Jambalaya Stuffed Roast Chicken
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Chorizo/Smoked kielbasa||1⁄2 Pound|
|Creole seasoning||1⁄2 Teaspoon|
|Cooked white rice||2 1⁄2 Cup (40 tbs)|
|Ground pepper||To Taste|
|Roasting chicken||7 Pound|
|Canned stewed tomatoes||14 1⁄2 Ounce|
|Freshly ground black pepper||To Taste|
1. Preheat oven to 400Â°F. In a large frying pan, melt 2 tablespoons of butter over medium heat. Add scallions, celery, bell pepper, and sausage and cook, stirring often, until vegetables are softened, about 5 minutes. Stir in Creole seasoning, Tabasco, rice, and 1/2 teaspoon each salt and pepper.
2. Fill chicken cavity with rice stuffing. Rub skin with remaining 1 table-spoon butter season with salt and pepper. Tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow pan. Roast 30 minutes. Reduce oven temperature to 350Â° and continue to roast until an instant-reading thermometer inserted into thigh registers 180Â°, about 2 hours longer. Coarsely chop liver and add to roasting pan during last 45 minutes of cooking.
3. While chicken is roasting, simmer giblets in water to cover for 25 minutes. Drain and reserve 1 cup of broth. When chicken is done, transfer to a carving board. Pour off all but 3 tablespoons drippings from pan. Add flour to drippings and cook over medium-high heat, stirring, until lightly browned, about 3 minutes. Whisk in giblet broth and cook until bubbly and thickened, about 1 minute. Add stewed tomatoes and simmer 10 minutes. Season sauce with additional salt and pepper to taste.
4. Spoon stuffing into a serving bowl. Carve chicken and serve with stuffing and sauce.