"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Hash Recipe

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This recipe for Chicken Hash, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles & Chris Boyette
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Chicken pieces with skin and bones (breasts, legs, thighs, wings, etc)
4-6 medium potatoes (any kind)
1 onion (small or medium size)
1-2 cans of chicken broth
1 can of water
Dried parsley flakes, salt, pepper to taste
Fresh parsley if available

Directions:
Directions:
Pre-heat oven to 350 degrees Fahrenheit.
Thinly slice potatoes and arrange half of them in a buttered casserole dish. This first layer should be two to three potato slices deep. Sprinkle with pepper, a little salt (consider the high sodium content of the chicken broth) and parsley flakes. Thinly slice and separate the onion into rings, arrange half of the onion over the first layer of potatoes. Place the remaining half of potatoes over the first layer in the casserole dish and then place the second half of the onion over this. Salt and pepper and sprinkle more dried parsley over the second layer of potatoes and onions. Pour the chicken broth and water into the dish along the side, so as not to disturb the seasonings on the potatoes and onions. The potatoes should be “swimming” in the liquid but not completely covered in it. Add more chicken broth or water if necessary. (Keep in mind, the liquid level will rise as the potatoes and chicken cook.) Place your favorite chicken pieces on top of the seasoned potatoes and onions. Salt and pepper the chicken and sprinkle a few fresh parsley leaves, if available, over the whole dish or use more dried parsley. Bake for 90 minutes to 2 hours, depending on the thickness of the chicken parts, (breasts and thighs take longer to cook than wings and legs). Check doneness with a sharp fork. The skin should appear brown and crisp and the chicken should be tender to the bone.

Note: You can adjust the recipe as needed in order to make as many servings as you need. Use a larger or smaller casserole dish, add more potatoes or use fewer depending on the size of your dish. If you want to make a thin “gravy” you can lightly sprinkle flour on each layer of potatoes before topping with onion and seasonings. Add a little butter or margarine to each layer if you do this. When the dish is finished cooking remove the chicken, carefully stir the potatoes and juices and replace the chicken before serving. Seasoned pepper adds a little more flavor to the dish if you wish to use that instead of regular pepper.

 

 

 

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