Danny Gaulden
1/2 pound chicken gizzards Servings: 1
1/2 pound chicken livers
1/2 pound ground pork
2 medium onions — chopped
2 ribs celery — chopped
1 bell pepper — chopped
2 cloves garlic
1 1/2 cups uncooked rice
3 cups giblet stock water
2 teaspoons cayenne pepper
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon dry mustard
2 stalks green onion — chopped
2 sprigs parsley — chopped
Place giblets (gizzards and livers) in 3 cups boiling water. Boil until tender (about 20 minutes).
Remove giblets and save water as stock. Separate and chop liver and gizzards. Add one tablespoon of oil to skillet and brown ground pork and gizzards about six minutes. Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add a little butter, and simmer for about ten minutes. Add the stock, and simmer for five minutes. Add the rice, chicken livers, green onions, and parsley. Stir and simmer five minutes. Cover and reduce to a low heat level. Cook until rice is fluffy (about 10 minutes or more).
NOTES: Some people get turned off with giblets–don’t let this fool you. It is very good, and a treat to enjoy. I love this stuff.