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 email@example.com Recipe by: Mary Clark--"Soulfood", Palm Beach Post, 10/17/97 Posted to MC-Recipe Digest V1 #848 by Bill Spalding
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 19.8mg||1 %|
|Potassium 28.5mg||1 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 28.6g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 134
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