Roasted Chicken Stuffed With Andouille And Corn Bread Puddin
Chicken Corn Bread
Last updated 6/12/2012 12:59:38 AM. Recipe ID 22636. Report a problem with this recipe.
Title: Roasted chicken stuffed with andouille and corn bread pudding
Yield: 4 Servings
12 oz Bulk andouille (1 1/2 cups)
2 tb Minced shallots
1 tb Minced garlic
1 c Sweet corn
4 lg Eggs
4 c Heavy cream
1 tb Crystal hot sauce
1 tb Worcestershire sauce
6 c Day old bread cubes
Salt and pepper
2 (3-pound) whole chickens
3 tb Olive oil
1/4 c Essence
1 c Dark chicken reduction
2 tb Chopped chives
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers
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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