| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Casseroles, Chicken, Rice & grai, To post |
8 |
Servings |
INGREDIENTS
| 1 |
|
Whole Baking Chicken; save gizzard |
|
|
Salt And Pepper; to taste |
| 1 1/2 |
c |
Uncooked Rice |
|
|
Chicken Broth |
|
|
Onion And Celery; to taste (optional) |
INSTRUCTIONS
Bake the chicken with seasonings, at 350° until done, about 1 1/2 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 1/2 cups liquid, using pan dripping, cooking liquid from gizzards
and enouth chicken broth to make 3 1/2 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 MC-Recipe Digest V1 #848 by Bill Spalding <billspa@icanect.net>
on Oct 16, 1997
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