|Chicken fat/Vegetable oil||2 Tablespoon|
|Chicken gizzards||1⁄2 Pound, ground|
|Ground pork||1⁄4 Pound|
|Dry mustard||7 Teaspoon (2 tablespoons plus 1 teaspoon)|
|Ground cumin||1 Teaspoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Minced garlic||2 Teaspoon|
|Unsalted butter||2 Tablespoon|
|Uncooked rice||3⁄4 Cup (12 tbs) (preferably converted)|
|Basic chicken stock/Pork stock / water||2 Cup (32 tbs)|
|Chicken livers||1⁄2 Pound, ground|
Place chicken fat, gizzards, pork and bay leaves in large heavy skillet over high heat and stir well; cook until meat is thoroughly browned, 7 to 10 minutes, stirring occasionally.
Stir in Poultry Magic, mustard and cumin.
Then add onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well.
Add butter and stir until melted.
Reduce heat to medium and cook 4 to 5 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, mixture will stick a lot).
Add rice and cook 3 to 4 minutes, stirring and scraping pan bottom constantly (the rice should crackle and pop and look similar to puffed rice cereal).
Add stock and stir until any mixture sticking to pan bottom comes loose; cook about 4 minutes over high heat, stirring occasionally.
Then stir in chicken livers, cover pan and turn heat to very low; cook about 10 minutes.
Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook livers and to preserve their delicate flavor.)