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1
Preheat oven to 375 degrees F.
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2
In a roasting pan, roast chicken pieces until golden brown, approximately 1 hour.
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3
Remove chicken from the pan and set aside.
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4
Deglaze pan with approximately 1 cup of water by scraping the bottom of the pan with a wooden spoon to lift up the brown bits.
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5
Transfer liquid to a large stockpot.
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6
Once chicken has cooled, separate the meat from the skin and bone and set aside in a bowl.
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7
Add bone and skin to stockpot.
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8
Pour 2 gallons water into the pot along with unpeeled onions, carrots, and celery.
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9
Bring to a boil, reduce the heat and let simmer for 2 hours, covered.
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10
Drain fat, bones, and vegetables with cone strainer from the broth into a bowl and return strained broth to stockpot.
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11
Add peeled onion, salt, and pepper, to taste.
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12
Simmer for another 30 minutes or until onions are tender.
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13
Keep warm.
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14
Grate potatoes with either a hand grater or juice extractor.
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15
Measuring 2 cups at a time, scoop potato mush into cheesecloth and squeeze until all the liquid is removed.
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16
Do not discard liquid until measured for its volume.
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17
Place potato pulp into a large mixing bowl, while slowly stirring with a wooden spoon, add hot chicken broth measured to the same volume as the discarded potato starch liquid.
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18
Potato mixture consistency is correct when the wooden spoon just slightly falls over when made to stand up in the mix.
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19
Season with salt and pepper, to taste.
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20
Preheat oven to 350 degrees F.
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21
In a saute pan, fry the salt pork just to render the fat, remove salt pork, and set aside.
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22
Add the rendered fat to the roasting pan.
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23
Add a 1-inch layer of potato mixture on top of the fat, then layer reserved chicken meat and repeat process until last layer of potato mixture is on top.
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24
Add salt pork strips to the top of your potato pie and bake for 3 hours or until a brown crust is formed.
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25
A viewer, who may not be a professional cook, provided this recipe.
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26
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.