Mary's Perlow Rice

Perlow (also spelled purloo or pilau) is Lowcountry cooking at its most resourceful. You roast a whole chicken, simmer the gizzards separately, then cook rice in a blend of pan drippings, gizzard broth, and chicken stock. Every drop of flavor gets captured.

That triple-source cooking liquid is what makes this perlow special. Pan drippings bring roasted depth, the gizzard broth adds a mineral richness, and the chicken broth fills in the gaps. The rice absorbs all of it, turning each grain into something you could eat plain with a spoon.

A third of the baked chicken gets chopped and stirred into the rice near the end of cooking, while the rest stays whole for serving alongside. It’s a smart split that gives you a loaded rice dish and a carved bird on the same table.

Pro Tips

• Wash the rice well before cooking. Rinsing removes excess starch so the grains stay separate and fluffy instead of clumping into a sticky mass.
• Save every bit of pan dripping. Scrape the roasting pan with a little broth to deglaze those browned bits. That fond is pure concentrated flavor.
• Stir the chopped chicken in gently when the rice is nearly done. Too much stirring breaks the grains and makes the texture mushy.
• Optional onion and celery are worth adding. Dice them fine and stir in during the last few minutes of cooking for aromatic freshness.

Variations

• Sausage perlow: Add sliced smoked sausage along with the chicken for a heartier, smokier version.
• Tomato perlow: Stir in a can of diced tomatoes with the cooking liquid for a red rice variation common in the Carolina Lowcountry.
• Shortcut version: Use a rotisserie chicken and store-bought broth to skip the roasting step entirely.