1 chicken, using bony pieces: neck, feet, wings, gizzard, liver
1 onion, diced
2 tbsp. shortening
1 c. carrots, diced
1/2 c. parsley root, diced
Parsley greens
Salt & pepper to taste
1 c. rice
1 tsp. paprika
2 tbsp. shortening

Brown onions in shortening; add paprika. Add meat and brown. Add 2 cups water, salt and pepper. Cook until meat is partly done. Add carrots, parsley roots and greens. Cook until meat and vegetables are tender. Wash rice thoroughly. Melt 2 tablespoons of fat in skillet and add rice. Saute for a few minutes. Add to meat and cook until rice is done, adding water as needed to prevent burning. Duck may be substituted for chicken.