Yield: 8 Servings
|1 \N||Whole Baking Chicken; save gizzard|
|\N \N||Salt And Pepper; to taste|
|1½ cup||Uncooked Rice|
|\N \N||Chicken Broth|
|\N \N||Onion And Celery; to taste (optional)|
Bake the chicken with seasonings, at 350° until done, about 1½ 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 ⅓ of meat, as well as gizzards. Reserve remainder of chicken to serve with dinner. Wash rice well. I large pot, cook rice with 3 ½ cups liquid, using pan dripping, cooking liquid from gizzards and enouth chicken broth to make 3 ½ 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@...
Recipe by: Mary Clark--"Soulfood", Palm Beach Post, 10/17/97 Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@...> on Oct 16, 1997