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Chicken Giblet Rice Dressing




Source of Recipe


My recipe


List of Ingredients




1 Cup Cooking Oil
1 Cup Flour
2 Lbs. Chicken Giblets, ground
1 Lb. Beef or Veal, ground
2 Cups Chopped Onions
1 Cup Chopped Celery
1/2 Cup Pimentos, diced
1/2 Cup Bell Pepper, diced
2 Cloves Garlic, minced
6 Cups Cooked Rice
1 1/2 Cups Cooking Oil
1 Cup All-purpose Flour
1 Cup Green Onion Tops, and
Parsley, chopped fine
Salt
Black Pepper
Cayenne (Red) Pepper

Recipe



Cook rice. Make roux by putting oil in heavy iron pot over medium heat. When oil is hot, stir in flour gradually. Lower heat. It is very important that you keep stirring constantly. After all the flour has been combined with the oil, turn fire
down very low and cook until golden brown, stirring constantly.

When roux is a golden brown pour the mixture into another container, until ready for use. Roux will get too dark if it remains in the pot in which it was prepared. Let roux set, removing excess oil from top. Save oil, and set aside.

Season giblets generously with salt, black pepper and Cayenne. Combine giblets with onions, celery, bell pepper, garlic and one-half cup cooking oil in a heavy pot. Add roux. Cook in uncovered pot over low heat, stirring frequently.

While this is cooking, take the oil removed from top of roux and put it in another heavy pot with the ground beef or veal. Season well with salt, black pepper and Cayenne. Cook in uncovered pot over medium heat, until the meat separates, but do not allow it to get too dry. Add this to the giblet mixture. Let cook over low heat for 2 more hours, stirring occasionally. It will form a heavy gravy. Then add the pimentos, green onion tops, parsley, and the cooked rice.