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Chicken Fricassee, Giblets w/Rice (M, TNT)
Source: "The Art of Jewish Cooking," by Jennie Grossinger
Serves: 6

2 pounds mixed giblets
4 tbsp. chicken fat
1 cup onion, diced
2 tbsp. flour
4 cups boiling water
3 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3/4 pound ground beef
2 tbsp. cold water
3/4 cup raw rice

Heat the chicken fat in a saucepan and brown the onions in it. Add the giblets and let them brown for 5 minutes. Sprinkle with the flour and add the boiling water, 2 teaspoons salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Cover and cook over low heat 1 hour.

Mix the beef, cold water and remaining salt, pepper and garlic powder together. Shape into balls; add to the giblets with the rice. Cook 20 minutes.

Poster's Notes:
For the mixed giblets, buy necks, gizzards, livers, wings and feet. Wash them thoroughly and remove the heavy skin from the feet.

Here is a recipe from Jennie Grossinger's cookbook. I've used it but left out the rice and used chicken wings.

Posted by Harriet Botwin

Nutritional Info Per Serving: (excluding unknown items): 274 Calories; 24g Fat (78.4% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 1110mg Sodium
Exchanges: 0 Grain(Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 4 Fat