INGREDIENTS

INSTRUCTIONS

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 soak in cold water. Grate about 10  potatoes at a time and
then place them in a cloth bag.  Squeeze  tightly until all the water
and starch is removed.  Do all the  potatoes this way. Save the liquid
from the potatoes: measure it. You  must measure an equal amount of
chicken broth to replace the potato  water. When the potatoes are all
squeezed, loosen them in a large pan  and gradually add the measured
chicken broth, stirring slowly. The  potatoes may take on a jelly-like
appearance. Be sure there are no  lumps. Add seasonings and stir, stir,
stir!  Cover the bottom of a well-greased pan with half the potato
mixture.  Arrange chicken pieces, chopped onion, and pats of butter on
top.  Cover with the other half of the potato mixture.  Then add a bit
of  chopped onion, more pats of butter and six strips of bacon. This
will  form the crust.  Place pie in a hot (400F) oven for about 2
hours, or  until a brown crust is formed.  Delicious with applesauce or
cranberry sauce.  Serves 12.  _Out of Old Nova Scotia Kitchens_ by
Marie Nightingale From:  epane@interlog.com (Elissa Pane) Toronto,
Canada  Posted to MM-Recipes Digest  by Marie Bordewisch
<msleukie@mindspring.com> on Oct 26, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1515
Calories From Fat: 1275
Total Fat: 143.8g
Cholesterol: 321.3mg
Sodium: 980.1mg
Potassium: 921.3mg
Carbohydrates: 42.9g
Fiber: 7.7g
Sugar: 19.1g
Protein: 19.1g