2 (1 1/2 - 2 1/2 lb.) ready to cook broilers, fryers, halved or quartered
1 1/2 c. raw regular white rice
1/4 c. butter
1 c. minced celery
1/4 c. minced onion
1 tbsp. minced parsley
1 c. sour cream
1 tsp. salt
1/4 tsp. pepper
2 1/4 c. rich chicken broth
Paprika, parsley

Preheat broiler. Brush chicken lightly with a little melted butter, sprinkle with salt and pepper. Broil slowly, first with skin side down, then with skin side up, until lightly browned but not done. Meanwhile, start heating oven to 325 degrees.

In skillet, heat rice in 1/4 cup butter 10 to 15 minutes or until golden in color, stirring to keep from sticking or burning. Place in 3 quart casserole. Add celery, onion, parsley, salt and pepper. Heat chicken broth so hot and pour over rice. Arrange chicken, skin side up, on the rice, pressing down slightly. Cover and bake 1 to 1 1/4 hours. About 15 minutes before chicken is done, spoon sour cream over all and sprinkle with paprika. Return to oven to heat. Garnish with parsley. Makes 4 to 6 servings.

(If one wants just a rice casserole, omit chicken and follow the recipe for the rice recipe. Omit sour cream. Also if desired, and serve instead of potatoes.)