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3. Meanwhile, peel the potatoes and grate them very finely using a box grater, a blender or a food processor. Working with about 1 cup at a time, squeeze the potatoes through a piece of cheese- cloth to extract as much liquid as possible; reserve the liquid. Transfer the de- hydrated potato mixture to a large bowl and cover with a damp cloth. When you have extracted all of the potato liquid, measure it.
4. Taste the chicken broth and adjust the seasoning with salt and pepper. Measure enough chicken broth to equal the amount of ex- tracted potato liquid. You can now discard the potato liquid.
5. Bring the measured broth
to a boil and gradually add it, 1 cup at a time, to the dehydrated potato mixture. Mix thoroughly and adjust the seasoning with salt and pepper. Spread half of the potato-broth mixture in
the greased pan. Place the chicken on top, then layer the remaining potato mix- ture over the chicken. Top with the remaining salt pork.
6. Bake for 30 minutes, then lower the oven temperature to 350°F. Continue baking until a golden crust forms on top, about 2 hours more. Serve with butter, salt and pepper.
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