Rice Dressing

(from cokerlj’s recipe box)

My mom used to make this all the time with a Sunday roasted hen.

Source: Millie Vasek Bartek

Categories: Rice


  • 2-3 cups uncooked long grain rice
  • Chicken broth needed to cook rice in (not needed if your chicken has gizzards, neck & liver)
  • 1/2 cups chopped onion
  • 1/2 cups chopped celery
  • 1/2 cup butter or margarine
  • 1 tablespoon minced fresh parsley


  1. Melt butter in a 3-4 quart saucepan. Sauté until tender the onions and celery.

  2. Add neck, gizzard and liver. Add about 2-3 quarts water. Salt and pepper to taste. Also parsley.

  3. NOTE: If your chicken didn’t come with the neck and gizzard you will need the chicken broth. YOU WILL NOT NEED SALT BECAUSE THE BROTH HAS SALT.

  4. Bring to a boil, reduce heat and simmer until neck and gizzard is done. Remove liver and give to your dog or cat unless you like chicken liver.

  5. Cut up gizzard and neck meat and toss back into liquid along with rice adding as much water or broth as needed.

  6. Simmer until broth is absorbed and rice is tender.

  7. Serve with roast chicken and gravy made from the drippings from your chicken. YUMMM!

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