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1 Peck potatoes
2 Chickens (3 or 3 1/2 lbs
Each)
3 lg Onions
1/4 lb Butter
6 Strips bacon
Salt & pepper to taste
Poultry seasoning
You will need a grater, a large pan (17″x12″x2″), and a sturdy cloth bag.
Simmer the chickens in a pot on top of the stove with plenty of onions and
seasonings. When cooked, separate the meat from the bones and chop meat
into pieces. Save the broth.
Meanwhile, peel the potatoes and soak in cold water. Grate about 10
potatoes at a time and then place them in a cloth bag. Squeeze tightly
until all the water and starch is removed. Do all the potatoes this way.
Save the liquid from the potatoes: measure it. You must measure an equal
amount of chicken broth to replace the potato water. When the potatoes are
all squeezed, loosen them in a large pan and gradually add the measured
chicken broth, stirring slowly. The potatoes may take on a jelly-like
appearance. Be sure there are no lumps. Add seasonings and stir, stir,
stir!
Cover the bottom of a well-greased pan with half the potato mixture.
Arrange chicken pieces, chopped onion, and pats of butter on top. Cover
with the other half of the potato mixture. Then add a bit of chopped
onion, more pats of butter and six strips of bacon. This will form the
crust. Place pie in a hot (400F) oven for about 2 hours, or until a brown
crust is formed.
Delicious with applesauce or cranberry sauce.
Serves 12.
_Out of Old Nova Scotia Kitchens_ by Marie Nightingale From:
epane@interlog.com (Elissa Pane) Toronto, Canada
Yields
1 Servings
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