I'm not so sure about this Acadian Rappie Pie, but here goes - Yarmouth and Acadian Shores Recip

Recipe: http://adventuresineverydaycooking.com/recipes/rappiepie/ 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! Original recipe from by: https://www.yarmouthandacadianshores.com/ Rappie Pie Ingredients: 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 Directions: - 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. Ingredients: Green onions (scallions) Large grained kosher salt Directions: - 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/ #acadianrecipes #Canadianrecipes #RappiePie ****Links to my favorite things**** 🧂 Lynker Salt/Pepper Grinders (affiliate link): https://amzn.to/40PG6ej 🧤Oven gloves I use (affiliate link): https://amzn.to/3PesyCv 👕 My MERCH is here: http://tee.pub/lic/zCPUJ9t3EZk 🥣 Visit my website at http://www.AdventuresinEverydayCooking.com 💞My Patreon https://www.patreon.com/adventuresineverydaycooking 🔪My Pampered Chef website https://www.PamperedChef.com/pws/AECHeather/ 🖥️Find me on Facebook at https://www.facebook.com/AdventuresinEverydayCooking 🐤Follow me on Twitter at https://twitter.com/AECHeather 📸Follow me on Instagram at @AdventuresinEverydayCooking Edited by Kevin Bloomquist - Editing@Bloomquist.com