from the kitchen of The Chef John Folse Culinary Institute
½ lb. chicken giblets
½ cup melted butter
½ lb. chicken livers
1 cup diced onion
1 cup diced celery
1 cup diced bell pepper
2 tablespoons diced garlic
1 cup chicken stock
6 cups cooked white rice
½ cup sliced green onions
½ cup chopped parsley
tt salt and cracked black pepper
tt pepper sauce
Poach chicken giblets in lightly salted water until
tender (45 minutes) then remove and cool then chop
into small pieces (removing all tough membrane) and
reserve poaching liquid.
In a heavy bottom sauce pan, heat butter over medium
high heat. Sauté chicken livers to golden brown (15 to
20 minutes). Remove from sauté pan, cool then chop.
In same sauté pan, add onions, celery, bell pepper
and garlic and saute until wilted (3 to 5 minutes) then
add chopped chicken giblets and livers to mixture.
Add chicken stock and small amount of poaching
liquid and bring to low boil until volume of liquid is
reduced to approximately ¼ cup.
Add cooked white rice and mix well. Garnish with
green onions and parsley and season to taste with
salt, pepper and pepper sauce