2 tbsp. butter
1 tbsp. oil
1 1/2 lbs. chicken gizzards
1 tsp. salt
1 tsp. pepper
2 c. chicken stock
2 stalks celery
2 carrots, chopped
1 onion, chopped
1 c. uncooked rice
1 tbsp. Worcestershire sauce

Heat the butter and oil in heavy saucepan. Add the gizzards and cook over medium heat until well browned. Add the salt and pepper stock and vegetables and let simmer covered for 1/2 hour.

Add rice and Worcestershire sauce and simmer, covered until the rice is tender and all stock is absorbed, about 45 minutes. Uncover and let steam for 10-15 minutes off the burner.