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Whole Roasted Chicken Stuffed with Dirty Rice















Trans-fat Free, Low Sodium


3 pounds chicken
4 tablespoons olive oil
1 pound chicken gizzards
3 cups water
2 tablespoons all-purpose flour
1 pound ground pork
1 cup onions
½ cup sweet bell peppers
½ cup celery
4 cups rice
½ cup scallions, spring or green onions
¼ cup parsley leaves


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 60331% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 137mg 46%
Sodium 136mg 6%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 5%
Sugars g
Protein 95g
Vitamin A 5% Vitamin C 6%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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