PATI A LA RAPURE (RAPPE PIE)

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.