will be added later. To prevent discolouration, cover grated potatoes with a wet tea towel.
Loosen squeezed potatoes in a large pan and gradually add the hot stock in the amount equal to liquid removed from the potatoes. Stir slowly to scald potatoes until they look jelly-like while making sure there are no lumps.
Cover the bottom of a well-greased 17 x 12 x 2 inch pan with half of the potatoes. Next, arrange pieces of chicken, chopped onion and 2 slices of finely chopped bacon over the potatoes. Cover with the remaining potatoes, arranging the remaining bacon strips on top.
Bake in a preheated oven 400 degrees F for 1.5 to 2 hours or until crust forms on top. Serve immediately.
As an option, chill overnight and the Rappie Pie will jell and thicken more. Cut into pieces and fry in butter until a golden crust is formed on all sides. Serve with hot cranberry or apple sauce.
* Beef, pork, clams, lamb, rabbit or venison may be substituted in place of chicken.