| This recipe is liked by 0 person(s). |
Giblets and Rice
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Aunt Lee Palazzolo
| 5 pounds | gizzards, (only gizzards!) |
| 1½ cups | onions, chopped |
| 1½ cups | celery, chopped fine |
| 1 teaspoon | garlic, chopped fine |
| ½ cup | olive oil |
| 1/8 pound | butter |
| ½ cup | parsley, chopped |
| ½ tablespoon | salt |
| 1 teaspoon | pepper |
| 1/8 cup | chiken base seasoning |
| 4 | canned tomatoes, squeezed dry and chopped, no juice |
| ¼ cup | white wine, Rhine or Sauterne or Chablis |
| ¾ cup | marinara sauce, (p. ?) |
| 3 | 6 ounce dippers, envelopes of brown gravy |
| 1 teaspoon | oregano |
| Cook the gizzards the day before in salted water until medium soft, cool and slice ¼- to ½-inch thick or thicker (should not be thin). Keep refrigerated overnight. Sauté together onion, celery, garlic, olive oil, and butter. When properly browned, add chopped parsley and mix well. Add pre-cooked gizzards. Mix well and season with salt, pepper, MSG, chicken base, tomatoes, wine. Cook a minute or so and then add marinara sauce, dippers (6-ounces each brown gravy, made with chicken stock), and oregano. Check for seasoning. Allow to simmer for 3 to 5 minutes This recipe comes from Aunt Lee's family cookbook, "Cookin' with the Palazzolo's." Hope you enjoy it! I only type them I don't judge them, but if you ever have me over for dinner, do NOT serve gizzards!! As you may have noticed this recipe will serve most of the free world. I assume unless you can find that many people who like gizzards (hardly possible), cut this recipe down to a manageable size. RICE PREPARATION FOR GIBLET SAUCE | |
| 2 pounds | Uncle Ben Converted Rice |
| 4 ounces | chicken base seasoning |
| 2½ quarts | chicken stock, (or cold water) |
| 1 small | vials saffron, (1 gram each) |
| ½ pound | butter |
| 1½ cups | Romano or Parmesan cheese, grated |
| gizzards | |
| ½ pint | stock, (or more if mixture is too dry) |
Steep (do not boil) saffron in ½ cup warm water (or stock) for a 2 to 3 minutes, then add rice. This cup is part of the 2½ quarts water or stock, not extra.
Place rice, chicken base seasoning, water or stock (or a blend of both), steeped saffron in an ovenproof [huge!] pot. Mix well and let stand at temperature for 30 minutes or so. Cover with foil and cook in oven at 400?F until all broth or water is absorbed and rice is tender and fluffy. Approximately 45 minutes. If rice is still uncooked after all liquid is absorbed add a small quantity stock. Stir well and continue cooking until rice is cooked.
After rice is cooked, before anything else, add 1 cups cold water and stir well. This will loosen rice.
Add butter, grated cheese, gizzard, and stock, and mix well. More butter and cheese may be used, however take care not to make it too rich. Allow to set 15 to 20 minutes before serving. Flavors will blend better.
NOTE: After rice is cooked remove saffron strands (these will float to top of rice) and discard, otherwise saffron flavor will continue to build up.
This recipe comes from Aunt Lee's family cookbook, "Cookin' with the Palazzolo's." Hope you enjoy it! This is enough rice to feed half of the world. I would seriously cut this recipe to a realistic serving size. Apparently it is meant to go with the ton of gizzards from the previous recipe.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe