Recipe - Mary Clarks Perlow Rice

1 Whole Baking Chicken; save
gizzard
Salt And Pepper; to taste
1 One half cup Uncooked Rice
Chicken Broth
Onion And Celery; to taste
(optional)

Bake the chicken with seasonings, at 350° until done, about 1 One half hrs.
Remove from oven; save pan drippings, and cool chicken. Meanwhile, on top
of stove, boil gizzard and other parts in enought water to cover. Remove,
saving liquid. When cool enought to handle, remove lmeat from baked
chicken; chop up about 1/3 of meat, as well as gizzards. Reserve remainder
of chicken to serve with dinner. Wash rice well. I large pot, cook rice
with 3 One half cups liquid, using pan dripping, cooking liquid from gizzards
and enouth chicken broth to make 3 One half cups. When rice is nearly done, stir
in chopped chicken and gizzards and continue cooking, until rice is
completely done. If desired, onion and celery can be stirred in at this
point.

"Soulfood", Palm Beach Post, 10/17/97

billspa@icanect.net

Recipe by: Mary Clark"Soulfood", Palm Beach Post, 10/17/97

Posted to MCRecipe Digest V1 #848 by Bill Spalding billspa@icanect.net
on Oct 16, 1997