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Ingredients
1 (3 to 4 pound) Whole chicken, de-boned
4 Tablespoons olive oil
Essense
1 Pound chicken gizzards
3 Cups water
2 Tablespoons flour
1 Pound ground pork
1 Cup onion, chopped
1/2 Cup bell peppers, chopped
1/2 Cup celery, chopped
4 Cups white rice, cooked
Pinch of cayenne
1/2 Cup green onions, chopped
1/4 Cup parsley, chopped
Salt & pepper
1 Tablespoon chopped chives
Instructions
Preheat oven to 400�F. Rub the entire chicken with 2 tablespoons olive oil and season with Essense. 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 medium heat. Cook mixture for 8 to 10 minutes to form 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 1 cup 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 parsley and chives, season with salt and pepper. Allow the mixture to cool. Stuff the whole chicken with the rice. Place the chicken in a roasting pan and roast for about 45 minutes or until the juices run clear.