Ingredients Jump to Instructions ↓

  1. 3 pounds Deboned whole chicken -- (3 to 4)

  2. 4 tablespoons Olive oil

  3. Emeril's Essence -- seeNote 1 pound Chicken gizzards

  4. 3 cups Water

  5. 2 tablespoons Flour

  6. 1 pound Ground pork

  7. 1 cup Chopped onions

  8. 1/2 cup Chopped bell peppers

  9. 1/2 cup Chopped celery

  10. 4 cups Cooked white rice

  11. 1/2 cup Chopped green onions

  12. 1/4 cup Chopped parsley

  13. Salt -- to taste 1 pinch Cayenne pepper

  14. 1 Long chives

  15. 1 tablespoon Chopped chives

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

  17. 400 degrees. Rub the entire chicken with

  18. 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

  19. 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

  20. 6 servings.

  21. 2396 broadcast

  22. Formatted for MasterCook by MR MAD, aka Joe Comiskey - This e-mail address is being protected from spambots. You need JavaScript enabled to view it

  23. 11-24-1996


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