Yield: 1 servings
|1.00 pounds||chicken gizzards|
|2.00 tablespoon||vegetable oil|
|1.00 pounds||ground pork|
|1.00 cup||chopped onions|
|½ cup||chopped bell peppers|
|½ cup||chopped celery|
|4.00 cup||cooked medium-grain white rice|
|¼ cup||chopped green onions|
|¼ cup||chopped parsley|
|1.00||deboned 3-pound chicken; carcass removed|
|1||and skin intact|
|1||emerils essence; see * note|
|1.00||recipe mushroom duxelle; see * note|
* Note: See the Emerils Essence Information and Mushroom Duxelle Stuffed Quail recipes which are included in this collection.
Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Emerils Essence. Stuff the duxelle-stuffed quail into the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Set aside, reserving the remaining dirty rice. See Rillette Stuffed Duck, the recipe for which is included in this collection.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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