On Mon, 08 Apr 2013 14:38:52 -0500, Ema Nymton >
wrote:

> 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.

Thanks! That makes sense to me.

--
Food is an important part of a balanced diet.