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Name: Mary Clarks Perlow Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: salt and pepper to taste; Chicken broth; 1 1/2 c Uncooked Rice; Onion And Celery; to taste; 1 Whole Baking Chicken; save

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INGREDIENTS

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

INSTRUCTIONS

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 billspa@icanect.net 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

NOTES

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Mary Clarks Perlow Rice

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

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    billspa@icanect.net    Recipe by: Mary Clark--"Soulfood", Palm Beach Post, 10/17/97    Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@icanect.net>  on Oct 16, 1997

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Nutrition

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Serving Size: 1 Serving (38g)
Recipe Makes: 8 Servings

Calories: 134
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 134

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