- 1 (5-pound) chicken
- 3 medium onions, quartered
- 1 medium carrot, sliced
- 1 celery stalk
- 2 tsps salt
- 8 strips bacon
- 15 medium potatoes (about 8 pounds)
- salt and pepper to taste
- 2 medium onions, diced
- 2 carrots, sliced
- 4 ounces butter
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 and 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.