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Rappie Pie
Trottier Family, Middleton, MA
“Truly a meat and potato meal. This dish has been made by our family for generations and served on special occasions. An un- common meal here in the USA but a very common dish served in Nova Scotia by Acadians.”
Michelle and Ron Trottier
INGREDIENTS Serves 6 to 8
1 (5-pound) chicken, cut into serving pieces
3 medium yellow onions, chopped
Salt
4 ounces salt pork fat, finely sliced
10 pounds potatoes Ground black pepper Unsalted butter
PREPARATION
1. In a stockpot, combine the chicken, onions and 2 tea- spoons salt and add water to cover. Set over high heat and bring to a boil. Lower the heat and simmer un-
til the meat is tender and the broth is richly flavored, about 2 1⁄2 hours. Remove the chicken from the broth. When it is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Cut the meat into bite-sized pieces. Reserve the broth.
2. Preheat oven to 400°F. Place half of the salt pork
in a deep baking dish and place in the oven (the ren- dered salt pork will grease the dish). When the salt pork is rendered, remove the dish from the oven.
88 – TASTE OF HOME