Helen'S Dirty Rice

• 3 chicken livers
• 6 gizzards
• 3 chicken necks
• 1/4 c. oil
• 1 onion
• 1 bell pepper
• 4 ribs celery, chopped
• 1 c. green onion, chopped
• 1/2 c. parsley, chopped
• seasoning salt to taste
• 2 cloves garlic, chopped
• 1 tsp. red pepper
• 1/2 tsp. sage
• 1/2 tsp. thyme
• 2 bay leaves

1. Boil livers, necks and gizzards in 4 cups water.
2. Cook on low until tender.
3. Add bay leaves and seasoning salt to stock.
4. When done, remove chicken from stock.
5. Let cool.
6. Chop liver, neck and gizzards very fine.
7. Save stock.
8. Saute vegetables in 1 tablespoon oil.
9. Cook 2 cups rice as usual.
10. Add parsley and green onions to rice.
11. Add sauteed vegetables, necks, livers and gizzards to stock and simmer for 30 minutes.
12. Season with low-fat margarine instead of oil.
13. Add sage, thyme and red pepper to stock.
14. Add rice; turn fire off.
15. Let set a few minutes before serving.

chicken livers, gizzards, chicken, oil, onion, bell pepper, celery, green onion, parsley, salt, garlic, red pepper, sage, thyme, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010973 (may not work)