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Instructions 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

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In a roasting pan, roast chicken pieces until golden brown, approximately 1 hour. Remove chicken from the pan and set aside. Deglaze pan with approximately 1 cup of water by scraping the bottom of the pan with a wooden spoon to lift up the brown bits. Transfer liquid to a large stockpot. Once

Preheat the oven to 400°. Butter a medium glass or ceramic baking dish. Coarsely grate the potatoes and transfer to a coarse stainless-steel sieve. Using a spatula, press on the potatoes to extract as much liquid as possible. In a skillet, cook the potatoes in the stock over moderate heat until

1. In a large pot, boil chicken and pork meat, salt and pepper for 1 to 2 hours. 2. Remove bones from meat. 3. Save broth. 4. Prepare rappie pie mix according to directions of package. 5. Pour 1/2 of potato mixture into 10 x 15 x 4inch buttered pan. Add cooked meat, then pour remaining potato

You will need a grater, a large pan (17"x12"x2"), and a sturdy cloth bag. Simmer the chickens in a pot on top of the stove with plenty of onions and seasonings. When cooked, separate the meat from the bones and chop meat into pieces. Save the broth. Meanwhile, peel the potatoes and
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Rappie Pie Recipe