20 lb Potato; peeled and grated
8 lb Chicken; 2 whole chickens
16 c Chicken broth
2 ts Thyme
1 ts Poultry seasoning
1 ts Sage
2 tb Salt
4 lb Pork roast
2 tb Pepper
5 md Onion; chopped
5 tb Margarine
Place clean, chopped, skinless chicken, roast and seasonings in a large pot
and simmer for 1 1/2-2 hours or until meat falls away from bones. Debone
chicken and cut roast into 1 inch pieces. Return bones to pot and continue
cooking until stock is required.
Peel and grate potatoes. Place pulp in cloth bag, and squeeze until all the
water and starch is removed, and the potatoes are quite dry. Measure the
liquid from the potatoes then discard the liquid.
Loosen squeezed potatoes in a large pan, and gradually add the hot stock in
the amount equal to the liquid removed from potatoes. Stir slowly to scald
potatoes until they look jelly-like while making sure there are no lumps.
Add margarine to potatoes and mix until melted.
Cover the bottom of two 17x12x2 inch pans with half of the potato mixture.
Cover layer of potatoes with chicken and pork. Cover with remaining
potatoes. Bake in a preheated 400 degree oven for 1 1/2-2 hours, or until
crust forms on top. Serve immediately.
Serving Ideas : Serve with Ketchup or Molasses
Yields
24 Servings