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
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|Serving Size: 1 Serving (2193g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2670 (66%)|
|Amt Per Serving||% DV|
|Total Fat 296.6g||396 %|
|Saturated Fat 143.6g||718 %|
|Monounsaturated Fat 99.2g|
|Polyunsanturated Fat 26.2g|
|Cholesterol 4882.1mg||1502 %|
|Sodium 2361.5mg||81 %|
|Potassium 2807.1mg||74 %|
|Total Carbohydrate 203.4g||60 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 185.7g|
|Protein 159.2g||227 %|
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Calories per serving: 4051
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