Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 pk Chicken livers and gizzards
or
ROUX
Preparation
Boil giblets until tender. Chop and set aside, reserving the stock. Saute celery, Bell pepper and onion in 1 tablespoon cooking oil. Add giblets and, last, green onion tops. Add roux. Add 1 cup stock. Cook slowly until mixture thickens, then add to cooked rice. Heat in covered casserole for 20 minutes at 250 degrees. Serves 6-8 PAT PATE REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
