INGREDIENTS

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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-24-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”