|
Roasted Chicken Stuffed With Andouille And Corn Bread Puddi | ||||||||||||||||||
Course : Chicken Serves: 4 |
|
|||||||||||||||||
Ingredients:
| ||||||||||||||||||
Preparation / Directions: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.
| ||||||||||||||||||
Nutritional Information:10505 Calories (kcal); 879g Total Fat; (75% calories from fat); 564g Protein; 70g Carbohydrate; 4769mg Cholesterol; 2836mg Sodium | ||||||||||||||||||