Rappie Pie (Chicken Potato Kugel)

This is a traditional Acadian recipe from Nova Scotia, which I slightly adapted to serve as the centerpiece for Yom Haatzmaut. In this form, it could easily pass as a traditional Jewish kugel or Israeli pashtida. 

Ingredients 

1 whole chicken

8 cups water

6-8 Potatoes 

1 large onion, trimmed with peel

1 large onion, peeled

1 large Carrot, peeled

1-2 stalks Celery, with leaves

2 parsnips

2 fresh bay leaves

Salt and pepper
Directions 

1. Cut chicken into pieces, reserving skin and fat

2. Cut the skin into small pieces, and render over low heat in small pan

3. boil chicken with veg to make well seasoned broth, until chicken is just cooked through. 

4. Debone chicken and cut into bite sized pieces

5. Add bones and trimmings back to stock pot and continue to simmer

6. Grate potatoes, 1 parsnip, 1 onion. squeeze out all water in cheesecloth or large strainer. Weight down so it drains completely. 

7. Add back broth to potatoes equal to volume of liquid that was drained. Stir well. Adjust amount of broth, should be slightly soupy but well incorporated, about 3 cups. 

8. Into greased baking pan, add half of the potatoes, spread chicken, then remainder of potatoes. Top with pieces of chicken skin and drizzle with about 2 TB of the rendered schmaltz. Slices of the boiled carrot and parsnip can also be added for decoration. 

9. Bake 45 minutes at 425°F, lower heat to 400°F and bake additional hour or until potatoes are cooked through, broth has been absorbed, and top is golden brown and pulling away from edges of pan. 
Serving

For a festive meal, serve the strained broth as first course, with challah to sop. The pie is both a main course and side dish, liven and lighten up the plate with a generous spoonful of Israeli salad dressed with lemon juice and garnished with flat parsley. Salt, pepper, and harissa should be provided to season to taste. 
Notes

1. The traditional recipe calls for buttering the dish, and topping with bacon or salt pork instead of chicken skin. 

2. Use PEI potatoes if you can get them, or other thin skinned northeastern potato. No need to peel unless you really want to. 

3. Use a pressure pot to speed up the soup making. 20 minutes under pressure is plenty 

4. Add extra chicken bones, wing tips, giblets, and feet to make a richer broth. Instead of a whole chicken, use 4-6 chicken leg quarters 

5. To make the grating easy, use food processor. Mine doesn’t have a grating disc, so I use either the julienne or fine shred disc, then pulse with blade in batches to break up the strands. This is the technique I use for making latkes. Works great, is super fast, and no skinned knuckles!

6. Butter and maple syrup are traditional condiments, but I don’t see it. 
Ref: https://www.justapinch.com/recipes/main-course/chicken/rappie-pie.html 

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