Cut fowl into pieces, cover
with water and cook. Add finely
chopped onions, salt and
pepper. Peel, wash, and grate
potatoes, noting how much there is in the pan. Squeeze potatoes in a bag, about 2 cups at a time until quite dry. Pack in a bowl. When they are all squeezed, loosen them up in a large pan. Gradually add boiling broth from chicken, stirring slowly. If there is not enough broth, add boiling water until there is as much potato mixture as before they were squeezed. Grease 17 x 12 inch pan. Spread in half of potatoes, distribute chicken evenly over them, and then cover with remaining potato mixture. Bake at 400 °F for 2 hours or until brown and crusty.

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