Chef Ed's Chicken

Friday, December 22, 2006


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

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


  • 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.


  • 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
  • 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!!