1 Chicken 5-6 lb boiling
5 lb Potatoes
2 md Onions; chopped
1 Celery stalk-diced
1 Carrot; grated
1/4 ts Thyme or
1 Bay leaf
Salt & pepper
Cut chicken into individual pieces. Place in saucepan. Cover with cold
water, bring to a boil. Add onions, celery, carrot, thyme or bay
leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or
till chicken is tender. Peel and grate potatoes over a bowl of cold
water. When chicken is cooked squeeze 1 or 2 cups potatoes at a time
in a piece of cotton till quite dry. Place in a saucepan. When
potatoes are all squeezed dry add as much boiling broth from the
chicken as needed to almost cover potatoes. Stir till thoroughly
mixed. Salt lightly. Simmer over low heat about 10 minutes. Grease
generously a 8″ square baking dish. Spread half potatoes in the
bottom of the pan. Bone the hot chicken and spread over the potatoes,
cover with the half of the potatoes. Mince one small onion very
finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very
small dice. Bake 1/2 hour in 350?F oven or till top is golden brown
and crisp. Serve hot.
Yields
1 Servings