3 minute read
WHAT IS GIBLET RICE?
SHINER’S GIBLET RICE
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Giblet rice is unique. Newcomers may be left scratching their head about the ingredients when they taste it for the first time, but it doesn’t take long before they’re reaching for seconds. A hometown tradition in Shiner, giblet rice is a staple at fundraising dinners throughout the area.
“Honestly, it’s just something that’s been a part of the menu for these benefit barbecues for years,” said David Schroeder of Shiner. “It’s unique to Lavaca County.”
When asked about what goes into a kettle of giblet rice, David hesitated with a laugh before revealing the basic recipe. “If I tell you, people may not want to eat it then,” David said with a grin. “It’s basically ground up chicken gizzards, rice, chicken soup base, celery, peppers and onions, salt and pepper, garlic and butter – you got to have butter. Everyone has their own variation on this basic recipe.”
Although the stories told of the origins of Shiner’s famous giblet rice may differ from town to town in the area, its appeal is something that no one can argue.
“The story I was told, was that Jimmy Cimrhanzel of Shiner first made it in his café,” shared David. “Some people say a guy from Hallettsville started it but, the story I heard, was that Hallettsville borrowed it from him.”
But with all friendly banter aside, the popularity of giblet rice as a side dish grew not only from its undeniably good taste, but also because of cost.
“It’s always been a cheap side dish,” added David. “I remember years
GIBLET RICE
Although everyone adjusts the recipe to make their giblet rice their very own, this is a basic recipe to get you started.
• 1 cup uncooked rice • 2 cups chicken stock (or chicken soup base mixed with 2 cups water) • chicken giblets from one stewing chicken, chopped • 1 small onion, chopped • 1 small green peppper, chopped • 3 cloves garlic, chopped fine • 1/2 cup melted butter • salt and pepper to taste
Bring broth to boil over medium heat in heavy saucepan. Add uncooked rice, giblets, onion, celery, pepper, garlic and butter. Lower heat and cover, leaving lid slightly vented for steam to escape. Cook rice thoroughly, about 25-30 minutes. Taste for doneness. Season to taste. a
SHINER’S GIBLET RICE
ago, when we first started making it in 30-gallon kettles, you could cook a kettle’s worth of giblet rice for about $50. Over the years, the price has gone up, but it’s still a pretty easy and inexpensive side dish for a benefit plate.”
Having worked local fundraisers for over thirty years, David has decided to take a step back and pass on the tradition to the next generation.
“I’ve cooked a lot of it over the last 30 years,” shared David. “There’s a lot of people here that cook it. I started in the pits, but I wanted to move inside to the kettle room. The old timers had been doing it for many years before me and I learned from those guys. I’ve kind of retired from doing the big benefits. I was doing it two to three weekends a month, cooking for over 60,000 people a year, and it gets tough after a while. I’m passing it on to the younger generation, teaching them, and keeping the Shiner giblet rice tradition alive. It’s a great way to get together with people and have a good time with a little bit of work involved. Whoever shows up and wants to help, we’re hoping to teach them.”
David Schroeder
Clockwise from left: cookers prepare a large batch of giblet rice for the Shiner Young Farmers and FFA Show & Sale; students enjoy their meal of BBQ chicken and giblet rice; long lines of hungry locals wait in line for plates to-go.
