1 3/4 lb. fryer, cut up, seasoned & lightly floured
1 med. onion, chopped
1 c. diced celery
1 bunch green onion tops, chopped
3 c. chicken stock
2 tsp. salt
Black pepper to taste
A pinch of sage
1 c. raw rice

Make the stock by simmering the backs, neck, gizzard and wing tips of your chicken in 4 cups water for 1 hour (or use canned chicken stock). Lightly brown the chicken pieces in butter or oil, transferring them to a baking dish as they brown. Do not cook them done. Cook the onions and celery for a few minutes in the fat and distribute them over the chicken pieces. Heat stock (if need be) and add to the fat in the pan. Add the seasonings (watch the salt if you use canned chicken broth) stir in the rice and pour the whole business over the chicken in the baking dish. Cover and bake at 350 degrees until the rice is done (about 1 hour). You may chop up the cooked gizzard and add to the mixture before you put the rice in, or you may use 1/2 pound cooked, chopped country sausage, which is a lot better.