If you bought a whole chicken, season and broil the breasts, legs and thighs to serve as an entree with the rice.

Put the gizzards, livers, wings, necks, backs, etc., in the water, bring to a boil and simmer for about 30 minutes.

Skim off any scum that rises to the surface.

Let cool and remove the meat from the bones.

Finely mince the meat and giblets, then return to the water; set aside for the moment.

Melt the butter in a heavy pot, then add rice and fry until brown.

Add onions, garlic, celery, bell pepper and parsley, and fry until transparent.

Heat the chicken and broth again, and add to the rice.

The water should be about one inch above the rice; if needed add extra water.

Add seasoning, bring to a boil and cook until the water has almost evaporated and is just bubbling on top of the rice.

Stir to prevent sticking.

Cover and cook over low heat for about 25 minutes.

Remove from heat and let rice set for about 10 minutes.

When ready to serve, stir rice well.