Rice Dressing
(from cokerlj’s recipe box)
My mom used to make this all the time with a Sunday roasted hen.
Source: Millie Vasek Bartek
Categories: Rice
Ingredients
- 2-3 cups uncooked long grain rice
- Chicken broth needed to cook rice in (not needed if your chicken has gizzards, neck & liver)
- 1/2 cups chopped onion
- 1/2 cups chopped celery
- 1/2 cup butter or margarine
- 1 tablespoon minced fresh parsley
Directions
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Melt butter in a 3-4 quart saucepan. Sauté until tender the onions and celery.
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Add neck, gizzard and liver. Add about 2-3 quarts water. Salt and pepper to taste. Also parsley.
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NOTE: If your chicken didn’t come with the neck and gizzard you will need the chicken broth. YOU WILL NOT NEED SALT BECAUSE THE BROTH HAS SALT.
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Bring to a boil, reduce heat and simmer until neck and gizzard is done. Remove liver and give to your dog or cat unless you like chicken liver.
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Cut up gizzard and neck meat and toss back into liquid along with rice adding as much water or broth as needed.
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Simmer until broth is absorbed and rice is tender.
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Serve with roast chicken and gravy made from the drippings from your chicken. YUMMM!