Grated Pie Recipe - Cooking Index
Grated Pie Recipe - Cooking Index
| 1 | Chicken | |
| 5 lbs | 2270g / 80oz | Potato |
| 2 | Onion | |
| 1 | Celery | |
| 1 | Carrot | |
| 1/4 teaspoon | 1.3ml | Thyme |
| Salt and pepper |
Cut chicken into individual pieces. Place in saucepan.
Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or until chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked squeeze 1 or 2 cups potato at a time in a piece of cotton until quite dry. Place in a saucepan.
When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover potatoes. Stir until thoroughly mixed. Salt lightly.
Simmer over low heat about 10 minutes.
Grease generously a 8" square baking dish. Spread half potatoes in the bottom of the pan. Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or until top is golden brown and crisp. Serve hot.
From the Acadian section of "The Canadiana Cookbook" by Mme. Jehane Benoit. To quote the author, "Rape in French means grated, so in either case, rapure or rappie" indicated that fact. A great deal of French and English is mixed together in the Acadian language") (I had to leave out the French accents.)
Source:
California Grapes 1997
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