I’m not so sure about this Acadian Rappie Pie, but here goes.
I love to take requests, so when KristaNickerson693 suggested I make Rappie Pie, off to google I went. But, most of the recipes were for massive amounts of ingredients but not a lot of seasonings. So I instead polled my Canadian friends just to make sure I wasn’t being punked, is this actually what I’m supposed to make? Luckily I had a couple friends in the great North who’d heard of it and were able to point me in the direction of Yarmouth and Acadian Shores website where they had a traditional recipe for me to try that didn’t have 40lbs of potatoes. And well… here are those results. I’m still not sure if I was punked…
Thank you KristaNickerson693 for suggesting this! It was quite an adventure!
- 10 lbs bag of potatoes, peeled and grated
- 5 lbs of chicken (1 whole chicken)
- 1 onion, quartered
- 1 heaping tablespoon of salted green onions (see recipe below)
- 20 cups water
- ½ tsp salt
- ¼ tsp pepper
- 6 tablespoons of butter
- 6 slices of uncooked bacon, chopped
- Butter for greasing your pan
- Cut up the chickens and add them to 20 cups of water. Add in the quartered onion, salted green onions, salt and pepper. Bring the water to a boil until the chicken is cooked (about an hour)
- While the chicken is cooking, prepare the potato mixture. Peel the potatoes then grate them into a bowl covered with cheesecloth. Squeeze the potatoes well to remove all the juice. Transfer the potatoes to a large heat-safe bowl.
- Remove the cooked chicken from the broth mixture and allow chicken to cool before shredding it into bite sized pieces.
- Preheat your oven to 350°F. Grease a large baking dish.
- If your broth has cooled too much, be sure to bring your both back to a boil before adding it to your potato pulp. Stirring constantly, add boiling broth (1 cup at a time) to your potato pulp. The consistency will be runnier with the more broth you add, so be sure to stop when it’s similar to porridge.
- Pour half of the potato mixture into a greased pan and add the chicken scattered over the top. Pour the remaining potato mixture over the top of the chicken and smooth.
- Add chopped bacon to the top alongside pats of butter.
- Bake for 2-3 hours or until bacon is cooked and the potatoes are golden brown.
Acadian Salted Green Onions (scallions) are a staple of Acadian cooking. There is no real recipe for salted onions, but the concept is incredibly simple: Add salt to the onions to preserve them.
- Green onions (scallions)
- Large grained kosher salt
- Chop up the green onions discarding the roots.
- Place them in a large bowl and add enough salt to coat the onions. Toss and add a bit more salt.
- Let sit overnight then add a bit more salt the next day. Pack your onions into mason jars to preserve.
Original recipe from by: https://www.yarmouthandacadianshores.com/
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Edited by Kevin Bloomquist – Editing@Bloomquist.com