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Dirty Rice

Dirty rice is a southern dish that gets the “dirty” color from finely chopped chicken livers. It is a great way to use up those little bits and the necks. The southern seasonings and chunks of chicken make it not liver-y, just tasty!

Lunch was a Grilled Chicken Salad & Sandwiches

Celery, onion and sweet bell peppers are the “holy trinity” of southern cuisine.
Cover the chicken necks with 1 1/2 cups salted water, bring to a boil then simmer for 20 minutes.
Chop garlic, onion, celery, & peppers.
Trim the tough parts from the gizzards, and finely chop the gizzard and heart meat, and the livers.
Remove the necks from the broth, set aside to cool.
Measure 1 cup of the broth, return to a boil. Reserve the rest of the stock. Add 1/2 cup rice to the boiling stock. Reduce heat and cover for 20 minutes.

Pull the meat from the necks, there is a surprising amount of meat on them. Gently run your thumb along the hollows and lift the meat free.
Heat a bit of chicken fat in a small cast iron. Add in the onions, celery & peppers.
As the veggies begin to soften, shake in a couple shakes – or more to taste.
Mix in the heart and gizzard meats, then mix in the neck meat. And the garlic.
Pour in the reserved stock
Finally then liver. Reduce heat and let that all simmer together for a few minutes.
Fluff the rice and stir into the chicken mixture.
Top with “chicken-rones” (crispy chicken skin) and celery leaves.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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