Cooking time: 1 hour
1) Place the cleaned chickens, pork chops and seasonings into a large pot covered with cold water. Simmer for 1.5 to 2 hours until the meat falls easily off the bones.
2) Remove the meat and cut into small pieces, placing them into a large bowl. Return the bones to the pot and continue cooking until the stock is required.
3) Peel the potatoes, soaking in cold water to retain color until needed. Finely grate about 10 potatoes at a time with a hand grater or in a food processor. Place the grated potatoes into a cheesecloth bag and squeeze until all the water and starch is removed and the potatoes are quite dry. Repeat for the rest of the potatoes. Measure the liquid removed from the potatoes as equal amounts of stock will be added later.
4) Finely dice the onions and then caramelize them in a pan.
5) Put all of the dried potatoes into a large bowl and gradually add the hot stock in the amount equal to the liquid removed from the potatoes. Stir slowly to scald the potatoes until they have a jelly-like consistency, making sure there are no lumps.
6) Cover the bottom of a well-greased 20 x 12 x 3.5 inch pan with half of the potatoes. Place a layer of the chicken and pork mixture atop the potatoes. Then, place a layer of onions atop the chicken and pork. Cover all of this with the rest of the potatoes. Place the bacon slices atop the potatoes.
7) Bake in a preheated over at 350 degrees Fahrenheit for 3.5-4 hours, or until a golden crust forms on top.
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Serve it between 12° and 14° C in a white wine glass.
Its dry and intense flavour adapts to difficult and risky pairings.
Its composition allows it to be stored in open bottles for months.
