Dirty Rice with Gizzards and Bacon Ends

Makes 10-12 servings

1 pound Gerber Chicken Gizzards

6 cups chicken broth, divided use

3 tablespoons Old Bay Seasoning

2 cups uncooked white rice

Olive oil

3/4 cup diced onion

3/4 cup diced red bell pepper

3/4 cup diced celery

1/2 pound Fantasma's Finest Black Pepper Bacon Ends

Cajun seasoning, for garnish

Parsley, chopped, for garnish

Green onion, sliced, for garnish

Preheat oven to 375° F. Prepare a baking sheet fitted with a baking rack.

Rinse gizzards in water and place in a 2-quart saucepan; cover with 2 cups broth, or enough to cover by 1 inch. Stir in Old Bay Seasoning and bring broth to a boil. Turn heat down to a simmer and poach gizzards for 1 hour, or until tender. Remove gizzards with a slotted spoon and allow to cool. Using a sharp knife, slice gizzards into small bits.

To the gizzard broth, add additional broth to make a total of 4 cups, garlic and a teaspoon of olive oil to the saucepan and cover. When broth comes to a boil, remove lid, stir in rice, and replace the lid. On low heat, continue to simmer rice for 20 minutes, or until all the water is absorbed. Fluff rice with a fork when done.

Place bacon on a baking rack and cook until most of the fat is rendered, about 15-20 minutes. Remove bacon from the oven and allow to cool, reserving at least a tablespoon of bacon fat. When bacon is cool enough to handle, cube into bite-size bits.

In a non-stick skillet, heat bacon fat. Sauté onion, pepper and celery in the fat until soft and translucent, about 5-7 minutes. Add gizzard and bacon pieces to the skillet and stir until well combined. Add cooked rice and continue to stir together all ingredients until heated through.

Serve dirty rice with a dusting of Cajun seasoning. Garnish with parsley and green onion.