Roasted Garlic-Glazed Chicken with Lemon-Herb Sauce and Creole Rice Pilaf - chickens

Method

• Preheat the oven to 375 degrees F.
• Place the chickens on a work surface and using kitchen shears, cut out and remove the backbones.
• With a sharp knife, cut each bird in half through the breast.
• Remove the breast and rib bones.
• Cut away the wing tip and second joint of each wing bone, leaving the last joint intact.
• Cut into the thigh and remove the bone.
• Season the chickens on both sides with the Essence.
• Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• Place the chickens skin side down in the hot pans and sear for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• Roast for 16 minutes.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• Remove from the oven.
• Divide the pilaf among 4 large dinner plates, and arrange one chicken half in the middle of the pilaf.
• Spoon the sauce over the chickens and serve with the vegetable brochettes.
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Yield: about 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
• Published by William and Morrow, 1993.
• 6 heads garlic
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper
• 2 large egg yolks*
• 2 tablespoons fresh lemon juice
• Preheat the oven to 325 degrees F.
• Cut off the top third of each head of garlic.
• Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Into a food processor squeeze each head of garlic gently to release the flesh.
• Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• Transfer to an airtight container and refrigerate until ready to use.
• (The glaze can be made up to 1 day in advance.)
• Yield: about 1 1/2 cups
• Creole Rice Pilaf:
• 2 tablespoons vegetable oil
• 4 ounces andouille sausage, removed from the casings and finely chopped
• 1 cup chopped yellow onions
• 1/2 cup chopped red bell peppers
• 1/2 cup chopped celery
• 2/3 cup fresh corn kernels
• 3 ounces okra, stems removed and cut crosswise into 1/4-inch-thick slices
• 1 teaspoon minced garlic
• 1 1/2 cups long-grain white rice
• 2 cups chicken stock
• 3/4 cup plus 2 tablespoons vegetable juice or tomato juice (recommended: V-8)
• 1 bay leaf
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• In a large saucepan, heat the oil over medium-high heat.
• Add the andouille and cook until lightly browned, about 4 minutes.
• Add the onions, bell peppers, and celery and cook, stirring, until just soft, about 3 minutes.
• Add the corn, okra, and garlic and cook until tender, about 4 minutes.
• Add the rice and cook, stirring, until opaque and lightly toasted, 2 to 3 minutes.
• Add the chicken stock, vegetable juice, bay leaf, salt, and pepper and bring to a boil.
• Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid has been absorbed, 20 minutes.
• Remove from the heat and let sit for 10 minutes.
• Remove the bay leaf, fluff the rice with a fork, and serve.
• Yield: 4 cups
• 1 cup chicken stock
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/2 cup olive oil
• 1 tablespoon chopped mixed fresh herbs, such as basil, parsley, chives, and oregano
• In a small saucepan, bring the chicken stock to a simmer.
• Transfer to a blender or food processor.
• Add the mustard and process on high speed.
• With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• Serve immediately.
• Yield: about 1 1/4 cups