RAPPIE PIE
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #poultry #canadian #chicken #dietary #one-dish-meal #gluten-free #low-carb #free-of-something #low-in-something #meat #whole-chicken #4-hours-or-less
You'll also love
Junebug Reed
[email protected]This recipe was a bit too complicated for me. I think I'll try a different one next time.
Long Live
[email protected]I've never had rappie pie before, but this recipe made me a fan. It's so unique and delicious.
Rakib
[email protected]This is one of my favorite recipes. I love the combination of flavors and textures.
Alvin Veersamy
[email protected]I'm not sure what went wrong, but my pie didn't turn out at all. The crust was soggy and the filling was bland.
Sheeza Mughal
[email protected]This recipe is definitely a keeper. It's easy to make and always a crowd-pleaser.
Kanwal Hayat
[email protected]The flavor of the filling was great, but the crust was a little too dry.
The Deathclaws
[email protected]I followed the recipe exactly and the pie turned out perfectly. It was so good that I ate two pieces for dinner.
Aryanna Berlin
[email protected]This was my first time making a rappie pie. It was a little tricky to get the crust right, but the filling was delicious. I think I'll try it again with a different crust recipe.
Francisca Chenger
[email protected]I've made this recipe several times and it always turns out great. The only thing I do differently is add a little bit of garlic to the filling.
Josephine Pongap
[email protected]This recipe was a hit with my family! The crust was flaky and the filling was creamy and flavorful. It was easy to follow and didn't take too long to make. I will definitely be making this again.