There are many many versions of Tourtiere. This one is from Gaspe, Quebec.
Originally the tourtiere would have been made with carrier pigeons or tourts as they were known in France. Since the disappearance of these birds different mixtures of meat have been used with each region having its own preferences.
This is traditionally served on Christmas Eve, but is good anytime.
- 1 (4 - 5 lb chicken)
- i onion stuck with 1 whole clove
- 1 bunch celery leaves
- 1 carrot, sliced
- 1 sprig parsley
- 1 small bay leaf
- pinches of thyme and margjoram
- 1 tbsp salt or to taste
- 2 lbs lean ground pork
- (use the chicken broth left over from cooking chicken)
Add the chicken to a pot with sufficient cold water to cover the chicken.
Cover the pan and cook over low heat until chicken is tender. Cool in the broth for 1 hour.
Cover and cook over low heat for 2 hours.
Add the chicken meat to the pork, mix well and taste to see if you need to add more seasonings.
Allow to cool.
Prepare enough pastry for two - two crust pies.
Divide into 4 equal portions and roll each out separately.
Use two portions to line two deep dish 9 inch pie pans.