Roasted Chicken Stuffed With Andouille And Corn Bread Puddin
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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.
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      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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Recipe ID 22636 (Apr 03, 2005)

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