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chicken olive oil chicken gizzards water flour ground pork onions sweet bell peppers celery rice cooked scallions parsley
Viewed: 52 - Published at: 6 years agoIngredients
- 3 pounds chicken deboned
- 4 tablespoons olive oil
- 1 pound chicken gizzards
- 3 cups water
- 2 tablespoons flour, all-purpose
- 1 pound ground pork
- 1 cup onions chopped
- 1/2 cup sweet bell peppers chopped
- 1/2 cup celery chopped
- 4 cups rice cooked
- 1/2 cup scallions, spring or green onions chopped
- 1/4 cup parsley leaves chopped
Method
- Preheat the oven 400F (200C).
- 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 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.
