Rappie Pie Recipe
Ingredients
| 1 stewing chicken (about 5 pounds) | ||
| Onions | 2 Large, peeled | |
| Potatoes | 6 Large | |
| Butter/Margarine | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash cleaned chicken and pat dry.
Place in a deep pot with 1 onion and boiling salted water to cover.
Simmer, covered, for 1 1/2 to 2 hours, or until chicken is tender.
Remove skin and bone from chicken and cut meat into slices.
Boil stock down to make about 1 1/2 cups.
Peel potatoes and grate them.
Place potatoes on a double thickness of cheesecloth and squeeze out all the liquid.
Chop the second onion coarsely.
In shallow baking dish place layers of grated potato and chicken, sprinkling each with salt, pepper, and chopped onion, ending with a layer of potato.
Pour in the reduced stock.
Dot with butter.
Bake in preheated moderate oven (350°F.) for about 1 1/2 hours, or until potatoes are crisply brown on top.
Makes 6 servings.
Place in a deep pot with 1 onion and boiling salted water to cover.
Simmer, covered, for 1 1/2 to 2 hours, or until chicken is tender.
Remove skin and bone from chicken and cut meat into slices.
Boil stock down to make about 1 1/2 cups.
Peel potatoes and grate them.
Place potatoes on a double thickness of cheesecloth and squeeze out all the liquid.
Chop the second onion coarsely.
In shallow baking dish place layers of grated potato and chicken, sprinkling each with salt, pepper, and chopped onion, ending with a layer of potato.
Pour in the reduced stock.
Dot with butter.
Bake in preheated moderate oven (350°F.) for about 1 1/2 hours, or until potatoes are crisply brown on top.
Makes 6 servings.
Chef
