-
1
Preheat the oven 400F (200C).
-
2
Rub the entire chicken with 2 tablespoons olive oil and season with Emeril's Essence.
-
3
In a saucepan, boil the gizzards, covered with water for about 1 hour or until they are tender.
-
4
Drain the gizzards and reserve the liquid.
-
5
In a food processor, finely chop the gizzards.
-
6
In a large saucepan, combine 2 tablespoons of the oil and the flour over the heat.
-
7
Cook the mixture for 8 to 10 minutes, for a dark roux, stirring constantly.
-
8
Add the pork to the roux and cook for 5 to 6 minutes, stirring Add the onions, bell peppers, and celery and cook for about 5 to 6 minutes, or until the vegetables are wilted.
-
9
Add the chopped gizzards.
-
10
Pour the remaining liquid into a 1-cup measuring cup.
-
11
Make up the difference with water.
-
12
Add the liquid to the pot.
-
13
Mix in the cooked rice, stirring to coat evenly and break up any lumps.
-
14
Add the green onions and parsley.
-
15
Season with salt and cayenne.
-
16
Allow the mixture to cool.
-
17
Stuff the whole chicken with the rice.
-
18
Place the chicken on a roasting pan and roast for about 45 minutes or until the juices run clear.
-
19
Spoon the pureed Alligator Sauce Piquant in the center of plate.
-
20
Arrange the carved chicken and dressing in the center of the sauce.
-
21
Garnish with long chives and chopped chives.
