Pati A La Rapure Rappe Pie Recipes

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.

RAPPIE PIE

Steps:

• Preheat oven to 375 degrees F.
• In a roasting pan, roast chicken pieces until golden brown, approximately 1 hour. Remove chicken from the pan and set aside. Deglaze pan with approximately 1 cup of water by scraping the bottom of the pan with a wooden spoon to lift up the brown bits. Transfer liquid to a large stockpot. Once chicken has cooled, separate the meat from the skin and bone and set aside in a bowl. Add bone and skin to stockpot. Pour 2 gallons water into the pot along with unpeeled onions, carrots, and celery. Bring to a boil, reduce the heat and let simmer for 2 hours, covered. Drain fat, bones, and vegetables with cone strainer from the broth into a bowl and return strained broth to stockpot. Add peeled onion, salt, and pepper, to taste. Simmer for another 30 minutes or until onions are tender. Keep warm.
• Grate potatoes with either a hand grater or juice extractor. Measuring 2 cups at a time, scoop potato mush into cheesecloth and squeeze until all the liquid is removed. Do not discard liquid until measured for its volume. Place potato pulp into a large mixing bowl, while slowly stirring with a wooden spoon, add hot chicken broth measured to the same volume as the discarded potato starch liquid. Potato mixture consistency is correct when the wooden spoon just slightly falls over when made to stand up in the mix. Season with salt and pepper, to taste.
• Preheat oven to 350 degrees F.
• In a saute pan, fry the salt pork just to render the fat, remove salt pork, and set aside. Add the rendered fat to the roasting pan. Add a 1-inch layer of potato mixture on top of the fat, then layer reserved chicken meat and repeat process until last layer of potato mixture is on top. Add salt pork strips to the top of your potato pie and bake for 3 hours or until a brown crust is formed.

RAPPIE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
• Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
• Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
• Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
• Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
• Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.

RAPPY PIE (ACADIAN FOOD)

Steps:

• Cook chicken, onions, carrots, celery, and salt in water to cover.
• Bring to a boil and simmer for about 2 hours.
• Remove skin and bones and cut chicken in small pieces.
• Strain broth.
• Peel potatoes, grate very fine like you would make potato pancakes.
• Or puree in blender.
• Working with 2 cups at a time, squeeze it in a clean cloth to remove as much liquid as possible {save liquid}.
• Empty potato into a large bowl {the potatoes will look like snow}.
• Measure liquid and discard, measure an equal amount of the very hot broth and gradually mix in the grated potatoes.
• {Potato will swell}The potato will change color.
• Spread 1/2 in a greased pan 15x20 and cover with chicken, spread the rest on top.
• Dot with butter, it will make the crust golden brown.
• Bake at 400 until top start to brown {30 minutes}.
• Lower oven to 350 and continue baking for another 2 hours.
• This may be made with beef, clams etc.
• You can serve it with pickles.