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BROILED CHICKEN 1 (2 1/2 lb.) Oregon grown chicken, cut up and salt and peppered 1/3 c. fresh lemon juice (not bottled) 1 clove garlic, crushed butter or reserved chicken fat 1 c. raw long grain rice fresh mushrooms, sliced and sauteed in butter 1/2 celery rib with leaves 1/4 onion, chopped chicken giblets (set liver aside) salt water Cook the giblets ahead of time until tender. Strain and measure 2 cups of the stock, adding water if necessary. Pour stock into a saucepan and add the raw rice. Check for salt. Cook 20 minutes or until rice is tender. Cut up the giblets. Saute the mushrooms and fold them into the rice along with a little butter. Place chicken pieces in bottom of broiler pan, skin side down. Salt and pepper the chicken and put the pan 6 inches below the heat. Combine the lemon juice and crushed garlic and pour over the chicken. Dot the pieces with dime- sized pieces of butter or chicken fat. Broil until chicken is lightly browned (about 10 minutes). Turn it over, salt and pepper it and baste. Add the liver, placing it in a position where it will not be overcooked. Broil 10 more minutes or until chicken is lightly browned and tender (it should take 20 to 30 minutes total cooking time). To Serve: Place rice in the center of the serving plate and surround with the chicken. Pour a little of the juices over the rice. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |