Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 lb Chicken gizzards
- 2 Tbsp. Vegetable oil
- 2 Tbsp. Flour
- 1 lb Grnd pork
- 1 c. Minced onions
- 1/2 c. Minced bell peppers
- 1/2 c. Minced celery
- 4 c. Cooked medium-grain white rice
- 2 tsp Salt
- 1/2 tsp Cayenne
- 1/4 c. Minced green onions
- 1/4 c. Minced parsley
- 1 x Deboned 3-lb. chicken, carcass removed and skin intact Emeril"s Essence see * Note
- 1 x recipe Mushroom Duxelle see * Note
Инструкции
- Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or possibly till 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 min, making a dark brown roux. Add in the grnd pork to the roux and cook for 5 to 6 min, stirring occasionally. Add in the onions, bell peppers, and celery and cook for 5 to 6 min, or possibly till the vegetables are wilted. Add in the minced gizzards.
- Pour the reserved broth into a 1 c. measure. Add in sufficient water to make a full c.. Add in this to the pot. Fold in the cooked rice, stirring to coat proportionately and break up any clumps. Add in the salt, cayenne, green onions, and parsley. Mix well. Cook till the rice is warmed through, stirring occasionally. Season the entire chicken with Emeril"s 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 that is included in this collection.
