* Exported from MasterCook II *
Mary Clark's Perlow Rice
Recipe By : Mary Clark
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Baking chicken -- save gizzard
Salt and pepper -- to taste
1 1/2 c Uncooked rice
Chicken broth
Onion and celery -- to taste (optional)
Bake the chicken with seasonings, at 350 F until done, about 1-1/2
hours. Remove from oven; save pan drippings, and cool chicken.
Meanwhile, on top of stove, boil gizzard and other parts in enough
water to cover. Remove, saving liquid.
When cool enough 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. In 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.
Recipe FROM: Soulfood, Palm Beach Post, 10/17/97
Posted by:
[email protected]
- - - - - - - - - - - - - - - - - -
