by Karen D. Fyke

 I’m not a fan of gizzards, and knowing they are in this recipe kind of turns me off, but this was a favorite of my folks and everyone who tastes it says it’s great. Maybe I’ll make it some time, but I have to admit that I prefer buying my chicken sans gizzards and other innards.

Preheat oven to 350°. Heat butter and oil in large ovenproof sauce pan over medium high heat. Add onion and sauté 4 to 5 minutes. Stir in gizzards and sauté until cooked. Blend in rice. Add broth, green onion, parsley and garlic and bring to a boil. Cover and bake until liquid is absorbed and rice is tender, about 45 minutes. 8-10 servings.
If you would like to have your recipe appear here, email it to editor@legalrecord.net . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530.
© 2009 Karen D. Fyke. • All rights reserved.