Photo by Mitch61

Pate a la Rapure

⁽¹⁾

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

3 hours Prep: 20 minutes Cook: 2 hours

374 calories per serving view nutrition facts

20 servings suggest servings

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Ingredients

5	pounds	chicken
5	pounds	potatoes
2	each	onions	chopped
1	each	celery stalk	diced
1	each	carrot	grated
1/4	teaspoon	thyme

Directions

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 till chicken is tender.

Peel and grate potatoes over a bowl of cold water.

When chicken is cooked squeeze 1 or 2 cups potatoes at a time in a piece of cotton till 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 ptoatoes.

Stir till thoroughly mixed.

Salt lightly. Simmer over low heat about 10 minutes.

Grease generously a 8andquot; 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 350 degrees F oven or till top is golden brown and crisp.

Serve hot.

Reviews

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.
8 months ago by Mitch61

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Nutrition Facts

Serving Size 243g

Amount per Serving

Calories 374 36% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 102mg	34%
Sodium 119mg	5%
Total Carbohydrate 24.0g	8%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 34.0g	68%

Vitamin A	13%		Vitamin C	16%
Calcium	4%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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