Pate a la Rapture (Rappie Pie) from Nova Scotia

8 qts potatoes
2 chickens (3 to 3 1/2 lbs each)
2 to 3 large onions
salt & pepper to taste
butter, if desired
2 to 3 Tbs chicken bouillon powder (or cubes)

You will need a grater, a large steel bowl, a large roasting pan (17"x12"x2"), and a sturdy cloth bag.

Simmer the chickens in a very large pot on top of the stove with plenty of water, onions and seasonings. When cooked, let cool, separate the meat from the bones and chop meat into pieces. Save the broth.

Meanwhile, peel the potatoes and soak in cold water. Grate about 10 potatoes at a time and then place them in a cloth bag. A juicer comes in "very" handy for this...no one grates them by hand anymore. Do this last, as the potatoes will tend to turn dark as they hit the air. Same taste, just looks weird. I get potato blocks from Nova Scotia that are already strained and ready to mix with the broth.

Anyway, squeeze cloth bag tightly until all the water and starch is removed. Do all the potatoes this way. Save the liquid from the potatoes: measure it! You must measure an equal amount of chicken broth to replace the potato water later.

When the potatoes are all squeezed, loosen them in a large mixing pan or bowl and gradually add the measured chicken broth, stirring slowly. It's usually about 16-20 cups of broth. The potatoes may take on a jelly-like appearance. Be sure there are no lumps. Add salt and pepper to taste and stir, stir, stir!

Cover the bottom of a large, well-greased roasting pan with half the potato mixture. Arrange chicken pieces, chopped onion, and pats of butter on top. Cover with the other half of the potato mixture. Then add a bit of chopped onion, more pats of butter and six strips of bacon. This will form the crust. Place rappie pie in a hot (425F) oven for about a half hour, then turn down to 375F and cook for another 2 hours, or until a brown crust is formed.

Yield: 8 to 12 Servings