Roasted Chicken Stuffed W Andouille And Corn Bread Pudding

Recipe Ingredients

12 oz	340g	Bulk andouille - - (1 1/2 cups)
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 cup	62g / 2.2oz	Sweet corn
4 cups	792g / 27oz	Eggs (large)
4 cups	948ml	Heavy cream
1 tablespoon	15ml	Crystal hot sauce
1 tablespoon	15ml	Worcestershire sauce
6 cups	1422ml	Day old bread cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Chickens - - (3 lbs ea)
3 tablespoons	45ml	Olive oil
1/4 cup	59ml	Emeril's essence - see * note
1 cup	62g / 2.2oz	Dark chicken reduction
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat oven to 400 degrees. Grease a 10- by 14-inch baking pan.

For the pudding: In a hot sauce pan, render the andouille with the shallots and garlic for 2 minutes. Add the corn and saute for 2 minutes. In a mixing bowl, whisk the eggs, cream, Crystal and Worcestershire together. Stir in the andouille mixture. Fold in the bread crumbs and season with salt and pepper. Bake for 45 minutes and let cool for 30 minutes.

For the chicken: Rub each chicken with the olive oil. Season with Emeril's Essence inside and out. Stuff each chicken with the bread pudding. Tie the chicken legs together with butchers twine to close the cavity. Roast for 1 hour or until done. Remove the twine and mound the pudding in the center of the plate. Carve the chicken in half and place on the pudding. Spoon the reduction around the chicken. Garnish with chives and peppers.

Source:
ESSENCE OF EMERIL with Emeril Lagasse

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