Whole Roasted Chicken Stuffed With Dirty Rice

Recipe Ingredients

3		Deboned whole chicken
4 tablespoons	60ml	Olive oil
		Emeril's Essence - see * Note
1 lb	454g / 16oz	Chicken gizzards
3 cups	711ml	Water
2 tablespoons	30ml	Flour
1 lb	454g / 16oz	Ground pork
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped bell peppers
1/2 cup	55g / 1.9oz	Chopped celery
4 cups	640g / 22oz	Cooked white rice
1/2 cup	31g / 1.1oz	Chopped green onions
1/4 cup	36g / 1.3oz	Chopped parsley
		Salt - to taste
1		Cayenne pepper
		Alligator Sauce Piquant - see * Note
		Garnish
		Long chives
1 tablespoon	15ml	Chopped chives

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Alligator Stewed In Sauce Piquant" recipes which are included in this collection.

Preheat the oven 400 degrees. Rub the entire chicken with 2 tablespoons olive oil and season with Emeril's Essence.

In a saucepan, boil the gizzards, covered with water for about 1 hour or until they are tender. Drain the gizzards and reserve the liquid. In a food processor, finely chop the gizzards.

In a large saucepan, combine 2 tablespoons of the oil and the flour over the heat. Cook the mixture for 8 to 10 minutes, for a dark roux, stirring constantly. Add the pork to the roux and cook for 5 to 6 minutes, stirring constantly. Add the onions, bell peppers, and celery and cook for about 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the remaining liquid into a 1-cup measuring cup. Make up the difference with water. Add the liquid to the pot. Mix in the cooked rice, stirring to coat evenly and break up any lumps. Add the green onions and parsley. Season with salt and cayenne. Allow the mixture to cool.

Stuff the whole chicken with the rice. Place the chicken on a roasting pan and roast for about 45 minutes or until the juices run clear.

Spoon the pureed Alligator Sauce Piquant in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2396 broadcast 10-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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