Chicken Blood Rice for the Soul

Posted by The Editorial Desk / Monday, June 14th, 2010

I’ve noticed a trend!  Oh, goody!   My powers of observation have not been sliding as much as I thought with my age.  And thus I spy with my little eye that restaurants are patting themselves on the back for using the entire animal in their menu-designing and culinary creativity.  Head to tail.  Bring on the scrapple.

Okay. MAYBE my powers are working in slower motion than the rest of you foodies, but I’m just warming you up to the idea of bloody food.  Because if you are already embracing piggy snouts and zebu tongues, then it is time to incorporate that precious life force of insert-slaughtered-animal-here into the kitchen.  And I can say I at least have experience with THAT.  Not that I’m bragging or anything, but I once killed a chicken. 

Pause.

Here’s how we used his blood to make some tasty chicken blood rice. 

1) First, you pick a chicken. 

2) Prepare a bowl with ½ cup of uncooked rice with a little bit of water, salt, and a few other seasonings for taste. 

3) Slit the chicken’s throat and drain the blood into the bowl/Tupperware.  (Warning: he will probably put up a fight.  Maintain a firm grip so as not to lose any of this red delicious.)

4) Tumble the rice, blood, seasonings into a frying pan.  Add water or a pinch of oil as needed.

5) Cook until the rice is soft.  It should be clumpy and black.

6) Enjoy!  

It was rich in taste and a bit chewy, much like black pudding.  I admit: I have a savage carnivorous side, so this dish might be more appealing to me than others.   However, I urged my more squeamish friend to try it, and he found himself going in for seconds.  Since I couldn’t be outdone by a man, I opted to eat the chicken feet as well.  Unfortunately, this left me with the impression that I was holding the creature’s hand in comfort while I gnawed away at its flesh.  I prefer the rice – which, might I add, is full of nutritious iron!

Next, blood popsicles, anyone?

-Jamel Daugherty

Tags: bloody rice, killing a chicken