Whole Roasted Chicken Stuffed with Dirty Rice

Name: Whole Roasted Chicken Stuffed with Dirty Rice
Cook time: P1H
Total time: P2H
Yield: 12
Cuisine: Fusion
Ingredients: chicken; olive oil; chicken gizzards; water; flour; ground pork; onions; sweet bell peppers; celery; rice; scallions, spring or green onions; parsley leaves

Yield

12 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs

Trans-fat Free, Low Sodium

Ingredients

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

Ingredients

Amount	Measure	Ingredient	Features
1.4	kg	chicken deboned
6E+1	ml	olive oil
453.6	g	chicken gizzards	*
7.1E+2	ml	water
3E+1	ml	all-purpose flour
453.6	g	ground pork
237	ml	onions chopped
118	ml	sweet bell peppers chopped	*
118	ml	celery chopped
946	ml	rice cooked
118	ml	scallions, spring or green onions chopped
59	ml	parsley leaves chopped

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.