Roasted Chicken Stuffed with Andouille and Corn Bread Puddin
| Yield: | 1 Servings |
| Categories: |
| 12 | oz | Bulk andouille; (1 1/2 cups) |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1 | c | Sweet corn |
| 4 | lg | Eggs |
| 4 | c | Heavy cream |
| 1 | tb | Crystal hot sauce |
| 1 | tb | Worcestershire sauce |
| 6 | c | Day old bread cubes |
| Salt and pepper | ||
| 2 | Whole; (3-pound) chickens | |
| 3 | tb | Olive oil |
| 1/4 | c | Essence |
| 1 | c | Dark chicken reduction |
| 2 | tb | Chopped chives |
| 2 | tb | Brunoise red peppers |
| 2 | tb | Brunoise yellow peppers |
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