(A Creole dish)
6 cup chicken stock (homemade or canned)
2 lb chicken gizzards
2 lb chicken livers
1 tsp salt
1 tsp Worcestershire sauce
1/2 tsp cayenne, or to taste
3 tsp bacon drippings
2 medium yellow onions, chopped
2 garlic cloves crushed
1 large green pepper, seeded and chopped
2 cup uncooked long-grain rice
Freshly ground black pepper to taste
4 x green onions, chopped
1/4 cup chopped fresh parsley
Heat chicken stock in a 12-qt. pot and add gizzards and livers along with salt, Worcestershire sauce and cayenne. Cover and lightly boil for 30 minutes.
In the meantime chop all the vegetables. Heat a large frying pan, add oil or bacon drippings and saute onion, garlic, green pepper and celery. Remove from pan.
Remove livers and gizzards from the stock, reserving stock. Cool them for a moment and coarsely grind in meat grinder or food processor. Add gizzards and livers, to the vegetables. Place all in a large pot and add 1/2 c. reserved chicken stock. Cover and simmer 20 minutes. Meanwhile, using 4 c. of reserved stock, cook the rice. Add cooked rice to completed vegetables and giblets; gently stir in green onions and parsley. Taste for salt and pepper and serve.
