Rappie Pie | Acadian Grated Potato and Chicken Casserole

Put the whole chicken in a pot, cover with cold water, and add the onion, bay leaf, black pepper, and salt. Bring to a boil, skim the foam, and reduce the heat; the surface should quiver, not bubble vigorously. Cook for 60 minutes. Cut into the thickest part of the thigh near the bone and check the internal temperature: if it is below 74°C / 165°F, cook for 10 more minutes.

Remove the chicken from the broth and let it cool until it is comfortable to handle. Remove the skin and bones, then pull the meat into finger-thick shreds. Strain the broth through a fine-mesh sieve and keep it simmering over the lowest heat; if it cools before it meets the potatoes, the starch will not gel.

Peel the potatoes and grate them on the finest side of a grater. If using a food processor, choose the fine shredding blade; do not puree them. Do not let the grated potatoes sit or they will darken. Do not rinse them, since washing removes the starch.

Place the grated potatoes in the center of a clean cheesecloth. Gather the edges, twist, and squeeze the liquid into a measuring cup. Squeeze as firmly as you can; the potato pulp left behind should be dry and crumbly. Note the volume of liquid; you will use that measurement in the next step.

Put the squeezed potatoes in a large bowl. Gradually add the same volume of boiling chicken broth as the liquid you measured, stirring with a wooden spoon. The mixture will turn from white to translucent gray and take on a paste-like consistency; this means the starch has gelled. Taste and adjust the salt.

Spread half the potato mixture in a greased deep baking pan, distribute the chicken evenly over it, then cover with the remaining potato mixture and smooth the surface with a wet spatula. Sauté the onion in butter until golden and spoon it over the top with the butter. Bake at 190°C / 375°F for 40 minutes, until the surface puffs and forms a crisp crust.