Chicken Hash

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James Beard


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1 large onion, finely chopped

2 tablespoons butter

5 potatoes, boiled, cooled, and diced

Salt and freshly ground pepper to taste

1 teaspoon dried rosemary, crushed

2 1/2 cups light and dark chicken meat, refrigerated overnight in its pan juices deglazed in white wine, and diced

2 to 3 chicken gizzards, finely chopped

1/3 cup heavy cream

1/2 cup parsley, chopped

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