Here’s what you will need:
5 lbs of peeled and washed potatoes.
1 Onion chopped
1 to 2 liters of Chicken Stock
1/4 lb of salt pork
1 to 2 lbs of cooked shredded chicken (thighs are the best)
Salt and Pepper to taste.
The modern day process:
Using a juicer, you can breeze through the potatoes and have an exact amount of liquid removed from the spuds. this is important because you will be putting the liquid back into the potatoes in the form of hot chicken stock.
Measure the liquid extracted, less the potato starch. In this recipe it was 1.25  liters.
Cover the potato pulp with plastic wrap until ready to use.
Chop the onion and put in a pot with 1.25 liters of unsalted chicken stock, bring to a boil.
Allow this to boil until the onions are tender, 10 to 15 minutes.
Render your salt pork down to produce about a table spoon of fat while onions and stock are boiling.
Once your onions are tender, in a large mixing bowl add the boiling liquid to the potato pulp a few ladles at at time until everything is incorporated.
In a 4″ deep baking dish (9×12) add the salt pork fat to the bottom to cover.
Then add about 1″ of the potatoes.
Next put your chicken in a layer over the potatoes.
Cover with your remaining potato mixture.
Place in a 350 degree oven until the top crust is golden brown and crispy. This should take from 3 to 4 hours.
Remove from oven and let cool for at least 20 minutes.
Serve on a plate with some micro greens, a pat of butter and a little salt and pepper.

Chef Mike

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