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Friday, December 22, 2006
INGREDIENTS
Chicken Fresh not Frozen!!!
One de-boned Chicken
Sprinkle with ChefEd's Original Seasoning Blend
Salt and Pepper to taste
Bacon Wrap
1-pound thick cut bacon out flat
Dressing
2 cups chopped Louisiana sweet onions
1 cup Louisiana bell peppers
1 cup Louisiana celery
1 bunch Louisiana green onions - chopped
1 bunch Louisiana parsley - chopped
6 cloves garlic roughly - chopped
PROCEDURE FOR DRESSING
- melt 1/4 pound of butter in cast iron skillet/pot
- add seasoning and cook for 15-20 minutes or until well softened
- Add 1-pound raw ground pork sausage, casing removed. Cook.
- Add 1 pound of your favorite seafood make sure it is fresh Louisiana!! Cook.
- Add 2 cups cooked non- sweet corn bread crumbled and mix well.
- Set aside to cool.
PROCEDURE FOR CHICKEN
- Preheat oven to 220 F
- Once dressing is cooled, stuff deboned chicken with it.
- Wrap the chicken with butcher's twine to keep dressing from falling out during
cooking. - Place the chicken breast-side up and top with strips of
bacon. Bake for 10 hours. (Slower is better!!) - Let rest for 10 minutes (This allows the juices to redistribute
throughout the chicken and will keep it from drying out.) Carve,
serve, ENJOY!!
