Rappie Pie Recipe

Summary

Preparation Time30 MinCooking Time3 Hr 20 Min
Ready In3 Hr 50 MinDifficulty LevelBit Difficult
Health IndexAverageServings6
CourseMethod
DishMain Ingredient

Ingredients

 Stewing chicken5 Pound
 Onions2 Large (Peeled)
 Potatoes6 Large
 Butter/Margarine2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 1011 Calories from Fat 416

% Daily Value*

Total Fat 46 g71.2%

Saturated Fat 14.6 g73.2%

Trans Fat 0 g

Cholesterol 264 mg

Sodium 334.4 mg13.9%

Total Carbohydrates 65 g21.6%

Dietary Fiber 8.4 g33.4%

Sugars 6.8 g

Protein 84 g167.7%

Vitamin A 10.1% Vitamin C 111%

Calcium 10.3% Iron 30.8%

*Based on a 2000 Calorie diet

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.
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