Pati a La Rapure (Rappe Pie)

Recipe by LiisaN
READY IN: 3hrs




  • 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.