| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Portuguese |
Essnce10 |
4 |
servings |
INGREDIENTS
| 5 |
lb |
Roasting chicken; with giblets |
| 1 |
lg |
Garlic clove; smashed |
| 1 |
ts |
Kosher salt |
| 1 |
tb |
Sweet Hungarian paprika |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Dry white wine |
|
|
=== STUFFING === |
| 2 |
c |
Chopped onions |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Lard |
|
|
Giblets from the chicken |
| 1/2 |
lb |
Ground lean pork |
| 4 |
c |
Bread crumbs |
| 4 |
|
Hard-boiled eggs; peeled and chopped |
| 1/2 |
c |
Chopped green olives |
| 1 |
tb |
Sweet Hungarian paprika |
| 2 |
tb |
Chopped parsley |
| 1/4 |
c |
Port wine |
| 1/2 |
c |
Chicken stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a bowl combine the garlic, kosher salt, 1 tablespoon of the paprika, and
1 tablespoon of the oil. Beat together until smooth. Rub this mixture all
over the chicken, inside and out. Place the chicken in a shallow bowl,
cover, and refrigerate overnight. For the stuffing: In a skillet heat olive
oil and lard, add onions and garlic and saute for 5 minutes. Then add the
pork, breaking up the pieces as it cooks. Meanwhile, in a bowl toss
together the bread crumbs, eggs, olives, paprika, parsley, mix well. Add
the sausage mixture into the bowl. Pour in the port and chicken stock to
moisten the stuffing. It should be moist, not soggy. Season to taste with
salt and pepper. Preheat oven to 450 degrees. Fill the cavity of the
chicken with the stuffing. Don't pack it in. Rub the outside of the chicken
with the olive oil, and place it in a roasting pan. Roast uncovered for 20
minutes. Lower the heat to 350 degrees, brush the chicken again with the
olive oil and the pour the white wine over the chicken. Continue to roast
for 1 1/2 hours or until juices run clear. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2223 broadcast 10-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-15-1997
Recipe by: Emeril Lagasse
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