Roasted Chicken Stuffed with Andouille and Corn Bread Puddin

Ready in 1 hour

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Ingredients

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2 tb Chives; Chopped
2 tb Brunoise yellow peppers
Salt and pepper
1/4 c Essence
1 c Dark chicken reduction
1 tb Worcestershire Sauce
1 tb Garlic; minced
12 oz Bulk andouille; (1 1/2 cups)
4 lg Eggs
3 tb olive oil
6 c Day old bread cubes
4 c Heavy cream
1 tb Crystal hot sauce
2 Whole; (3-pound) chickens
2 tb Shallots; minced
2 tb Brunoise red peppers
1 c Sweet corn

Original recipe makes 1 Servings

Servings  

Preparation

ESSENCE OF EMERIL SHOW#EE2277 Preheat oven to 400 degrees F. Grease a 10 by 14-inch baking pan. For the pudding: In a hot sauce pan, render the andouille with the shallots and garlic for 2 minutes. Add the corn and saute for 2 minutes. In a mixing bowl, whisk the eggs, cream, Crystal and Worcestershire together. Stir in the andouille mixture. Fold in the bread crumbs and season with salt and pepper. Bake for 45 minutes and let cool for 30 minutes. For the chicken: Rub each chicken with the olive oil. Season with Essence inside and out. Stuff each chicken with the bread pudding. Tie the chicken legs together with butchers twine to close the cavity. Roast for 1 hour or until done. Remove the twine and mound the pudding in the center of the plate. Carve the chicken in half and place on the pudding. Spoon the reduction around the chicken. Garnish with chives and peppers. Yield: 4 servings Posted to recipelu-digest by molony on Mar 14, 1998

Calories Per Serving: 4051 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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