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Volume 7, Issue 7 - Feature #57

Punk Kelsey's Son

6 cup chicken stock (homemade or canned)<br /> 1 lb chicken gizzards<br /> 1 lb chicken livers<br /> 1 tsp salt<br /> 1 tsp Worcestershire sauce<br /> 1/2 tsp cayenne, or to taste<br /> 3 tsp olive oil or bacon drippings<br /> 2 med yellow onions, chopped<br /> 2 x cloves garlic, crushed<br /> 1 lrg green pepper, seeded and chopped<br /> 1 lb lean ground pork<br /> 1 lb bulk Italian sausage, hot or mild<br /> 2 cup uncooked long-grain rice<br /> Freshly ground black pepper to taste<br /> 4 x green onions, chopped<br /> 1/4 cup chopped fresh parsley<br /> <br /> * 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. Add ground pork and sausage to same pan and saute until lightly browned. * Drain meat in a colander and discard fat. 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, along with browned meats, 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 meat; gently stir in green onions and parsley. Taste for salt and pepper and serve. * Serves 8-10.

MWags - 2009-01-28 09:40:02

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