You will need a grater, a large pan (17"x12"x4"), and a cheese cloth.

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 cheese cloth. 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 the potato mixture.

Arrange 1\2 of the chicken pieces,and pats of butter on top.

Cover with the potato mixture. Then add more pats of butter and pieces of chicken. Cover with the potato mixture and more pats of butter. 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.

TIP Use a Juicer to squeeze the juice out of the potato