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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt. | 2. Add water until ingredients are just covered. | 3. Bring to boil. | 4. Reduce heat to simmer and skim off any impurities that rise to the surface. | 5. Simmer 2½ hours or until meat is tender. | 6. When done, remove skin and bones from chicken and cut meat into pieces. | 7. Strain stock, discard vegetables and reserve liquid. | 8. Preheat oven to 400°F | 9. Fry bacon until crisp. | 10. Peel potatoes then grate very fine, or purée in a blender. | 11. Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid. | 12. Reserve all liquid. | 13. Place drained potatoes in a large bowl. Measure liquid. | 14. Measure out an equal amount of chicken stock then discard potato liquid. | 15. In a stockpot bring chicken stock to a rolling boil. Gradually stir hot stock into potatoes and mix thoroughly until all lumps are removed. As boiling stock cooks potatoes, they will take on a jelly-like appearance. | 16. Season with salt and pepper. | 17. Stir vigorously. | 18. Cover bottom of a well-greased pan with half of the potato mixture. | 19. Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly. | 20. Cover with the other half of potato mixture and another layer of onions, carrots and butter. | 21. Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms. | 22. Serve piping hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
onion	3		quartered	132.0	30.822	3.63	0.33
carrot	1		sliced	104.96	24.5248	2.3808	0.6144
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
salt	2	teaspoons		-	-	-	-
bacon	8	slices		934.08	2.8672	28.2688	88.9056
potato	15	pounds		5238.9981	1190.001	139.4798	6.1235
salt pepper				-	-	-	-
onion	2		diced	132.0	30.822	3.63	0.33
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.