Ingredients:
1 (4 lb) chicken, cut up
1 cup onions, chopped
1 cup carrots, chopped in big pieces
1 stalk celery, cut up in big pieces
2 teaspoons salt
1/4 cup butter
8 lbs potatoes
Directions:
Cook chicken, onions, carrots, celery, and salt in water to cover.
Bring to a boil and simmer for about 2 hours.
Remove skin and bones and cut chicken in small pieces.
Strain broth.
Peel potatoes, grate very fine like you would make potato pancakes.
Or puree in blender.
Working with 2 cups at a time, squeeze it in a clean cloth to remove as much liquid as possible {save liquid}.
Empty potato into a large bowl {the potatoes will look like snow}.
Measure liquid and discard, measure an equal amount of the very hot broth and gradually mix in the grated potatoes.
{Potato will swell}The potato will change color.
Spread 1/2 in a greased pan 15×20 and cover with chicken, spread the rest on top.
Dot with butter, it will make the crust golden brown.
Bake at 400 until top start to brown {30 minutes}.
Lower oven to 350 and continue baking for another 2 hours.
This may be made with beef, clams etc.
You can serve it with pickles.
Servings: 10
Time preparation: 45 min.
Time total: 165 min.