Rappy Pie Acadian Food Recipes

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.

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:

• Cut up chickens; wash; place in stock pot with celery, carrot, onion, bay leaf, thyme and salt.
• Add enough water to cover well (about 5 cups).
• Simmer about 1 hour, or until chicken is just cooked.
• Remove chicken from broth; reserve broth.
• Skin and bone chicken; cut meat into 1 or 2 inch chunks.
• Peel potatoes and reserve in cold water to keep them from turning black.
• Grate potatoes into a bowl of cold water.
• When all potatoes are grated, squeeze out as much water as possible.
• Grease a 4-cup casserole with the 2 tablespoons butter.
• Spread 1/2 of the potatoes into bottom and sides of buttered casserole.
• Salt and pepper to taste.
• Place cut-up chicken pieces on top of potatoes in casserole.
• Spread on the remaining 1/2 of the potatoes.
• Measure out 4 or 5 cups of the reserved broth; bring to a boil; pour on the pie.
• Dot with the 3 Tablespoons of butter, salt and pepper.
• Bake in 400 degree Fahrenheit oven for 1-1/2 to 2 hours.