Pati A La Rapure

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pati A La Rapure to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pati A La Rapure, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• (Rappe Pie)
• Prep Time: 3 Hours
• Yields: 12 Servings
• Ingredients:
• ● 1 (5-pound) chicken
• ● 3 medium onions, quartered
• ● 1 medium carrot, sliced
• ● 1 celery stalk
• ● 2 tsps salt
• ● 8 strips bacon
• ● 15 medium potatoes (about 8 pounds)
• ● salt and pepper to taste
• ● 2 medium onions, diced
• ● 2 carrots, sliced
• ● 4 ounces butter

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method: In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt

Step 2: Technique & Execution

Add water until ingredients are just covered

Step 3: Technique & Execution

Reduce heat to simmer and skim off any impurities that rise to the surface

Step 4: Technique & Execution

Simmer 2½ hours or until meat is tender

Step 5: Technique & Execution

When done, remove skin and bones from chicken and cut meat into pieces

Step 6: Technique & Execution

Strain stock, discard vegetables and reserve liquid