On 4/8/2013 10:06 AM, sf wrote:
> On Mon, 08 Apr 2013 08:04:59 -0600, Janet Bostwick
> > wrote:
>
>> It is called Dirty Rice because the finely diced giblets 'dirty' the
>> whiteness of the rice. I wouldn't use anything but giblets because
>> then it wouldn't be Dirty Rice.
>
> There are so many different cooking times with giblets! Do you
> include meat from the neck? How do you get the gizzard soft enough to
> eat without an extended cooking time?

Can not speak for Janet, and I have enjoyed her comments, BTW, but you
boil the gizzards, liver and neck, until the gizzards are tender, about
30 minutes. When the meat is cool enough to touch, you cut it into
service size pieces. You use that chicken stock to cook the rice.

Becca