*  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 meat 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 enough 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, Oct 17, 1997

  Posted by: billspa@icanect.net


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