Recipe - Whole Roasted Chicken Stuffed With Dirty Rice

3 pound Deboned whole chicken; (3 to
4)
4 tablespoon Olive oil
Emeril's Essence; see * Note
1 pound Chicken gizzards
3 cup Water
2 tablespoon Flour
1 pound Ground pork
1 cup Chopped onions
One half cup Chopped bell peppers
One half cup Chopped celery
4 cup Cooked white rice
One half cup Chopped green onions
One fourth cup Chopped parsley
Salt; to taste
1 pn Cayenne pepper
Alligator Sauce Piquant; see
* Note
=== GARNISH ===
1 Long chives
1 tablespoon Chopped chives

* Note: See the "Emeril's Essence Information" and "Alligator Stewed In
Sauce Piquant" recipes which are included in this collection.

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