Roasted Baby Chicken With Rosemary Gnocchi

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James Beard


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1/2 medium Idaho potato

1 cup reduced rich chicken stock

1/2 cup polenta

1 tablespoon Egg Farm Dairy clabbered cream

2 tablespoons rosemary, finely minced

1/2 cup flour

Legs and breasts of 6 baby chickens

Salt and pepper to taste

3 to 4 tablespoons vegetable oil

1 1/2 cups white wine

2 cups chicken stock

1 teaspoon butter

1 bunch fresh lemon thyme

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