Pati A La Rapure Rappe Pie Recipes

Steps:

• 1. Directions: 1. Preheat oven to 350 degrees F/180 degrees C. 2. Cut chicken into large pieces. Place in pot with just enough water to completely cover. Add onions , celery ,carrots and simmer until chicken is tender. 3. Remove chicken from the pot, , take out the celery and carrots but not the onions and reserving the broth. This is very important to have a VERY good broth. Remove meat from the bones. Cut meat into smaller, bite-sized pieces. 4. Grate potatoes. I bought a juicer that collects the pulp in the back rather than grate all your potatoes buy hand, Place grated potatoes in cotton bag. I use a thin dish towel and squeeze vigorously to extract all the water. The goal is to get rid of as much water as possible by squeezing it out .Make SURE to save and measure the saved potato water. Save all the starch that has collected in the bottom of the bowl ,add to the grated potatoes. 5. Bring the reserved chicken broth to a boil. Scald the grated potatoes in an amount of broth equal to approximately the water you extracted from the potatoes. Blend the broth with the potatoes , pore in 3 stages so the potato mixture gets mixed very well 6. Add half of the potato mixture into greased rectangular baking pan or a large casserole dish Add the chicken, then top with remaining potato mixture. Place salt pork or bacon on top , not lots ,just pieces here and there. 7. Bake for 2 hours, or until top is uniformly brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
• Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
• Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
• Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
• Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
• Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.

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.

Steps:

• In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt.
• Add water until ingredients are just covered.
• Bring to boil.
• Reduce heat to simmer and skim off any impurities that rise to the surface.
• Simmer 2½ hours or until meat is tender.
• When done, remove skin and bones from chicken and cut meat into pieces.
• Strain stock, discard vegetables and reserve liquid.
• Preheat oven to 400°F
• Fry bacon until crisp.
• Peel potatoes then grate very fine, or purée in a blender.
• Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid.
• Reserve all liquid.
• Place drained potatoes in a large bowl. Measure liquid.
• Measure out an equal amount of chicken stock then discard potato liquid.
• In a stockpot bring chicken stock to a rolling boil. Gradually stir hot stock into potatoes and mix thoroughly until all lumps are removed. As boiling stock cooks potatoes, they will take on a jelly-like appearance.
• Season with salt and pepper.
• Stir vigorously.
• Cover bottom of a well-greased pan with half of the potato mixture.
• Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly.
• Cover with the other half of potato mixture and another layer of onions, carrots and butter.
• Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms.
• Serve piping hot.