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1 (2 1/2 lb.) Oregon grown
chicken, cut up and salt
and peppered
1/3 c. fresh lemon juice (not
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

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.

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