Mary Clarks Perlow Rice

Ready in 1h

Try this Mary Clarks Perlow Rice recipe, or contribute your own.


salt and pepper; to taste
Chicken broth
1 1/2 c Uncooked Rice
Onion And Celery; to taste
1 Whole Baking Chicken; save

Original recipe makes 8 Servings



Bake the chicken with seasonings, at 350? until done, about 1 1/2 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 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. "Soulfood", Palm Beach Post, 10/17/97 Recipe by: Mary Clark--"Soulfood", Palm Beach Post, 10/17/97 Posted to MC-Recipe Digest V1 #848 by Bill Spalding on Oct 16, 1997

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