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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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I was brought up on this. We always had it for special days. At home this was made more than roast beef. Ingredients:
1 (4 lb) chicken, cut up |
1 cup onion, chopped |
1 cup carrot, chopped in big pieces |
1 stalk celery, cut up in big pieces |
2 teaspoons salt |
1/4 cup butter |
8 lbs potatoes |
Directions:
1. Cook chicken, onions, carrots, celery, and salt in water to cover.
2. Bring to a boil and simmer for about 2 hours.
3. Remove skin and bones and cut chicken in small pieces.
4. Strain broth.
5. Peel potatoes, grate very fine like you would make potato pancakes.
6. Or puree in blender.
7. Working with 2 cups at a time, squeeze it in a clean cloth to remove as much liquid as possible {save liquid}.
8. Empty potato into a large bowl {the potatoes will look like snow}.
9. Measure liquid and discard, measure an equal amount of the very hot broth and gradually mix in the grated potatoes.
10. {Potato will swell}The potato will change color.
11. Spread 1/2 in a greased pan 15x20 and cover with chicken, spread the rest on top.
12. Dot with butter, it will make the crust golden brown.
13. Bake at 400 until top start to brown {30 minutes}.
14. Lower oven to 350 and continue baking for another 2 hours.
15. This may be made with beef, clams etc.
16. You can serve it with pickles.
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