Cajun Dirty Rice & Brown Poultry Stock

In message-ID <3B114CB5.2E9BA541@earthlink.net>, Frank McQuarry <fmcquarry@earthlink.net> wrote the following recipes.

Cajun Dirty Rice

Ingredients

• 1 lb chicken or turkey gizzards
• ¹/₂ lb chicken, duck or turkey livers, or a combination
• 1 cup sausage or bacon drippings
• 2 medium onions, finely chopped
• 1 large green bell pepper, finely chopped
• 2 celery stalks, finely chopped
• 4 large garlic cloves, minced
• 3 cups brown poultry stock
• 1 tsp freshly ground black pepper
• ³/₄ tsp cayenne pepper or to taste
• salt to taste
• ¹/₄ cup minced parsley, (preferably flat leaf)
• 6 green onions, chopped
• 4 cups cooked white rice

Directions

1. Using a small, sharp knife, remove the tough outer skin from the gizzards by scraping meat from the skin.
2. Place gizzards and livers in a food processor and pureé.
3. Heat drippings in a heavy 5 to 6 quart Dutch oven over medium heat; add gizzard liver mixture.
4. Cook, stirring, until mixture is browned, about 10 minutes. Add additional drippings if necessary to prevent sticking.
5. Add onions, bell pepper, celery, and garlic; cook until vegetables are slightly wilted and transparent, about 5 minutes.
6. Add stock, black pepper, cayenne pepper, and salt, scraping the bottom of the pan to release any brown bits of meat.
7. Reduce heat to low; cook, stirring often, until thickened, about 45 minutes.
8. Fold in parsley, green onions and rice, blending well. Cook just to heat through.

Brown Poultry Stock

This recipe is large, because you will want to freeze most of it; it's takes a long time to make, but is worth the effort.

Ingredients

• 10 to 12 lbs uncooked mixed poultry bones and carcasses, such as chicken, duck, game hen, quail, and turkey. (Make sure you have at least a few duck bones, the flavor is fantastic.)
• 2 carrots, coarsely chopped
• 2 large onions, unpeeled, coarsely chopped
• 1 large leek, coarsely chopped
• 1 celery stock with leafy top, coarsely chopped
• 6 parsley sprigs
• 6 thyme sprigs or tsps dried leaf thyme
• 1 bay leaf

Directions

1. Place all bones and carcasses in large roasting pan (broken bones produce the most flavor), and roast for about 2 hours in a 425F (220C) oven, until the bones are browned. (Don't burn the bones, or the stock will have a very bitter taste.)
2. Place the brown bones in a 20 qrt stockpot. Leaving a thin film of fat in the roasting pan, discard the remaining fat. Place the vegetables in the pan, and roast until they are brown, and then add them to the stockpot with the bones. Add 1 cup of water to the roasting pan to get all the browned bits off the bottom, then add the liquid to the stockpot.
3. Fill the stockpot with water until it covers everything with about 2 inches to spare. Bring it to a boil; skim grey foam from the surface often. Boil until no more foam forms.
4. Add the spices and simmer for about 8 hours.
5. Cool it in the refrigerator, until all the fat hardens on the surface. Remove the fat.

Makes about 8 to 10 quarts, or just do it the easy way and buy canned stock.

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