Instructions: Preheat the oven 400 degrees. Rub the entire chicken with 2 tablespoons olive oil and season with Emerils Essence.

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 the heat. Cook the mixture for 8 to 10 minutes, for 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 and parsley. Season with salt and cayenne. Allow the mixture to cool.

Stuff the whole chicken with the rice. Place the chicken on a roasting pan and roast for about 45 minutes or until the juices run clear.

Spoon the pureed Alligator Sauce Piquant in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.