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1
In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt.
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2
Add water until ingredients are just covered.
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3
Bring to boil.
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4
Reduce heat to simmer and skim off any impurities that rise to the surface.
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5
Simmer 21/2 hours or until meat is tender.
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6
When done, remove skin and bones from chicken and cut meat into pieces.
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7
Strain stock, discard vegetables and reserve liquid.
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8
Preheat oven to 400u00b0F
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9
Fry bacon until crisp.
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10
Peel potatoes then grate very fine, or puree in a blender.
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11
Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid.
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12
Reserve all liquid.
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13
Place drained potatoes in a large bowl. Measure liquid.
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14
Measure out an equal amount of chicken stock then discard potato liquid.
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15
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.
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16
Season with salt and pepper.
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17
Stir vigorously.
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18
Cover bottom of a well-greased pan with half of the potato mixture.
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19
Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly.
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20
Cover with the other half of potato mixture and another layer of onions, carrots and butter.
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21
Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms.
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22
Serve piping hot.
