Mary Clark's Perlow Rice

Bake the chicken with seasonings, at 350until 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 enough water to cover. Remove, saving liquid.

When cool enough to handle, remove meat 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 enough 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