ACADIAN RAPPIE PIE

By Peggie

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.