Recipe by LiisaN
A French-Canadian potato casserole-very similar to a hash-brown casserole. Comfort food. Found this on the internet in response to a conversation. I am posting for safe-keeping.
- 1 (5 lb) chicken
- 3 medium onions, quartered
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 2 teaspoons salt
- 8 slices bacon
- 15 medium potatoes (about 8 pounds)
- salt and pepper
- 2 medium onions, diced
- 2 carrots, sliced
- 4 ounces butter
Directions See How It's Made
- 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.