Acadian Rapure

Acadian Rapure Recipe


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  • Author: Johanne Bosse
  • Yield: Serves 8


Thanks to Pierre from
for sharing his recipe and also special thanks to Brûlerie du vieux moulin for providing the amazing Brazilian coffee made right here in Clare area.


Units Scale
Rapure Acadien
  1. Cook 1 chicken in water, onion, salted chives, 3 tbsp of salt and 1 tbsp of pepper. Once cool remove the meat from the bones and make stock or store bought stock may also be used.
  2. In a large bowl put the following;
  • 4 lb of grated potatoes,
  • 1/4 pound butter
  • 1 1/2 tbsp salted herbs
  • 1 tsp salt
  • 1/2 tsp pepper
3. Stir continuously.
4. Gradually pour 20 to 22 cups of boiling chicken broth over the potatoes, do this in three stages
Thoroughly mixing after each.
5. Grease a 12×18-in pan, spread half of the potato mixture in the pan, top with the boneless chunks of chicken, and cover with the remaining potato mixture.
6. Bake at 350 for 3 hours, when it comes out it should be brown, crusty, and delicious!
Rapure can be topped with butter, molasses, ketchup, served with chow chow or mustard pickles.

  • Category: Chicken, Entrees, recipes