Roasted chicken stuffed with andouille and corn bread pud
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Bulk andouille (1 1/2 cups) |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| 1 | cup | Sweet corn |
| 4 | larges | Eggs |
| 4 | cups | Heavy cream |
| 1 | tablespoon | Crystal hot sauce |
| 1 | tablespoon | Worcestershire sauce |
| 6 | cups | Day old bread cubes |
| Salt and pepper | ||
| 2 | (3-pound) whole chickens | |
| 3 | tablespoons | Olive oil |
| ¼ | cup | Essence |
| 1 | cup | Dark chicken reduction |
| 2 | tablespoons | Chopped chives |
| 2 | tablespoons | Brunoise red peppers |
| 2 | tablespoons | Brunoise yellow peppers |
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.
Yield: 4 servings
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