Whole Roasted Chicken Stuffed with Dirty Rice
Submitted by qtiepie725
A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsNow THIS is the kind of bird that makes your whole house smell like Louisiana on a Sunday afternoon.
We’re talking a whole chicken rubbed down with olive oil and Emeril’s Essence, then packed full of honest-to-goodness dirty rice made from scratch with a dark roux, chicken gizzards, ground pork, and the holy trinity of onion, bell pepper, and celery.
The rice gets its signature “dirty” color and deep, funky flavour from the gizzards and that dark chocolate-colored roux you stir for a good 10 minutes. Don’t rush it. That roux is the soul of the dish.
Green onions and fresh parsley folded in at the end keep things bright and fresh against all that richness.
The original recipe calls for serving over pureed Alligator Sauce Piquant, but this bird stands tall all on its own with just some pan drippings spooned over top.
Pro Tips
- Boil those gizzards for a full hour until they’re fork-tender. Tough gizzards will ruin the texture of your rice.
- Stir your roux constantly. Walk away for 30 seconds and you’ll be starting over with a burnt, bitter mess.
- Let the dirty rice cool completely before stuffing the bird. Hot stuffing going into raw chicken is a food safety no-no.
- If you can’t find Emeril’s Essence, mix up your own with paprika, garlic powder, onion powder, cayenne, dried oregano, and dried thyme.
Ingredients
Directions
Preheat the oven 400℉ (200℃).
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 puréed 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.
Comments
