Ingredients
- 20 lbs bag of potatoes or 1 store bought block
- 2 whole chickens, preferably stewing hens
- 2 onions, chopped
- 2 heaping tablespoons of salted green onions
- 40 cups water
- Salt and pepper to taste
- Butter or non-stick spray to grease the pan
- You will also need a large bowl, a very large pot, and a 40x60cm baking pan.
Preparation
Step 1
- Cut up the onions and add them to the 40 cups of water
- Add the salted onions, some pepper and salt if needed to the water
- Bring the water to a boil until the chickens are cooked (about an hour)
- Once the chickens are cooked, let them cool and then debone them. Cut up the chicken meat into bite-sized pieces.
METHOD 1
- Peel the potatoes
- Grate the potatoes and strain them in a cheese cloth to remove the juice
- Discard the juice and save the potato pulp
METHOD 2
- Peel the potatoes
- Run them through a juicer to remove the liquid
- Discard the juices and save the potato pulp
- Use a store bought block. d’Eon’s Rappie Pie is a good choice.
- Place the grated potato pulp, or store bought block into a large bowl.
- Gradually add 30 or so cups of boiling chicken broth to the potato pulp. It works best to add about 4 cups of broth at a time. Make sure to continually stir the pulp and broth with a whisk. The more broth you add, the runnier your rappie pie will be.
- Pour half of the mixture into a greased pan.
- Add in the chicken pieces to the top of the potato mixture
- Pour the remaining potato mixture onto the top of the chicken in the pan.
- Bake the pie in the oven for three hours at 400 degrees Fahrenheit.