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Ingredientes
- 20 lb Potato, peeled and grated
- 8 lb Chicken, 2 whole chickens
- 16 c. Chicken broth
- 2 tsp Thyme
- 1 tsp Poultry seasoning
- 1 tsp Sage
- 2 Tbsp. Salt
- 4 lb Pork roast
- 2 Tbsp. Pepper
- 5 med Onion, minced
- 5 Tbsp. Margarine
Direcciones
- Place clean, minced, skinless chicken, roast and seasonings in a large pot and simmer for 1 1/2-2 hrs or possibly till meat falls away from bones. Debone chicken and cut roast into 1 inch pcs. Return bones to pot and continue cooking till stock is required.
- Peel and grate potatoes. Place pulp in cloth bag, and squeeze till all the water and starch is removed, and the potatoes are quite dry. Measure the liquid from the potatoes then throw away the liquid.
- Loosen squeezed potatoes in a large pan, and gradually add in the warm stock in the amount equal to the liquid removed from potatoes. Stir slowly to scald potatoes till they look jelly-like while making sure there are no lumps.
- Add in margarine to potatoes and mix till melted.
- Cover the bottom of two 17x12x2 inch pans with half of the potato mix.
- Cover layer of potatoes with chicken and pork. Cover with remaining potatoes. Bake in a preheated 400 degree oven for 1 1/2-2 hrs, or possibly till crust forms on top. Serve immediately.
- Serving Ideas : Serve with Ketchup or possibly Molasses
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1231g | |
| Recipe makes 12 servings | |
| Calories 1099 | |
| Calories from Fat 388 | 35% |
| Total Fat 43.19g | 54% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.87g | |
| Cholesterol 216mg | 72% |
| Sodium 1966mg | 82% |
| Potassium 3420mg | 98% |
| Total Carbs 105.12g | 28% |
| Dietary Fiber 14.8g | 49% |
| Sugars 6.19g | 4% |
| Protein 71.5g | 114% |
