Mary Clark's Perlow Rice

* Exported from MasterCook II *

Mary Clark's Perlow Rice

Recipe By : Mary Clark--"Soulfood", Palm Beach Post, 10/17/97
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chicken
Rice & Grains To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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)

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 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 3½ cups liquid, using pan
dripping, cooking liquid from gizzards and enouth chicken broth to make 3½
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

- - - - - - - - - - - - - - - - - -