Pate a la rapure(Rappie Pie)

Directions

Pate a la Rapure Depending on the number of people you want to feed, 10 lbs of potatoes will yield 2 lbs of grated squeezed potatoes. I usually grate 20 lbs giving me 4 lbs of grated and squeezed potatoes. Adjust accordingly. Boil 2 to 5lbs of chicken, 1 large chopped onion may be added at this point. Reserve liquid, pull meat off bones. Grate potatoes, squeeze potatoes in cheesecloth and reserve liquid and measure amount removed. In a large bowl, put in potatoes and stir in boiling stock a cup or two at a time until water is absorbed, add boiling liquid and stir until most pre-measured stock is used. This will give the desired consistency. Put about half the potato mixture on the bottom of your pan, spread meat and layer remaining potato mixture on top. Put in preheated 400 deg oven for 30 minutes then 350 deg oven for about 2½ 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.